This recipe is from a book called Essentials of Slow Cooking by Williams Sonoma. It is an Osso Buco, but I’ve been using the co-op’s Center Cut Shins and they come out awesome.
Ingredients
4 veal shanks (shins) 2½-3 lbs (or 2 large shins)
Salt and pepper to taste
¼ cup olive oil
1 small red onion diced
2 -3 cloves garlic (more if you like garlic)
1 cup red wine (I use a blend, nothing too expensive)
2-3 carrots diced (¼”)
2-3 celery diced (¼”)
12 fl oz canned crushed plum (Roma) tomatoes
1 cup chicken broth
2 tsp minced fresh oregano
2 tsp fresh thyme leaves
For the Gremolata
3 T fresh flat-leaf parsley
Grated zest of 1 lemon
Grated zest of orange
Directions
1. Season the shins all over with 1 teaspoon sale and ½ teaspoon pepper. Heat up the slow cooker to 350 degrees. Cook until browned on all sides, about 10 minutes. Remove from pan.
2. Add onion and garlic to the pan and saute over medium heat until they start to turn tender, about 3 minutes. Pour in the wine and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan. Stir in carrots, celery, tomatoes, broth, oregano, and thyme and bring to a boil. Remove from cooker.
3. Transfer the shins to the slow cooker and pour the broth and vegetable mixture over it. Cover and cook until the shins are tender, 6 hours or more on the low-heat setting.
4. Make the gremolata: In a small bowl, stir together the parsley, lemon, and orange zests.
This can be served over rice, we make cauliflower mashed and it looks like mashed potatoes.
I hope you enjoy it!
Sue McConahey
