Slow Cooker Beef Shank Osso Buco With Lemon-Parsley Gremolata

• For the Shanks:
• 4 cross-cut, bone-in beef shanks (about 2 1/2 pounds total)
• Kosher salt and freshly ground black pepper
• 1 cup plus 2 tablespoons flour, divided
• 1 1/2 tablespoons extra-virgin olive oil
• 1 medium onion, diced (about 1 cup)
• 2 carrots, peeled and diced (about 1 cup)
• 1 stalk celery, diced (about 3/4 cup)
• 2 1/2 tablespoons tomato paste
• 4 medium cloves garlic, finely chopped (about 4 teaspoons)
• 1/2 cup dry white wine
• 1 cup homemade or store-bought low-sodium chicken stock
• 1 1/2 teaspoons balsamic vinegar
• 1/2 teaspoon dried oregano
• 4 sprigs thyme
• 2 bay leaves
• Pinch ground cloves
• For the Gremolata:
• 1/2 cup flat-leaf parsley, finely chopped
• 1 tablespoon grated zest from 1 or 2 lemons
• 2 medium cloves garlic, minced (about 2 teaspoons)

1. 1. Pat shanks dry using a paper towel. Place 1 cup flour on a plate. Season beef with salt and pepper and dredge in flour, shaking off excess. Heat oil in a large Dutch oven over medium-high heat until lightly smoking. Add meat and cook without moving until well browned on first side, about 5 minutes. Flip and cook until browned on second side, about 4 minutes longer. Transfer to a slow cooker.
2. 2. Add onion, carrots, and celery to the Dutch oven, reduce heat to medium, and cook, stirring occasionally, until vegetables begin have softened, about 7 minutes. Add tomato paste and garlic. Stir and continue cooking until fragrant, about 1 minute longer. Add wine and scrape up any browned bits from the bottom of the pot using a wooden spoon.
3. 3. Transfer the contents to a slow cooker and add stock, vinegar, oregano, thyme, bay leaves, and ground clove. Season with salt and pepper and cook on low until meat is tender, about 6 hours.
4. 4. Remove and discard thyme sprigs and bay leaves. Skim fat from the sauce and transfer 1/2 cup of gravy to a medium saucepan. Whisk the remaining 2 tablespoons of flour into the reserved gravy until no lumps remain. Add the rest of the sauce to the saucepan. Whisking frequently, bring the sauce to a rolling boil over high heat and cook until the sauce achieves a gravy-like consistency, about 4 minutes. Season to taste with salt and pepper.
5. 5. For the Gremolata: Meanwhile, combine parsley, lemon zest, and garlic in a small bowl
6. 6. Serve with polenta and garnish with the gremolata!

cross, kosher salt, flour, extravirgin olive oil, onion, carrots, celery, tomato paste, garlic, white wine, chicken, balsamic vinegar, oregano, thyme, bay leaves, ground cloves, flatleaf parsley, lemons, garlic

Taken from www.epicurious.com/recipes/member/views/slow-cooker-beef-shank-osso-buco-with-lemon-parsley-gremolata-52937371 (may not work)