Slow Cooker Osso Buco- Beef Shanks with Marrow Bones in Garlic Tomato Sauce
Cooking Steps
1. Preheat a castiron skillet with some olive oil. Season each shank with Salt & Pepper. Sear both sides of each shank and place them in the crockpot.
2. In a large measuring cup, combine garlic, herbs, vinegar and beef stock. Pour into the crockpot.
3. Add can of tomatoes to the crockpot.
4. Cook on low for 8 hours. Serve with your favorite vegetables.
OPTIONAL: Garnish with Gremolata:
About 12 Sprigs Fresh Parsley
1 Clove garlic
1 Whole Lemon
Zest the lemon. Finely mince the garlic and the parsley and combine with the lemon zest. Sprinkle Gremolata over the shank before serving.
Serves 4
8 hrs
This is a Non-Dairy Recipe
Ingredients
- 4 large Cross-cut Beef or Veal Shanks with marrow bones intact.
- Salt & Pepper & Olive Oil
- 6 cloves garlic, peeled and minced
- 1 cup Beef Stock
- Splash of Balsamic Vinegar
- 1 28 oz. can of Crushed Tomatoes (Make sure there is no sugar on the label. I used Cento brand)
- 1 Tbsp. Basil
- 1 tsp. Oregano
- 2 Bay leaves
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3 Responses to “Slow Cooker Osso Buco- Beef Shanks with Marrow Bones in Garlic Tomato Sauce”
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This reminds me of an older episode of The Office; when it was funny. Jan’s Osso Buco episode. But truly, makes my mouth water. Just started living Paleo and find your blog to be an indispensable resource.
In case anyone is wondering, you can freeze baked spagetti squash. I bake it per instructions, scrape it out of the shell and place in zip lock freezer bags. We are a two person household so I freeze the scrapings from 1/2 squash in the freezer bag. It lays flat and freezes well. I really can’t tell much difference from the freshly cooked squash and it sure saves time. I usually bake a couple squash at a time and freeze most of it so I just have to thaw it, cook the hambuger and the meal is ready in no time.
looking forward to it