Osso Buco (Slow Cooker)

By McLean

Ingredients

• 2 cans whole potatoes, drained (14.5 oz.)
• 1 can sliced carrots,drained (14.5 oz.)
• 1 large tomato, coarsely chopped
• 2 tablespoons lemon juice
• 1 tablespoon chopped parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 veal shanks (3 to 4 lbs total)
• 1 envelope dry onion soup mix
• 1 1/4 cups water, divided
• 1/4 cup dry red wine
• 1/4 cup cornstarch

Preparation

Step 1

In slow cooker, lightly toss together potatoes, carrots, tomato, lemon juice, parsley, garlic powder, salt and pepper.

Place veal shanks on top, sprinkle with onion soup mix, and add 1 cup water. Cover and cook 7 to 9 hours on low setting. Remove veal shanks to a serving platter and cover to keep warm.

With slow cooker still on low setting, stir red wine into sauce and vegetable mixture.

In a small bowl, combine remaining 1/4 cup water and cornstarch. Stir into sauce and vegetable mixture until thickened. Pour over veal shanks and serve immediately.