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Everything here is made in a slow cooker and nothing is rushed. Cheap cuts, dried beans and whole spices go in before the day starts and come out eight hours later having done the work themselves. The lid stays on.
Osso Buco with Gremolata
veal
italian
braised
main
slow-cooker
Cross-cut veal shanks braised in white wine and stock until the marrow softens, finished with raw lemon, garlic and parsley to cut the richness.
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RECIPE
Osso Buco with Gremolata
Cross-cut veal shanks braised in white wine and stock until the marrow softens, finished with raw lemon, garlic and parsley to cut the richness.
Prep30 mins
Cook420 mins
Total450 mins
Servings4
veal
italian
braised
main
slow-cooker
Ingredients
- 4 veal shanks, tied
- 1 onion, 2 carrots and 2 celery ribs, cut in large dice
- 1 1/2 cups dry white wine
- 2 cups veal or chicken stock
- 1/2 cup all-purpose flour
- 3 tbsp olive oil
- 1 lemon, zested
- 1/2 cup parsley, chopped
- 3 garlic cloves, minced
- 2 tsp kosher salt
Preparation
1
Tie each shank around its circumference with butcher's twine so it does not fall apart in the pot.
2
Dredge in seasoned flour and brown in olive oil on both faces, 8 minutes total.
3
Put the diced vegetables on the bottom in large pieces and stand the shanks on top, marrow side up so it does not slide out.
4
Deglaze the pan with the wine, reduce it by half on the stove, then pour it over with the stock. Reducing first burns off the raw alcohol, which a slow cooker cannot do for you.
5
Cook on low 7 hours until the meat is soft but the shanks still hold their shape.
6
Mix the lemon zest, parsley and raw garlic into gremolata just before serving. Made early it goes dull and grassy.
7
Cut the twine, spoon the vegetables and sauce over, and scatter the gremolata on top.
Servings and Nutrition
Number of Servings in Osso Buco with Gremolata4
Nutrition for 1 serving (1 shank)
610Calories (kcal)
52Protein (g)
20Carbs (g)
32Fat (g)
Protein 52.0g36%
Carbs 20.0g14%
Fat 32.0g50%