Inspired by the traditional Italian dish called osso buco (so named for the cut of veal), this tasty dish is great for casual entertaining.
- Portion size 8 servings
- Credits : Canadian Living New Slow Cooker Classics
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 osso buco�??style veal shank (1 inch/2.5 cm thick) about 4 lb (1.8 kg)
- 1 tablespoon extra-virgin olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 6 anchovy fillets rinsed and minced
- 1 tablespoon crumbled dried sage
- 3/4 cups white wine
- 3/4 cups sodium-reduced chicken broth
- 1 can whole tomatoes purÃ©ed
- 1/4 cup tomato paste
- 2 strips lemon zest
- 3 tablespoons lemon juice
- 1/4 cup minced fresh parsley
MethodIn shallow dish, stir together flour and half each of the salt and pepper; press veal shanks into flour mixture, turning to coat. Reserve remaining flour mixture.
In large skillet, heat oil over medium-high heat; brown veal shanks in batches. Remove and set aside.
Drain fat from pan. Add onion, garlic, anchovies, sage and remaining salt and pepper to pan; cook over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
Add wine and bring to boil, scraping up browned bits. Pour into slow cooker.
Add tomatoes, tomato paste, lemon zest and 1 tbsp of the lemon juice to slow cooker, stirring to combine. Add veal shanks.
Cover and cook on low until meat is tender, 6 to 8 hours. Skim off any fat.
Transfer veal shanks to serving platter; cover and keep warm.
Whisk reserved flour mixture with 3 tbsp water; whisk into slow cooker. Cook, covered, on high until thickened, about 15 minutes. Discard lemon zest.
Stir remaining lemon juice into slow cooker. Pour over veal shanks. Sprinkle with parsley.
Nutritional facts Per serving: about
- Sodium 542 mg
- Protein 37 g
- Calories 308.0
- Total fat 12 g
- Potassium 945 mg
- Cholesterol 149 mg
- Saturated fat 4 g
- Total carbohydrate 11 g
- Iron 26.0
- Folate 19.0
- Calcium 9.0
- Vitamin A 4.0
- Vitamin C 35.0