Osso Buco

  • Level: Easy
  • Total: 8 hr 23 min
  • Prep: 15 min
  • Cook: 8 hr 8 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl, stir together the chicken stock, red wine, and Italian seasoning. Pour into the slow cooker over veal shanks.
  5. Cover and cook on LOW setting for 8 to 10 hours.
  6. Strain and remove the fat from the cooking liquid. Serve as a sauce on the side.
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