Great recipe, the thickening of the sauce at the end was a perfect tip. The only suggestion I would make is to sautee the onions before adding them to the slow cooker. Otherwise, a delicious meal. Thank you for making our tummies happy!
Very easy, and delicious. I served this with saffron risotto and roasted Brussels sprouts...yum!!!!!
I agree with the poster who said to tie the shanks. I didn't and wish I had. The gremolata was fabulous
This was AMAZING. Tasted just I remembered when visiting a great Restaurant in the City. My suggestion would be to tie up the Shanks with kitchen string because the tenderness of this crockpot method meat will fall off bone and the plate presentation won't be as wanted!
The Gremolata that is placed ontop for garnish just makes the flavor thru and thru. That first bite was Totally ORGASMIC!! WOW!! 5 STAR Rating from me!!
BTW I made Gremolata Potatoes to go with and the recipe is below.. ENJOY
1/3 cup olive oil
2 tablespoons coarsely chopped flat-leaf parsley
1/2 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 teaspoons finely grated lemon zest
1/2 teaspoon finely grated orange zest
1/2 teaspoon minced garlic
1/4 teaspoon red pepper flakes
5 medium Yukon gold potatoes (about 1 1/4 pounds), rinsed and dried
Sea salt and freshly ground black pepper to taste.
1. Whisk together 1/3 cup olive oil and the parsley, thyme, rosemary, zests, garlic and red pepper. Set aside for at least a half-hour.
2. Preheat the oven to 450 degrees. Cut each potato into 6 to 8 wedges. Toss the potatoes with the gremolata, and add salt to taste. Spread the wedges out on a rimmed baking sheet, and bake for 20 minutes. Pull out the sheet, flip the potatoes with a spatula, and then continue roasting them for another 20 to 25 minutes. Serve hot.
I used the ingredient portion of the recipe but didn't use a slow cooker to prevent the shanks from falling apart. Instead I cooked the shanks and the sauce together in a Dutch oven, then removed the shanks when I thought they were nearly cooked and continued to deepen the flavor of the sauce ingredients. Toward the end I returned the shanks to the Dutch oven and kept everything warm in a slow (225 degree) oven. They were utterly delicious served over a Parmesan/Saffron Risotto - also on this website - and were loved by all my guests.
Great recipe! I usually don't follow any thing to a T, and didn't really measure each veggie, but since I cook a lot this was no big deal. I will say that when pouring "the sauce from the the slow cooker into a large skillet" the recipe doesn't really clarify for a novice home chef. I poured mine thru a strainer, then mashed the cooked vegs a bit to get every bit of juice out. This makes for a nice sauce to reduce. Served mine over polenta and YUM YUM YUM!!!! First time I made Osso Buco in a crock pot and will definitely do it again! As my sweetie said, "put this one in the repertoire!" Thanks for sharing a fantastic version of a classic!!
EXCELLENT broth, outstanding gremolata! However, all crockpots are different...cooked for 7.5 hours and had to turn to high before meat flaked off the bone. Also made three changes- ALL Italians cook with garlic so I added crushed garlic to the simmer as well as four whole clove, and three bay leaves. Additionally, I cored out half the marrow and replaced it with anchovie paste and set them paste side down when reducing the broth and served it with Orzo - PRIMO!
This recipe was easy and delicious. We ate it with polenta. Only comment/complaint was that our veal shanks had a lot of bone in them, and we only got about 2 1/2 to 3 servings, not the four servings the recipe said. Would make it again. It certainly beats paying $20 plus for one serving in a restaurant!