Osso Buco

Pat the veal dry with paper towels and in a large bowl toss with the flour to coat. In a large skillet over medium-high heat, warm half the oil until very hot. Add half the veal and brown on all sides, about 5 minutes. Transfer to the slow-cooker. Repeat with the remaining oil and veal. Season with S&P.

Discard the grease in the skillet. Add the onions, carrots, and celery to the skillet. Add another tbsp of oil if it’s too dry. Cook, stirring, until the onion is softened, about 5 minutes. Add the wine and chicken broth and bring to a boil. Add the tomatoes, stir, and pour everything into the crock, surrounding the shanks. Cover and cook on HIGH until the veal in tender enough to cut with a fork, 7-8 hours.

Transfer the shanks to a platter and cover with aluminum foil. Skim off any fat and either turn the cooker to high (or transfer to a saute pan) and let the liquid reduce until desired consistency, about 10 minutes. You can also use an immersion blender to puree the sauce or just leave it chunky, whatever your preference.

To make the gremolata, in a small food processor, combine the lemon, garllic, and parsley. Pulse or grind until finely chopped.

Pour the reduced sauce over the veal, and top with the gremolata.