Slow Cooker Grass Fed Osso Bucco
Another text exchange between me and one of my sisters…sister: “They have gf veal shank at Sue’s [a local market]”, me: “get me some!”. Recipe below : ) Thanks Agatsu for including this in their newsletter!
6 pieces, about 3.5 lbs., of grass fed veal Osso Bucco (veal shank)
2 cups beef or bone broth
3 carrots, chopped
2 celery stalks, chopped
1 Spanish onion, chopped
2 cloves garlic, minced
1 can San Marzano Tomatoes (D.O.P.) *note, the D.O.P. stands for “Denominazione di Origine Protetta” and in this case, it means that the .tomatoes are true San Marzanos, grown in the valley of the Sarno (28 oz.). You can go with plum and use the back of a spoon to break them down the tomatoes in the pan, or diced tomatoes.
1 can tomato paste (5.5 oz.)
1 tbsp. coconut oil
1 tsp. salt plus salt to taste and for seasoning shanks
½ tsp. fresh ground black pepper plus to taste and for seasoning shanks
*Season both sides of the veal shanks with salt and pepper and set aside.
*In a deep skillet, heat coconut oil over medium heat.
*Sear the veal shanks then place in the slow cooker.
*Add the carrots, celery, onions and garlic. Sauté for about 5 minutes.
*Deglaze the pan with the beef/bone broth. Use a wooden spoon to scrape the shank bits off the bottom of the pan.
*Add the can of tomatoes, salt and pepper and stir. Use the back of your wooden spoon to break down the tomatoes. Allow to boil for about 5 minutes.
*Add the tomato paste and stir. Boil for 5 minutes.
*Pour vegetables and liquid into slow cooker, turn on low, and let cook for 7 hours. The meat should fall off the bone. Serve over cauliflower rice. Enjoy!