Do you want to know one of the BEST feelings? Forgetting that you put something yummy in the crockpot before leaving for work and then walking in the door being greeted by deliciousness!!! That’s what happened to me last night.
Osso Buco is such an amazing dish. With it’s rich gravy, falling off the bone meatiness, and topping of zesty, garlicky, gremolata. It’s tough to beat this one! However, Osso Buco is a slow cooking dish. You would normally need to let it cook on the stove for at least two hours. Hard to do on a weeknight!!! That’s where your slow cooker comes in.
There are two keys to this recipe – Browning the veal before it goes in the crockpot, and reducing the sauce before serving. You can brown up your shanks the night before and place them in the your slow cooker insert along with the other ingredients. In the morning, just pull the insert out of the fridge, place it in your crockpot, and turn the heat on low. Cook for 6-8 hours and you’re left with super tender meat and rich flavored sauce.
All you need to do when you get home is fix some mashed potatoes or rice, reduce your sauce, and prepare a quick gremolata of parsley, lemon zest, and garlic. You’ll enjoy this one – Trust me!!!
Osso Buco - From your Slow Cooker
- 1/2 cup all-purpose flour
- inch Four 1-1/2- to 2--thick veal shanks about 2-1/2 lb.
- Kosher salt and freshly ground black pepper
- 2 Tbs . unsalted butter
- 1 cup dry vermouth or white wine
- oz One 14-1/2-. can diced tomatoes
- 3/4 cup lower-salt chicken broth
- 1 cups small red onion chopped (1-1/2 )
- 1 medium carrot peeled and cut into
- 1/4- inch -thick rounds 1/2 cup
- 1 cup stalk celery chopped (1/2 )
- 5 sprigs fresh thyme
- 3 Tbs . finely chopped fresh flat-leaf parsley
- 1 Tbs . finely grated lemon zest
- 1 clove large garlic minced (1 tsp.)
Put the flour in a wide, shallow dish. Season the veal shanks all over with salt and pepper and dredge in the flour; shake off the excess flour.
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.
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.
Transfer the shanks to a platter and cover with foil to keep warm. Strain 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.
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.
How pretty are these red carrots!? I had no idea they were orange inside!!! (It’s the little things in life that excite me – obviously!)
Be sure to get a nice brown on your veal shanks before they go into the slow cooker.
- If you have extra time, this would go great with a saffron risotto.
- For a thicker sauce, mix together 1 tablespoon cornstarch with 3 tablespoons water. Add that to your reduced sauce mixture and heat until sauce is thickened to your liking.
- You can also prepare this dish using beef shanks rather than veal.
- I paired this Osso Bucco with a great Syrah from Gramercy Cellars. We picked this up on our recent trip to Walla Walla.
- This would also pair wonderfully with a rich Italian wine such as a Chianti Classico, Barbaresco or Barolo.