This was a late Christmas celebration dinner for dh’s folks who were away during the holidays. Giant veal shanks seasoned and seared are slow cooked on low for 6 hours in a savory sauce for fall off the bone tender meat. Served over oven baked creamy polenta this dish was good and gone!
Season the shanks with salt and pepper and dredge in flour.
Heat 2 Tablespoons on butter in a cast iron skillet until foamy then add the shanks to sear for 10 minutes flipping once.
Transfer the shanks to the crock pot and deglaze the pan with 1 cup of white wine (the rest of the bottle should be consumed throughout the day as your crock pot is cooking dinner for you)
Pour the wine and brown bits from the pan into the crock pot and add a can of diced tomatoes, 3/4 cup chicken stock, 1 1/2 cups chopped red onion, 5 sprigs of thyme, 1 sliced peeled carrot and 1 sliced celery stalk. COver and cook on low for 6 hours.
Transfer shanks to a serving dish and tent with foil. The meat literally falls off the bone so be careful to get it all!
Pour the sauce into a saucepan and reduce by half (10-15 minutes)
Make the gremolata with 3 Tablespoons chopped flat leaf parsley, zest from 1 lemon and 1 teaspoon of minced garlic
Serve over creamy polenta topped with sauce and gremolata
SLOW COOKER OSSO BUCCO
Four 1-1/2- to 2-inch-thick veal shanks (about 2-1/2 lb.)
Kosher salt and freshly ground black pepper
2 Tbs. unsalted butter
1 cup dry white wine
One 14-1/2-oz. can diced tomatoes
3/4 cup lower-salt chicken broth
1 small red onion, chopped (1-1/2 cups)
1 medium carrot, peeled and cut into
1/4-inch-thick rounds (1/2 cup)
1 stalk celery, chopped (1/2 cup)
5 sprigs fresh thyme
3 Tbs. finely chopped fresh flat-leaf parsley
1 Tbs. finely grated lemon zest
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 minutes. Transfer the shanks to a slow cooker.
Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of the skillet into the slow cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. Cover and cook on low heat for 6 to 8 hours—the meat will be very tender and almost falling off the bone.
Transfer the shanks to a platter and cover with foil to keep warm. Pour the sauce from the slow cooker into a large skillet. Simmer over medium heat until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper.
Meanwhile, in a small bowl, combine the parsley, lemon zest, and garlic to make a gremolata. Serve the veal shanks topped with the sauce and the gremolata.