- 3 veal shanks, cut in 3-inch pieces
- 3 T. flour
- 1/4 c. olive oil
- 1/4 c. butter
- 1 carrot, optional (carrot not in original recipe)
- 1/2 c. port wine
- 2 T. chopped parsley
- 1 garlic clove, minced
- 1 lemon, zest of, grated
- 3 anchovies (do not omit)
- salt to taste
- pepper to taste
- 1 c. bouillon, or 1 c. broth
- Serve over hot cooked noodles or rice
“Mike Roy was a chef who shared recipes on the radio and wrote cookbooks many years ago.” Slow Cooker Veal Osso Buco comes from his cookbook of crockery cooking. This is a delicious dish, fit for company! And Mike says “to be sure to spoon out the marrow from the bones”!
- In this area you generally find veal shanks cut in slices approximately 1-1/2 inches thick. About 9 of these slices will fit in a 4-quart slow cooker.
- Dredge these shank slices in flour. Heat 1 tablespoon each of oil and butter in a skillet and brown a few shanks at a time on all sides; do not crowd slices. Add additional oil and butter as needed throughout browning process. Do not omit this step of browning the shanks — this develops a much better flavor for the osso buco dish.
- Remove shanks and place in the slow cooker as browning is completed. When all shanks are browned, pour remaining ingredients into the skillet and stir to blend and to loosen the browned bits that remain.
- Pour this mixture over the meat, optional adding carrots at this time.
- Cover. Cook on Low for 7 to 8 hours.
- Remove shanks from liquid, and, if the sauce is too thin, boil to reduce it. Or thicken it with a little roux (butter and flour mixed together). The anchovies will have melted into the sauce.
Serve shanks on a bed of hot cooked noodles or rice topped with the sauce.
Provided by Mike Roy