SLOW COOKER OSSO BUCO

Ingredients

• ​2 cups dry white wine
• 3 tbsp extra-virgin olive oil
• 1 tsp freshly ground pepper
• 1/2 tsp salt
• 4 meaty veal shanks, 2 inch thick (about 5 lb/2.5 kg)
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 2 tbsp extra-virgin olive oil
• 2 cups chopped onions
• 1 1/2 cups chopped cored fennel bulb
• 5 cloves garlic, finely chopped
• 3/4 cup chopped Roma tomatoes
• 1 tbsp marjoram, crumbled
• 2 strips orange peel (3x3/4 inch each)
• 2 bay leaves
• 2 cups Valpolicella or other dry red wine
• 2 cups no-salt-added beef broth
• Herb Gremolata

Directions

1. To prepare marinade, combine white wine, 3 tbsp oil, 1 tsp pepper and 1/2 tsp salt in an extra-large heavy zip-lock plastic bag. Add shanks and squeeze bag to coat shanks with marinade. Seal bag and place on a tray. Refrigerate for at least 4 hours or up to 18 hours.
2. Remove shanks from marinade; discard marinade. Pat shanks dry and sprinkle with 1/2 tsp salt and 1/2 tsp pepper.
3. Heat 2 tbsp oil in a large non-stick frypan over medium-high heat. Add shanks in batches and brown on all sides. Transfer shanks to a greased 6 quart slow cooker; set aside.
4. Add onions, fennel and garlic to same frypan; sauté over medium heat for 2 minutes. Add tomatoes, marjoram, orange peel and bay leaves; sauté for 1 minute. Add Valpolicella and cook, stirring, until liquid is reduced by half, about 5 - 6 minutes; pour mixture over shanks in slow cooker. Pour broth over top; stir to combine.
5. Cover and cook on high heat setting until meat is very tender and beginning to fall off the bone, about 4 - 4 1/2 hours.
6. Using a large slotted spoon, carefully transfer shanks to a platter; reserve broth mixture. Cover shanks with foil; keep warm.
7. To prepare sauce, pour broth mixture into a large non-reactive saucepan. Bring to a boil and cook, uncovered, stirring occasionally, until broth mixture is reduced by about half, about 30 - 40 minutes. Strain sauce through a large strainer into a serving dish; discard solids.
8. Serve shanks topped with sauce and Herb Gremolata.

Ingredients

• ​2 cups fresh parsley, chopped
• 1/4 cup fresh oregano, chopped
• 1/4 cup fresh lemon juice
• 1 tbsp grated lemon peel
• 4 cloves garlic, finely chopped
• 1 tsp caraway seed, toasted

Yield: Makes about 3/4 cup.

Directions

1. Combine all ingredients. Refrigerate until serving.