Slow-Cooker Osso Buco with Risotto alla Milanese

For Osso Buco:

1/2 cup all-purpose flour

Four 1 1/2 to 2 inch thick veal shanks

salt and pepper

2 tablespoons unsalted butter

1 cup dry white wine (something you like to drink)

1 - 14 1/2 ounce can of diced tomatoes

3/4 cup reduced sodium chicken broth

1 small red onion, chopped

1 medium carrot, peeled and cut into 1/4 inch thick discs

1 stalk of celery, chopped

5 sprigs fresh thyme (or you can use 1 teaspoon of dried)

3 tablespoons Flat-Leaf Parsley, chopped finely

1 tablespoon lemon zest, grated

1 large garlic clove, minced

Put flour in a shallow dish. Season the veal shanks with salt and pepper and then dredge them in the flour, once done shake off the excess flour.

In a large skillet over medium-high heat add the butter, it will start to foam - then add the veal shanks...cook each side 5 minutes, only flip that one time though. Then transfer the shanks to the slow-cooker.

While the skillet is still hot add the wine and scrape up all the brown bits from the skillet, once that is done add all those contents from the skillet to the slow-cooker. At this time add the tomatoes, carrot, celery, onion, chicken broth and thyme. Cover with lid and cook on low for 6 to 8 hours. At the end the meat will be very very tender!

Once the veal shanks are done move them to a platter and tent with foil to keep warm.

Ladle the sauce (just the sauce not the veggies) from the slow-cooker to a sauce pan and simmer on medium heat until it reduces a bit, usually about 15 minutes.

Now in a small bowl you can combine the parsley, lemon zest and garlic to make the gremolata.

Serve the shanks on top of the Risotto alla Milanese (recipe below) and then top with sauce and the gremolata.

Enjoy!!!!

For Risotto alla Milanese

1 cup Arborio rice

3 1/2 cups of chicken broth (I use reduced sodium)

1/2 cup dry wine (I use the same wine I used for the Osso Buco)

3 tablespoons unsalted butter

3/4 cup Parmigiano-Reggiano cheese, grated

1 shallot, chopped finely

1/2 teaspoon of Saffron

salt and pepper to taste

Put the chicken broth in a sauce pan and put on medium-low heat, you will need this heated for making the risotto. Then add the Saffron to the chicken broth so it has time to season it.

In a the same large skillet you are going to make the risotto in - heat to medium heat and add 1 tablespoon of butter and then add the shallot - saute for 5 minutes or until tender.

Once shallot is tender add the rice. Let that marinate for a couple of minutes.

Now begin the stirring.....

Add the wine, stir the rice until all the wine is absorbed. Then ladle 1/2-1 cup of hot chicken broth into the pan and keep stirring until all the liquid is absorbed. Keep doing this until you have used up all the chicken broth, but there should be a minimum of 3 batches.

Once you have stirred until all the liquid is absorbed add the remaining butter and the cheese...stir until all of that is mixed in well. Taste and add however much salt and pepper you think it needs.

Enjoy!!!!