Description
A hearty and flavorful dish featuring braised veal shanks cooked slowly in a rich sauce.
Ingredients
Scale
- 4 veal shanks
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Season the veal shanks with salt and pepper, then dredge in flour.
- In a skillet, heat olive oil over medium-high heat and brown the shanks on all sides.
- Transfer the shanks to the slow cooker.
- Add onion, carrots, celery, and garlic to the skillet and sauté until softened.
- Add the wine, broth, diced tomatoes, tomato paste, oregano, thyme, and bay leaf to the slow cooker.
- Cover and cook on low for 7-8 hours or until the meat is tender.
- Remove the bay leaf and serve the osso buco garnished with chopped parsley.
Notes
- This dish pairs well with risotto or polenta.
- For added flavor, consider adding lemon zest to the gremolata.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 shank
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg