Osso Bucco for the Crockpot |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 2 |
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Cobbled together from several different recipes I've found. Also works well with lamb shanks. Ingredients:
1 garlic clove, minced |
1 small onion, diced |
2 medium carrots, diced |
1 tablespoon chopped parsley |
1/4 teaspoon chopped rosemary |
1/2 teaspoon dried oregano |
1/8 teaspoon dried sage |
1 (14 1/2 ounce) can diced tomatoes, with juices |
1 tablespoon tomato paste |
1/2 lemon, zest of, grated |
1 tablespoon olive oil |
flour, for dredging |
kosher salt |
ground black pepper |
2 veal shanks, cut in 2-inch crosswise slices |
1/2 cup dry white wine |
2 tablespoons chopped parsley |
1/2 lemon, zest of, grated |
1 garlic clove, minced |
1 teaspoon anchovy paste |
Directions:
1. In a 3 qt crock pot, combine garlic, onion, carrot, herbs, tomatoes, tomato paste, and lemon zest.
2. Heat oil in a skillet over medium heat until shimmering. Season the flour with salt and pepper. Dredge the veal on all sides in the flour, then brown in the hot oil. When browned on all sides, transfer the meat and any remaining oil to the crock pot. Deglaze the skillet with the wine (add the wine and scrape up any browned bits that have stuck to the pan), then add the wine to the crock pot.
3. Cover and cook on low 6-8 hours. Adjust seasoning to taste.
4. Combine gremolata ingredients. Stir well and sprinkle on top of veal before serving.
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