Osso Buco

Directions

1. 1
   Have the butcher cut the veal shanks into 5 cm /2 inch thick slices.
2. 2
   Rub the salt and pepper into the meat.
3. 3
   Heat the butter and oil in a large skillet. Fry the veal on both sides until brown and crisp (no longer than about 30 seconds) . Set aside.
4. 4
   In a food processor, mince the onions, carrots, celery, and garlic. Do not over process. Just blend until all vegetables are finely chopped.
5. 5
   Transfer the vegetables into the heated skillet used previously and cook, stirring for 3 to 4 minutes.
6. 6
   Remove from heat and place the vegetables into a slow cooker, adding the meat on top.
7. 7
   Sprinkle the herbs over the meat and add the tomatoes, beef broth, and wine.
8. 8
   Cover and cook on low heat for 8 to 12 hours. If using beef shanks instead of veal, cook the osso buco for at least 12 hours.
9. 9
   Serve with our lima bean mash or cauliflower rice.