The add the tomatoes and thyme leaves and stir to combine. Cook for a further 5 minutes and then transfer to the slow cooker. Cook. Add the stock to the slow cooker and …
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This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish. Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm.
Add the stock to the slow cooker and cook for 8 hours on low or 5 hours on high until the meat is tender and is practically falling off the bone. Serve. To serve, spoon the osso buco into bowls and top with the parsley and lemon zest. Note: Osso Bucco goes well with quinoa, cauliflower rice or zucchini noodles.
Season the flour with salt and pepper to taste. Toss the veal shank slices with the flour until evenly coated. Melt the butter and olive oil in a large skillet over medium heat. Cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side. Combine the onions, carrots, celery, and garlic in a large slow cooker.
Slow Cooker Osso Buco has to be one of the tastiest meals ever. The meat is so tender and is literally falling off the bone and it is always a winner when I make it for family. Osso Buco is one meal that my family grew up with.