Osso bucco is an extremely inexpensive yet chic dish to make. The slow cooker takes a lot of the work out of making this classic dish.
Serves: 12Hands-on: 30 minutesTotal: 9 hours 30 minutesDifficulty: Medium
- 1 cup all-purpose flour
- 1 tsp. freshly ground black pepper
- 6 lbs. veal shanks (12 shanks)
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 2 cups diced onion
- 1 cup diced carrots
- 8 cloves garlic, peeled and minced
- 2 anchovies
- 2 Tbsp. minced fresh rosemary
- 2 Tbsp. minced fresh thyme
- 6 cups beef broth
- In a shallow bowl, mix together the flour and pepper. Dredge the veal shanks in flour. Set aside.
- Heat the oil in a nonstick skillet. Brown the veal shanks on all sides. Drain off all the grease. Drain the veal on paper towel-–lined plates, and then place the shanks in a 6-quart slow cooker.
- Heat the butter in a large pan. Sauté the onions, carrots, garlic, and anchovies for 3 minutes. Add the rosemary, thyme, and broth. Bring to a boil. Boil for 7 minutes or until the mixture starts to reduce. Pour over the veal shanks. Cook on low for 9 hours.
- Skim off any fat that has risen to the top. Divide the shanks and drizzle each with 1⁄4 cup broth. Discard remaining broth.