Beef Osso Bucco (Crockpot)

By ctaubenheim

Tasteofhome.com

NOTE: Great texture but need to add more herbs & maybe some garlic

Ingredients

• 1/2 cup flour
• 1/2 tsp pepper
• 3/4 tsp salt, divided
• 6 beef shanks (14oz each)
• 2 Tbsp butter
• 1 Tbsp olive oil
• 1/2 cup white wine or beef broth
• 1 can (14 1/2 oz) diced tomatoes, undrained
• 1 1/2 cups beef broth
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 1 celery rib, sliced
• 1 Tbsp dried thyme
• 1 Tbsp dried oregano
• 2 bay leaves
• 3 Tbsp cornstarch
• 1/4 cup cold water
• GREMOLATA
• 1/2 cup minced fresh parsley
• 1 Tbsp grated lemon peel
• 1 Tbsp grated orange peel
• 2 garlic cloves, minced

Preparation

Step 1

In a large resealable plastic bag, combine the flour, pepper and 1/2 tsp salt. Add beef, a few pieces at a time, and shake th coat. In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6 qt slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves and remaining salt. Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves. Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. In a small bowl, combine the gremolata ingredients. Serve beef with gremolata and sauce.