Osso Buco

1. 1

   Have the butcher cut the veal shanks into 5 cm /2 inch thick slices.

2. 2

   Rub the salt and pepper into the meat.

3. 3

   Heat the butter and oil in a large skillet. Fry the veal on both sides until brown and crisp (no longer than about 30 seconds) . Set aside.

4. 4

   In a food processor, mince the onions, carrots, celery, and garlic. Do not over process. Just blend until all vegetables are finely chopped.

5. 5

   Transfer the vegetables into the heated skillet used previously and cook, stirring for 3 to 4 minutes.

6. 6

   Remove from heat and place the vegetables into a slow cooker, adding the meat on top.

7. 7

   Sprinkle the herbs over the meat and add the tomatoes, beef broth, and wine.

8. 8

   Cover and cook on low heat for 8 to 12 hours. If using beef shanks instead of veal, cook the osso buco for at least 12 hours.

9. 9

   Serve with our lima bean mash or cauliflower rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.