Slow Cooker Osso Buco
- 4-6 veal, beef, or lamb shanks (one per person)
- 1/2 cup flour
- Olive oil
- Salt and pepper to taste
- 1 cup white wine
- 2 tsp. fresh thyme
- 2 garlic cloves– minced
- 2 bay leaves
- Tsp. sage
- 2 cups diced tomatoes
- 1 1/2 c. chopped onion
- 2-3 heirloom carrots –sliced
- 2 stalks of celery– sliced
- 2 cups chicken broth
- 1 tray of log-grown shiitake mushrooms
- 1 tbsp. butter or margarine
gremolata (garnish)
(Mix together and sprinkle on top)
- 3 Tbsp. minced parsley
- lemon zest from 1 lemon
- 1 tsp. minced garlic
Dredge the shanks in flour, salt, and pepper. Brown on both sides in the olive oil in a large skillet (about 5-7 min. per side) over medium heat. Place them in the bottom of a 2.5 qt. slow cooker (or larger). Add the wine to the skillet and deglaze– getting all the brown bits up. Pour into the slow cooker and add all the remaining ingredients except for the mushrooms and margarine. Cover, and cook on low setting for 7-8 hours or until meat is fork tender. Saute mushrooms in margarine until cooked through– about 10 minutes. Remove shanks to a serving platter. Throw away the bay leaves. Mix mushrooms into the pan sauces in the cooker and then pour over the shanks. Serve over smashed or mashed potatoes or risotto. Garnish with the gremolata. Serves 4-6.
If you don’t want to use a slow cooker, braise in a Dutch oven at 275 degrees for 4-5 hours.