Slow Cooker Osso Buco
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 5 h |
| Total: | 5 h 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Académie Culinaire |
Recipe ingredients
- 4 Tbsp. (60 mL) Irresistibles extra virgin olive oil*
- 1 Tbsp. (15 mL) butter*
- Salt and pepper to taste
- 4 big veal shanks, sliced 1-in. (2.5-cm) thick
- Flour* as needed
- 2 medium carrots, diced
- 1 medium onion, sliced thin
- 2 stalks celery, sliced thin
- 4 garlic cloves, chopped
- 1/2 cup white wine
- 2 cups (500 mL) crushed Roma tomatoes
- 1¼ cups (310 mL) beef bouillon
- 3 Tbsp. (45 mL) chopped parsley
- 1 Tbsp. (15 mL) Irresistibles dried thyme*
- 1 Tbsp. (15 mL) Irresistibles dried oregano*
- Gremolata
- 1 lemon, zest only
- 1 orange, zest only
- 1 bunch flat-leaf parsley, chopped
- 4 garlic cloves, chopped
Preparation
In a skillet, heat oil and butter over medium-high heat.
Season veal shanks with salt and pepper and dredge with flour.
Brown veal both sides and set aside.
Pour fat from pan. Add a bit of butter, then vegetables and garlic and sweat, covered. Deglaze with white wine. Add tomatoes and beef broth and bring to a boil.
Add herbs. Adjust seasoning.
Put veal in a slow cooker.
Add vegetable mixture and cook on low for about 5 hours or until meat falls off the bone.
Meanwhile, prepare gremolata, combining lemon and orange zest with parsley and garlic in a bowl. Set aside.
Transfer cooked meat to a serving dish, ladle sauce over top and sprinkle with gremolata.
Suggestion
Origin: Italian
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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