Slow-Cooker Osso Buco
"There are two tricks to this otherwise hands-off recipe: browning the veal shanks before they go into the slow cooker and reducing the sauce before serving (if you have a slow-cooker with a stovetop-safe insert, you don't even have to dirty another pan). The result is an osso buco youâ??d be hard-pressed to distinguish from the labor-intensive classic (trust us). Serve it with saffron-scented Risotto alla Milanese, like they do in Italy...."
INGREDIENTS
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1/2 cup all-purpose flour
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Four 1-1/2- to 2-inch-thick veal shanks (about 2-1/2 lb.)
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Kosher salt and freshly ground black pepper
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2 Tbs. unsalted butter
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1 cup dry white wine
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One 14-1/2-oz. can diced tomatoes
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3/4 cup lower-salt chicken broth
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1 small red onion, chopped (1-1/2 cups)
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1 medium carrot, peeled and cut into
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1/4-inch-thick rounds (1/2 cup)
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1 stalk celery, chopped (1/2 cup)
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5 sprigs fresh thyme
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3 Tbs. finely chopped fresh flat-leaf parsley
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1 Tbs. finely grated lemon zest
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1 large clove garlic, minced (1 tsp.)
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