As soon as the weather begins to move into fall, I begin to think of all the hearty meals I will be making in the upcoming months. A slow cooker is such a helpful tool during colder months, it allows you to make a bunch of servings all by dropping them in a pot and just waiting. Slow cooking tough cuts of meat also turns them into the most tender fall-off-the-bone protein. I’ve never tried osso buco before, but a slow cooker version sounds basically idiot proof, so I decided to make it. I actually put this together Sunday night and when I woke up the next morning, spooned out a portion for lunch that day and froze the rest. What a great way to start the week!
I had a heck of a time finding some ingredients despite them being pretty common. So I kind of fudged some of the ingredients. For the original recipe, check it out here.
Ingredients:
- 2/3 cup all-purpose flour
- ¾ teaspoon ground black pepper, divided
- ½ teaspoon kosher salt, divided
- About 5 pounds veal (go for the cheaper cuts—its usually made with veal shank but they were all out at my market – I used cubed veal and one veal loin chop so that there was some bone)
- 2 teaspoons butter, divided
- 2 teaspoons olive oil, divided
- 2 cups coarsely chopped red onion
- 1 ½ cups chopped celery
- 6 garlic cloves, minced
- 4 cups beef broth
- 2 cups dry white wine
- 1 tablespoon fresh rosemary
- 1 tablespoon minced anchovy fillets (the original recipe calls for 1 tablespoon anchovy paste)
- ½ cup chopped fresh parsley
- 1 tablespoon grated lemon rind
- 2 garlic cloves, minced
- 8 cups cooked egg noodles
