Osso Buco

Total Time:
8 hr 23 min
Prep:
15 min
Cook:
8 hr 8 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 center cut veal shanks, rinsed, and patted dry
  • Salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • 2 cups chopped turnips
  • 1 cup diced celery (2 ribs)
  • 2 cups frozen sliced carrots
  • 1 cup frozen pearl onions
  • 1 (14.5-ounce) can diced tomatoes (recommended: Muir Glen)
  • 1 1/2 cups chicken stock
  • 1/2 cup white wine
  • 2 teaspoons Italian seasoning (recommended: McCormick)
Directions

Use kitchen twine to tie the veal shanks around the circumference and season with salt and pepper. Dredge them in the flour and shake of any excess.

Heat a large saute pan with the 3 tablespoons of olive oil over high heat. Add the floured shanks and brown on both sides, about 4 minutes per side. Remove to plate.

Combine turnips, celery, carrots, pearl onions, and tomatoes in the bottom of a preheated 5-quart slow cooker. Place veal shanks on top of vegetables.

In a small bowl, stir together the chicken stock, red wine, and Italian seasoning. Pour into the slow cooker over veal shanks.

Cover and cook on LOW setting for 8 to 10 hours.

Strain and remove the fat from the cooking liquid. Serve as a sauce on the side.


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