Osso Bucco

By emp1438

Use your slow-cooker for this recipe and it cooks perfectly with the meat falling off the bone. You can start it in the morning and it will be ready for dinner when you come home from work.

Ingredients

• 4 whole veal shanks, trimmed and tied
• 1 sprig fresh rosemary
• 1 spring fresh thyme
• 1 dry bay leaf
• 1 carrot, diced into 1/2 inch cubes
• 1 small onion, diced into 1/2 inch cubes
• 1 celery stalk, diced into 1/2 inch cubes
• 1/2 cup canola oil
• All purpose flour for dredging
• 1 quart of marinara sauce
• 1 cup dry white wine
• 3 cups chicken stock
• 3 tablespoons fresh flat-leaf italian parsely,chopped
• Sea salt and freshly ground pepper

Preparation

Step 1

For the veal shank:
Pat dry with paper towels to remove any excess moisture. Veal shank will brown better when they are dry. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

In a large Dutch overn pot, heat canola oil until smoking. Add tied veal shanks to the hot pan and brown on all sides, about 3 minutes per side. Remove browned shanks and reserve.

In the same pot, add the onions, carrots, and celery. Season with salt at thie point ot help draw out the moisture from the vegetables. saute until soft and trnaslucent for about 8 minutes. Deglaze pan with 1/2 cup of the white wine.. Add the marinara sauce and mix well. Place browned shanks in the slower cooker and add the remaining 1/2 cup of wine, top with maninara/vegetable mixture. Place herbs on top and add 3 cups of chicken stock.
Cook on low setting for 12 hours.
Carefully remove the cooked shanks from the pot and place on serving platter. Cut off the twine and discard.
Pour all the juices and sauce from the pot over the shanks. Top with chopped parsley.