Slow-Cooker Garlic and Rosemary Osso Buco

Ingredients

• 4 pieces Veal shanks (osso buco cut)
• 0.5 cup All-purpose flour
• 2 tablespoons Olive oil
• 6 cloves Garlic cloves, minced
• 2 tablespoons Fresh rosemary, finely chopped
• 1 cup Dry white wine (Pinot Grigio)
• 1 cup Beef broth
• 14 ounces Canned crushed tomatoes
• 2 medium Carrots, diced
• 1 large Yellow onion, diced
• 1 teaspoon Salt and black pepper
• 0.25 cup Fresh parsley for garnish(optional)

Instructions

1. 1

   Season the veal shanks generously with salt and pepper, then dredge each piece in flour, shaking off the excess.

2. 2

   Heat olive oil in a large skillet over medium-high heat and sear the shanks until golden brown on both sides.

3. 3

   Place the diced onions, carrots, and minced garlic at the bottom of the slow cooker.

4. 4

   Lay the seared veal shanks on top of the vegetables in a single layer if possible.

5. 5

   In a small bowl, whisk together the white wine, beef broth, crushed tomatoes, and chopped rosemary.

6. 6

   Pour the liquid mixture over the meat and vegetables in the slow cooker.

7. 7

   Cover and cook on Low for 8 hours or on High for 5 hours until the meat is fork-tender and pulling away from the bone.

8. 8

   Carefully remove the shanks to serve, spooning the thickened sauce and vegetables over the top, and garnish with parsley.