Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 1/2 cup flour (all-purpose ); 2 1/2 pounds veal shanks (about 4 1 1/2-2" thick shanks); Salt and pepper (to taste); 2 Tablespoons butter (unsalted ); 1 cup dry vermouth ( or white wine); 1; 5 ounce can diced tomatoes; 3/4 cup bone broth (or chicken stock); 1 red onion (chopped); 1 carrot (peeled and diced); 1 stalk celery (diced); 5 sprigs thyme; 3 Tablespoons parsley (chopped); 1 Tablespoon lemon zest; 1 clove garlic (minced or grated)

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https://www.platingsandpairings.com/osso-buco/

Slow Cooker Osso Buco with Gremolata (Tender + Delicious!)

This slow cooker osso buco is rich, tender, and full of flavor. A classic Italian dish made easy with fall-apart veal shanks.

Rezept

Main Dish

Zubereitungszeit ca. 370 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 360 Minuten

Zutaten:

1/2 cup flour (all-purpose )
2 1/2 pounds veal shanks (about 4 1 1/2-2" thick shanks)
Salt and pepper (to taste)
2 Tablespoons butter (unsalted )
1 cup dry vermouth ( or white wine)
1
5 ounce can diced tomatoes
3/4 cup bone broth (or chicken stock)
1 red onion (chopped)
1 carrot (peeled and diced)
1 stalk celery (diced)
5 sprigs thyme
3 Tablespoons parsley (chopped)
1 Tablespoon lemon zest
1 clove garlic (minced or grated)

Arbeitsschritte:

Put 1/2 cup 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 2 Tablespoons butter, and when it foams, add the veal shanks to the skillet. Cook until golden, turning once, about 10 minutes. Transfer the shanks to a slow cooker.
Add the 1 cup dry vermouth 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 1 14.5 ounce can diced tomatoes and their juices, 3/4 cup bone broth, 1 red onion, 1 carrot, 1 stalk celery, and 5 sprigs 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 3 Tablespoons parsley, l1 Tablespoon lemon zest, and 1 clove garlic to make a gremolata. Serve the veal shanks topped with the sauce and the gremolata.