Slow Cooker Osso Buco

This time of year is perfect for calling into a cozy Italian restaurant and enjoying the welcoming warmth of a checked table cloth and a bread basket. However, with an ongoing global pandemic, visiting a restaurant has been off the menu!! (See what I did there?)
This is a dish that is like a hug in a bowl that I enjoy in a traditional trattoria, but I made it easier by slow cooking it in the crockpot. If you do venture out for a winter walk, this is perfect to arrive home to, with the comforting aromas floating in the air as soon as you open the door. A real hearty bowl of food that can be served with Italian bread or polenta. Veal is produced in a much more friendly cruelty-free environment, but always check on the welfare standards of the supplier. Or use an alternative meat.
MORE SLOW COOKER RECIPES

WINE NOTE: Pair with a full bodied Italian such as Barolo or Brunello!!

12 pieces / 3kg Veal osso buco
1/4cup / 35g all purpose flour (plain)
1/4 cup / 60ml olive oil
3 Tbsp / 40g butter
1 Medium onion diced
3 Cloves garlic finely chopped
3 Celery sticks diced
2 Large carrots diced
4 Tomatoes diced
2 Tbsp Tomato paste
1 Cup / 250ml White wine
1 Cup / 250ml Beef stock
16oz / 400g can Chopped tomatoes
4 Sprigs Thyme
1/2 Cup / 75g Sun dried tomatoes
1/4 Cup / 60ml Lemon juice
1/2 Cup / 75g Kalamata olives

Toss the veal in the flour then heat the olive oil in the skillet and brown the meat on each side, then place in the slow cooker.
Melt butter in the skillet and cook the onion, garlic, celery and carrot and stir until the vegetables are softened. Stir in the diced tomato, tomato paste, wine, stock, canned tomato, and thyme sprigs. Bring to a boil then pour over the veal in the slow cooker. Cook on low for 6-8 hours. Stir in the sundried tomatoes, lemon juice, and olives for the last half hour.
Serve with bread or polenta.

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