Saturdays are all about indulging in leisurely cooking, and today was no exception. With a busy day ahead, I knew the slow cooker was the perfect solution. Enter Osso Buco. I managed to snag two beautiful veal shanks at the market, and luckily, I had all the other ingredients on hand.
Prep time was a breeze, and then the magic of the slow cooker took over for a full eight hours. The result? Pure, unadulterated bliss. The meat was so tender it practically melted in your mouth, and the marrow was a rich, decadent treat. This is comfort food at its finest.
The recipe is from the Table For Two blog.
Ingredients-
1 teaspoon olive oil
4 pieces veal shank, each about 1 1/4 inches thick (about 2 pounds total)
1 teaspoon kosher salt
1/3 cup (53 g) chopped onion
1/3 cup (34 g) chopped celery
1/3 cup (43 g) chopped carrots
1 tablespoon tomato paste
1 1/4 cups (303 g) canned crushed tomatoes
3/4cup (178 ml) beef broth
Fresh ground black pepper
3 sprigs fresh thyme
1 large sprig fresh rosemary
Chopped fresh parsley, for topping
Method-
Heat oil in a medium nonstick skillet over medium high heat.
Season veal shanks with salt then sear all four sides until browned but not cooked through.
Add to the slow cooker.
COMMERCIAL BREAK!!!
I hope that if you are using Slow Cooker Liners when you use your slow cooker.
END OF COMMERCIAL BREAK!!!
Then add to the skillet the onion, celery, carrots, tomato paste, crushed tomatoes, beef broth, black pepper, thyme, and rosemary.
Stir to deglaze the skillet.
Add the onion, celery, carrots, tomato paste, crushed tomatoes, beef broth, black pepper, thyme, and rosemary to the slow cooker.
Cover and cook on high for 4 hours or low for 8 hours.
Discard sprigs of thyme and rosemary.
Sprinkle fresh parsley on top prior to serving, if desired.
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