Top 4 Meaty Slow Cooker Recipes

Osso Buco With Gremolata(4 of 4)

Ingredients

Osso Buco:

• 2/3 cup of all-purpose flour
• 3/4 tsp of freshly ground black pepper (divided)
• 1/2 of tsp kosher salt (divided)
• 5 pounds of veal shanks (trimmed)
• 2 tsp of butter (divided)
• 2 tsp of olive oil (divided)
• 2 cups of red onion (chopped)
• 1 1/2 cups of celery (chopped)
• 6 garlic cloves (minced)
• 4 cups of beef broth
• 2 cups of dry white wine
• 1 tbsp of fresh rosemary (chopped)
• 1 tbsp of anchovy paste

Gremolata:

• 1/2 cup of fresh parsley (chopped)
• 1 tbsp of lemon rind (grated)
• 2 garlic cloves (minced)

Other:

• 8 cups of cooked pappardelle pasta

Preparation

2. Prepare osso buco by combining 1/4 tsp of pepper, flour, and 1/4 tsp of salt into a dish.
3. Place veal into the mixture to coat it.
4. Heat 1 tsp of butter, 1 tsp of oil in a skillet over medium heat, and place half veal into it. Allow it to cook for 6 minutes.
5. Place the veal in an electric slow cooker. Add the remaining oil, and butter into it.
6. Add celery and onion into a pan and sauté it for about 5 minutes over medium-high heat.
7. Add garlic cloves into the pan and sauté it for 1 minute. Add wine, rosemary, broth, and anchovy paste. Cook it for 4 minutes. Pour the mixture over the veal.
8. Cover and cook it for 9 hours on low. Sprinkle it with 1/4 tsp salt and 1/2 tsp pepper and allow it to cool.
9. Prepare gremolata by combing lemon rind, parsley, and 2 cloves of garlic.
10. Place 1 cup of pasta in eight bowls and add 2/3 cup of veal and 1/2 cup of broth to it.
11. Sprinkle the veal with 1 tbsp of gremolata.