41-1/2 to 2 inch thick veal or port shanks (about 2-1/2 lbs)
2dashesKosher salt and freshly ground black pepper
2tbspUnsalted butter
1cupDry white wine
114-1/2 oz can diced tomatoes
¾cupLower-salt chicken broth
1Small red onion, chopped (1-1/2 cups)
1Medium carrot, peeled and cut into
½cup1/4-inch-thick rounds
½cup1 Stalk celery, chopped
5Sprigs fresh thyme
3tbspFinely chopped fresh flat-leaf parsley
1tbspFinely grated lemon zest
1tsp1 large clove garlic, minced
1
There are two tricks to this recipe: browning the veal shanks before they go into the slow cooker and reducing the sauce before serving. The result is an Osso Buco you'd be hard-pressed to distinguish from the labor-intensive classic (trust us).
2
Season the veal shanks all over with salt and pepper and dredge in the flour.
3
Heat a 12-inch skillet over medium heat. Add the butter, and when it foams, add the shanks to the skillet. Cook until golden, turning once, about 10 minutes. Transfer the shanks to a slow cooker.
4
Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of the skillet into the slow cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. Cover and cook on low heat for 6 to 8 hours-the meat will be very tender and almost falling off the bone.
5
Transfer the shanks to a platter and cover with foil to keep warm. Pour the sauce from the slow cooker into a large skillet. Simmer over medium heat until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper.
6
Meanwhile, in a small bowl, combine the parsley, lemon zest, and garlic to make a gremolata. Serve the veal shanks topped with the sauce and the gremolata.
Ingredients
¼cupAll-Purpose Flour
41-1/2 to 2 inch thick veal or port shanks (about 2-1/2 lbs)
2dashesKosher salt and freshly ground black pepper
2tbspUnsalted butter
1cupDry white wine
114-1/2 oz can diced tomatoes
¾cupLower-salt chicken broth
1Small red onion, chopped (1-1/2 cups)
1Medium carrot, peeled and cut into
½cup1/4-inch-thick rounds
½cup1 Stalk celery, chopped
5Sprigs fresh thyme
3tbspFinely chopped fresh flat-leaf parsley
1tbspFinely grated lemon zest
1tsp1 large clove garlic, minced
Directions
1
There are two tricks to this recipe: browning the veal shanks before they go into the slow cooker and reducing the sauce before serving. The result is an Osso Buco you'd be hard-pressed to distinguish from the labor-intensive classic (trust us).
2
Season the veal shanks all over with salt and pepper and dredge in the flour.
3
Heat a 12-inch skillet over medium heat. Add the butter, and when it foams, add the shanks to the skillet. Cook until golden, turning once, about 10 minutes. Transfer the shanks to a slow cooker.
4
Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of the skillet into the slow cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. Cover and cook on low heat for 6 to 8 hours-the meat will be very tender and almost falling off the bone.
5
Transfer the shanks to a platter and cover with foil to keep warm. Pour the sauce from the slow cooker into a large skillet. Simmer over medium heat until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper.
6
Meanwhile, in a small bowl, combine the parsley, lemon zest, and garlic to make a gremolata. Serve the veal shanks topped with the sauce and the gremolata.
