Slow Cooker Osso Buco

By McLean

Ingredients

• 2 (14.5-oz.) cans whole potatoes, drained
• 1 (14.5-oz.) can sliced carrots, drained
• 1 large tomato, coarsely chopped
• 2 tablespoons lemon juice
• 1 tablespoon chopped freshly parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black 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 the potatoes, carrots, tomato, lemon juice, parsley, garlic powder salt and pepper.

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

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

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