Slow Cooker Osso Buco with Spicy Serrano Gremolata

Ingredients

• 5 cross-cut veal shanks (approx. 1.5 inches thick, 12–14 oz each; tied with kitchen twine if needed)
• 1/3 cup all-purpose flour (for dredging)
• 1 1/2 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil (or vegetable oil)
• 1 tbsp unsalted butter
• 1 large yellow onion, finely diced
• 2 medium carrots, finely diced
• 2 stalks celery, finely diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 cup low-sodium beef stock (or veal stock)
• 1 can (14.5 oz) petite diced tomatoes (or crushed tomatoes), with juices
• 3–4 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 sprig fresh rosemary (optional)
• 2 dried bay leaves
• 2 fresh Serrano chiles, finely chopped (seeds and ribs removed for mild heat, or left in for extra kick)
• Zest of 1 large lemon (approx. 1 tbsp finely grated)
• 2 cloves garlic, very finely minced or grated on a microplane
• 1 tbsp extra virgin olive oil
• 1/4 tsp flaky sea salt (or fine sea salt to taste)

Method

1. 1

   Pat the veal shanks thoroughly dry with paper towels and season both sides generously with kosher salt and black pepper.

2. 2

   Place the flour on a shallow plate or dish and dredge each shank in the flour, shaking off any excess.

3. 3

   Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering.

4. 4

   Add the veal shanks in batches if necessary and sear undisturbed until a deep golden-brown crust forms, about 3 to 4 minutes per side.

5. 5

   Transfer the browned shanks directly into the slow cooker bowl in a single layer or slightly overlapping.

6. 6

   In the same skillet over medium heat, add the diced onion, carrots, and celery, and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly browned.

7. 7

   Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant and the paste turns a deep brick-red.

8. 8

   Pour in the dry white wine, using a wooden spoon to scrape up all the browned bits stuck to the bottom of the pan, and simmer for 2 to 3 minutes until reduced by half.

9. 9

   Pour the skillet vegetables and wine reduction evenly over and around the shanks in the slow cooker.

10. 10

    Pour in the beef stock and diced tomatoes with their juices.

11. 11

    Tuck the thyme sprigs, rosemary, and bay leaves into the liquid between the meat.

12. 12

    Cover and cook on LOW for 7 to 8 hours (or on HIGH for 4 to 5 hours) until the meat is fork-tender.

13. 13

    In a small bowl, combine the finely chopped Serrano chili, lemon zest, minced garlic, extra virgin olive oil, and sea salt, stirring well and letting sit for at least 10–15 minutes to meld.

14. 14

    Carefully transfer the veal shanks from the slow cooker onto warmed serving plates.

15. 15

    Skim any excess oil from the sauce, discard the herb stems and bay leaves, and spoon the sauce and vegetables over each shank.

16. 16

    Garnish by spooning the Spicy Serrano Gremolata directly over each piece of veal before serving.