Slow Cooker Pork Osso Buco, from The Gluten Free Homestead. Today I had a lot of things to get done. I was so glad I found this recipe. The recipe called for 8 hours on high. I lowered it to warm after 6 hours and then put it back up to low for the last 45 minutes. The meat fell off the bone. The sauce was delicious. I can only imagine what this would taste like with veal...
2 pounds pork shank osso buco tied with butcher's twine
2 tablespoons of butter for searing the pork (or coconut oil if you prefer)
1 stick of butter for gravy, optional
1 onion, diced.
1 carrot, peeled and diced
¼ cup flour
3 plum tomatoes, diced.
1 bay leaf
1 cup bone broth, homemade
½ cup white wine
¼ teaspoon sage
½ teaspoon oregano
salt and pepper to taste
Rinse meat under cold water and dry with paper towels. Season with salt and pepper. Add flour to a shallow dish. Dredge seasoned pork in the flour.
Heat 2 tablespoons of butter in a large skillet. When the butter foams, add the pork to the skillet. Cook until golden, searing the meat for 4 minutes on each side and transfer to your slow cooker.
Deglaze the skillet with the wine. Scrape up any browned bits from the bottom of the skillet and pour into the slow cooker. Add the tomatoes and their juices, bone broth, onion, carrot, celery, sage, oregano and a bay leaf. Cover and cook on low heat for 6 to 8 hours.
Transfer the shanks to a plate, cover and set aside. Strain the juices from the slow cooker into your skillet. Mash veggies to extract liquid as much as possible. Skim the fat off the top of the gravy.
Simmer for 10 minutes. Season with salt and pepper. Remove from the heat and stir in one stick of butter.
And I can tell you they were good to the last drop!