Slow-Cooker Osso Buco

Slow-Cooker Osso Buco
Photo by Scott Phillips

Ingredients

  • ¼-inch-thick rounds (½ cup)
  • One 14-½-oz. can diced tomatoes
  • ½ cup all-purpose flour
  • 1 small red onion, chopped (1-½ cups)
  • Four 1-½- to 2-inch-thick veal shanks (about 2-½ lb.)
  • Kosher salt and freshly ground black pepper
  • 5 sprigs fresh thyme
  • + 8 more ingredients
    • 1 Tbs. finely grated lemon zest
    • 1 stalk celery, chopped (½ cup)
    • 2 Tbs. unsalted butter
    • 1 medium carrot, peeled and cut into
    • ¾ cup lower-salt chicken broth
    • 3 Tbs. finely chopped fresh flat-leaf parsley
    • 1 cup dry white wine
    • 1 large clove garlic, minced (1 tsp.)

Put the flour in a wide, shallow dish. Season the veal shanks all over with salt and pepper and dredge in the flour; shake off the excess flour. Heat a 12-inch skillet over medium heat. Add the butter, and when it foams, add the shanks to the skillet. Cook until golden, turning once, about 10 mi...

View full recipe at Fine Cooking

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