What i am sharing with you today is a classic Italian dish of fall of the bone tenderness that packs flavor and oh so good. This seriously was a two thumbs up with the hubby. A lovely gourmet meal perfect on a chilly wintry day to warm up your soul.

 

 

I LOVE creating meals in my crock-pot! Do you?

 

A wonderful dish that is fairly easy to prepare with real food ingredients along with a rich gravy and simple zesty topping of gremolata. Osso Buco is the perfect slow cooking meal for just two or a crowd. The key here is to brown the meat before placing into the slow cooker and reducing the sauce before serving. This will allow more enhancement flavor wise. As a side dish, you may complement with mashed potatoes or another starch and prepare a quick zesty topping of fresh parsley, lemon zest and garlic. that’s it!

 

 

 

 

 

 

SERVES: about 6

 

 

 

 

INGREDIENTS:

1-2 sprig rosemary, fresh

1 sprig thyme, fresh

2 sage leaves

1 bay leaf

1/8 tsp cloves, ground

kitchen twine

3 veal or beef shanks (whole) trimmed

sea salt, dash

black pepper, dash

All purpose flour, dredging

1/2 cup olive oil

1 onion, small and diced

2 carrots, small and diced

2 celery ribs, diced

1 tbsp tomato paste

1 cup wine, dry (rd or White)

3 cups beef stock, or chicken, low sodium and organic

3 tbsp thyme, fresh

1 tbsp lemon juice

 

 

GREMOLATA:

2 handful parsley, fresh

1 garlic cloves, minced

1 lemon, zest of the lemon

 

 

 

 

INSTRUCTIONS:

Prepare shanks with the kitchen twine to hold them together. Season with sea salt and black pepper on both sides.

 

In a large saucepan or pot, on medium heat, heat the olive oil about 1/2 cup for a few minutes. Dredge the shanks in flour before placing in saucepan. you may to do this in batches depending on the size of your pan. Make sure the oil is hot and brown meat on both sides. Set aside.

 

Add the veggies to the saucepan; season with salt and pepper. Let cook for a few minutes until soft; about 3-4 minutes. Add in the tomato paste and blend well; stirring frequently. Let cook for another minute. Add the stock, crushed tomatoes, herbs and bay leaf; stir well to combine. Bring it up to a boil then let simmer on low for about 10-15 minutes. Remove from heat; set aside.

 

Place the veal shanks on the bottom of crock-pot. then add the liquid mixture from the pan and place over the meat. Cover and let cook for 4 hours on high, or on low for 6-8 hours.

 

For the gremolata topping, on a hard surface, peel and mince the garlic. Then chop the fresh parsley and add the lest zest over the herb. In a bowl, place all three ingredients together and mix well. You this to garnish over the dish.

 

 

 

 

 

 

 

 

NUTRITIONAL CONTENT: (single serving) calories 425; total fat 22.7g; cholesterol 140mg; total carbohydrates 5.6g; dietary fiber 1.8g; sugars 3g and protein 39.1g.

 

 

 

 

 

 

 

 

 

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