OSSO BUCO

Osso Buco image

Provided by Sandra Lee

Time 8h23m

Yield 4 servings

Number Of Ingredients 12

4 center cut veal shanks, rinsed, and patted dry
Salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
2 cups chopped turnips
1 cup diced celery (2 ribs)
2 cups frozen sliced carrots
1 cup frozen pearl onions
1 (14.5-ounce) can diced tomatoes (recommended: Muir Glen)
1 1/2 cups chicken stock
1/2 cup white wine
2 teaspoons Italian seasoning (recommended: McCormick)

Steps:

Use kitchen twine to tie the veal shanks around the circumference and season with salt and pepper. Dredge them in the flour and shake of any excess.
Heat a large saute pan with the 3 tablespoons of olive oil over high heat. Add the floured shanks and brown on both sides, about 4 minutes per side. Remove to plate.
Combine turnips, celery, carrots, pearl onions, and tomatoes in the bottom of a preheated 5-quart slow cooker. Place veal shanks on top of vegetables.
In a small bowl, stir together the chicken stock, red wine, and Italian seasoning. Pour into the slow cooker over veal shanks.
Cover and cook on LOW setting for 8 to 10 hours.
Strain and remove the fat from the cooking liquid. Serve as a sauce on the side.