- 2 tablespoons all-purpose flour
- salt and pepper to taste
- 6 (1 inch) thick slices veal shank, sliced for osso buco
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 onions, roughly chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, thinly sliced
- 1 1/4 cups chicken stock
- 1 (14 ounce) can diced tomatoes
- 2 teaspoons chopped fresh oregano
- 1 bay leaf
- 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. Set the meat slices atop the vegetables, then pour in the chicken stock and diced tomatoes. Season with oregano and the bay leaf.
- Cook on Low for 8 hours until the meat is falling off of the bone. Season to taste with salt and pepper before serving.
06/29/2019
recipepes.com
slow cooker osso buco, recipe
PT15M
PT1H
5
455 calories
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