Osso Buco-Veal

Slow-Cooker Osso Buco  - 10 portions:

Ingredients:

3 cups of all-purpose flour
20 1-2 inch thick veal shanks (about 12 lbs)
salt-pepper
100 gm. of butter
5 cups of dry white wine
1 kg. of diced tomatoes
5 cups of chicken stock (Preferably home made)

4 red onions chopped
3 carrots, peeled, cut into 1/4-inch-thick rounds 

4 stalks of celery chopped

6 sprigs fresh thyme
5 tea spoon of parsley, chopped-fresh
5 Tbs. finely grated lemon zest
5 large cloves of garlic, fine chopped

Method:

Put the flour in a tray. Season the veal shanks all over with salt and pepper and dredge in the flour. shake off the excess flour. Heat a frying pan over medium heat. Add the butter, and when it foams, add the shanks to the skillet. Cook until golden, turning once, about 10 minutes. Transfer the shanks to a slow cooker. Add the wine to the cooking pan. Scrape up any browned bits from the bottom of the skillet and pour the contents of the pan into the slow cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. Cover and cook on low heat for about 5-6 hours—the meat will be very tender and almost falling off the bone. Then, transfer the shanks to a pan and cover with a foil to keep them warm. Pour the sauce from the slow cooker into a large cooking pan. Simmer over medium heat, for about 10 to 15 minutes. Season it with salt and pepper. At the mean time, in a small bowl, combine the parsley, lemon zest, and garlic to make a beautiful gremolata. Serve the veal shanks topped with the sauce and the gremolata.

Nb: Serve the sanks with some Risotto alla Milanese (Risotto with Parmesan & Saffron).