It's the first Thursday of the year! And it's time for Slow Cooking Thursday, hosted by Sandra of Diary of a Stay at Home Mom.
Wine-Braised Veal(osso bucco) Shanks
3 tbsp all-purpose flour
1/2 tsp each salt and pepper
8 pieces veal hind shank (1 1/2 inches/4cm thick) about 4 1/2 lbs (2 kg)
4 tsp extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1 tsp crumbled dried rosemary
3/4 cup white wine or low-sodium chicken stock
3/4 cup low-sodium chicken stock
1 tsp grated lemon rind
1/2 cup halved pitted green olives
1 tbsp lemon juice
1 tbsp capers, rinsed
2 tbsp chopped fresh parsley
In shallow dish, stir together flour and half each of the salt and pepper. Tie kitchen string around each veal shank; press into flour mixture to coat. Reserve remaining flour. In skillet, heat 1 tbwp of the oil over medium-high heat; brown veal, in batches. Transfer to slow-cooker.
Drain fat from skillet; add remaining oil. Fry onion, garlic, rosemary and remaining salt and pepper over medium heat, stirring occasionally, until softened, about 5 minutes. Scrape into slow-cooker.
Add wine, stock and lemon rind to slow-cooker. Cover and cook on low for 6 to 8 hours or until shanks are tender.
Add olives, lemon juice and capers. Whisk together remaining flour with 3 tbsp water; stir into slow-cooker. Cover and cook for 15 minutes or until thickened. Sprinkle with parsley.
