SLOW COOKER OSSO BUCO

SLOW COOKER OSSO BUCO image

Yield 4 People

Number Of Ingredients 14

1/2 cup all purpose flour
4 lamb or veal shanks
kosher salt and freshly ground pepper
2 tbsps. Unsalted butter
1 cup dry white wine
One 14 oz. can diced tomatoes
3/4 cup low salt chicken broth
1 small red onion, chopped
1 medium carrot, peeled and cut into 1/4 inch rounds
1 stalk celery, chopped
5 sprigs fresh thyme
3 tbsp. finely chopped parsley
1 tbsp finely grated lemon zest
1 large clove garlic, minced

Steps:

Put the flour in a wide, shallow dish. Season the shanks all over with salt and pepper and dredge in the flour. Shake off excess. 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 total. Transfer the shanks to the slow cooker. Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of skillet into the slow cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery and thyme. Cover and cook on low heat 6-8 hours. The meat will be very tender and almost falling off the bone. Transfer the shanks to a platter and cover w/foil to keep warm. Pour the sauce from the slow cooker to a large skillet. Simmer over medium heat until reduced to about 2 cups, 10-15 minutes. Season to taste w/salt and pepper. Meanwhile, in a small bowl, combine parsley, garlic and lemon zest to make a gremolata. Serve the shanks topped with the sauce and gremolata.