Filed Under: crock pot, lamb, lamb recipe, Slow Cooker

Slow Cooker Osso Buco

This is great over noodles, polenta, or even a simple root vegetable puree.

November 17th, 2016

from SkinnyTaste Fast and Slow. Copyright © 2016 by Gina Homolka

This recipe is easy to whip up any night of the week, but because of the price of veal, I usually save it for special occasions. You can swap the lamb shanks for veal, although, because they are larger, use three lamb shanks instead of four; it will still be more than enough for four people.
Servings
4
Ingredients
  • 1 teaspoon olive oil
  • 1⁄3 cup chopped onion
  • 1⁄3 cup chopped carrots
  • 1⁄3 cup chopped celery
  • 2 garlic cloves, chopped
  • 1 teaspoon kosher salt
  • 1 tablespoon tomato paste
  • 11⁄4 cups canned crushed tomatoes
  • 3⁄4 cup beef broth*
  • Freshly ground black pepper
  • 4 pieces veal shank, each 11⁄4 inches thick (about 2 pounds total)
  • 3 sprigs of fresh thyme
  • 1 large sprig of fresh rosemary
  • Chopped fresh flat-leaf parsley, for garnish
Directions
  1. Heat a medium nonstick skillet over medium heat. Add the oil, onion, carrots, celery, garlic, and 1⁄4 teaspoon of the salt. Cook, stirring, until soft, 8 to 10 minutes. Add the tomato paste, stir, and cook 1 minute before transferring to a slow cooker.

  2. Add the crushed tomatoes, broth, 1⁄4 teaspoon of the salt, and pepper to taste to the slow cooker. Stir well.

  3. Wipe out the skillet and set it over medium-high heat. Season the veal shanks with the remaining 1⁄2 teaspoon salt and pepper to taste. Add to the skillet and cook until browned on all sides, 3 to 4 minutes per side. Nestle the shanks into the sauce and vegetables in the slow cooker and add the thyme and rosemary.

  4. Cover and cook on high for 4 hours or on low for 8 hours. Discard the thyme and rosemary sprigs. Serve garnished with the parsley.

Slow Cooker Osso Buco
Photographs copyright © 2016 by Helene Dujardin

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