Slow-Cooker Beef Shank Osso Buco With Lemon-Parsley Gremolata Recipe

20141010-Serious-Eats-Slow-Cooker-Beef-ShankOscco-Buco-Jennifer-Olvera.jpg — Beef shank osso buco is an inexpensive, impressive meal that is made for the slow cooker. Jennifer Olvera

Who can say no to tender, braised meat in a rich sauce flavored with wine and vegetables, not to mention that ultra-flavorful and tender marrow inside a shank? The slow cooker makes the whole thing pretty darned easy, while beef shanks make it a heck of a lot cheaper than veal.

Why this recipe works:

Bone-in beef shanks are dredged in flour and browned, plus vegetables are sautéed, before they're transferred to the slow cooker. This adds flavor to the slow braise.
Removing the sauce and thickening it with a touch of flour after cooking gives it a rich, gravy-like consistency.
A bright, simple parsley, lemon zest and garlic gremolata brightens and lightens the otherwise rich dish.

Use Your Slow Cooker for Spoon-Tender Beef Osso Buco With Rich Gravy

Active: 30 mins

Total: 6 hrs 30 mins

Serves: 4 servings

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For the Shanks:
4 cross-cut, bone-in beef shanks (about 2 1/2 pounds total)
Kosher salt and freshly ground black pepper
1 cup plus 2 tablespoons flour, divided
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, diced (about 1 cup)
2 carrots, peeled and diced (about 1 cup)
1 stalk celery, diced (about 3/4 cup)
2 1/2 tablespoons tomato paste
4 medium cloves garlic, finely chopped (about 4 teaspoons)
1/2 cup dry white wine
1 cup homemade or store-bought low-sodium chicken stock
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon dried oregano
4 sprigs thyme
2 bay leaves
Pinch ground cloves
For the Gremolata:
1/2 cup flat-leaf parsley, finely chopped
1 tablespoon grated zest from 1 or 2 lemons
2 medium cloves garlic, minced (about 2 teaspoons)

For the Shanks: Pat shanks dry using a paper towel. Place 1 cup flour on a plate. Season beef with salt and pepper and dredge in flour, shaking off excess. Heat oil in a large Dutch oven over medium-high heat until lightly smoking. Add meat and cook without moving until well browned on first side, about 5 minutes. Flip and cook until browned on second side, about 4 minutes longer. Transfer to a slow cooker.
Add onion, carrots, and celery to the Dutch oven, reduce heat to medium, and cook, stirring occasionally, until vegetables begin have softened, about 7 minutes. Add tomato paste and garlic. Stir and continue cooking until fragrant, about 1 minute longer. Add wine and scrape up any browned bits from the bottom of the pot using a wooden spoon.
Transfer the contents to a slow cooker and add stock, vinegar, oregano, thyme, bay leaves, and ground clove. Season with salt and pepper and cook on low until meat is tender, about 6 hours.
Remove and discard thyme sprigs and bay leaves. Skim fat from the sauce and transfer 1/2 cup of gravy to a medium saucepan. Whisk the remaining 2 tablespoons of flour into the reserved gravy until no lumps remain. Add the rest of the sauce to the saucepan. Whisking frequently, bring the sauce to a rolling boil over high heat and cook until the sauce achieves a gravy-like consistency, about 4 minutes. Season to taste with salt and pepper.
For the Gremolata: Meanwhile, combine parsley, lemon zest, and garlic in a small bowl
Arrange shanks on a platter and spoon sauce on top. Garnish with gremolata and serve.