Here's a delicious and easy Veal Osso Buco recipe I serve on Saturday lunch straight out of the slow cooker. Its a lighter alternative to your regular cholent yet satisfies any meat lover.
- veal shanks - 6, cut into Osso Buco pieces from your local butcher
- flour - 1/4 cup, for dusting
- salt - to taste
- pepper - to taste
- canola oil - 3 tbsp
- garlic - 3 cloves, crushed
- onion - 1 large, roughly diced
- carrot - 1, roughly diced
- fennel bulb - 1, roughly chopped
- rosemary - 2 sprigs
- celery - 2 stalks, roughly chopped
- white wine - 2 cups
- tomato paste - 2 tbsp
- paprika - 1 tbsp
- diced tomatoes - 1 can
In a large frying pan, heat the 3 tbsp. of oil.
Season both sides of the meat generously with salt and pepper and dust in the flour. Brown both sides of the meat well and transfer into slow cooker.
Once all meat is seared, add the onions and garlic to the pan, cook until onions are sweating, do not burn garlic.
Transfer the onions and garlic on top of meat inside the slow cooker. Add the White wine, tomato paste and paprika to the pan, bring to boil and whisk the tomato paste into the wine.
Pour liquid mixture into slow cooker. Add carrots, celery, rosemary and canned tomatoes to slow cooker, ingredients should be submerged into liquid. Cover and set onto lowest setting until Saturday lunch time.
Serve with some mashed potatoes or aside a warm potato kugel. Be sure to use large slotted spoon to serve and try to keep the bone marrow attached to each serving piece.