Slow Cooker Osso Buco
Servings: 4 serves
Ingredients
Osso Buco
- 4 veal shanks (about 250g each)
- 60 g plain flour
- 60 mL olive oil
- 2 carrots, diced
- 2 stalks celery, diced
- 1 brown onion, diced
- 5 cloves garlic, sliced
- 300 mL dry white wine
- 1 x 400g tin diced tomatoes
- 300 mL beef or veal stock
- 2 sprigs fresh rosemary
- 2 bay leaves
Gremolata
- 1/2 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 lemon, zested
Instructions
- Tie each shank with kitchen twine. Toss in flour, salt and pepper.
- Heat oil in a heavy pan. Brown shanks 3 minutes per side. Tip into slow cooker.
- Same pan, cook onion, carrot, celery 10 minutes. Add garlic 1 min. Tip into cooker.
- Add wine to pan, boil 2 minutes. Pour into cooker. Add tomatoes, stock, rosemary, bay.
- Cover. Cook on low 7 hours (or high 4 hours) until meat is fork-tender.
- Combine gremolata ingredients in a small bowl.
- Serve shanks over saffron risotto or soft polenta. Top with gremolata.