Beef Osso Bucco

• 1/2 cup all-purpose flour
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper
• 6 beef shanks (14 ounces each)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup white wine or beef broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1-1/2 cups beef broth
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 1 celery rib, sliced
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 2 bay leaves
• 3 tablespoons cornstarch
• 1/4 cup cold water
• 1/3 cup minced fresh parsley
• 1 tablespoon grated lemon zest
• 1 tablespoon grated orange zest
• 2 garlic cloves, minced
• Polenta,optional

1. In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt and pepper. Add beef, a few pieces at a time, and shake to coat.
2. In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves and remaining salt.
3. Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves.
4. Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. In a small bowl, combine the gremolata ingredients. Serve beef with gremolata and sauce. If desired serve over polenta.

allpurpose, salt, pepper, beef, butter, olive oil, white wine, tomatoes, beef broth, carrots, onion, celery, thyme, oregano, bay leaves, cornstarch, cold water, parsley, lemon zest, orange zest, garlic, polenta

Taken from www.tasteofhome.com/recipes/beef-osso-bucco/ (may not work)