Osso Buco

• 4 center cut veal shanks, rinsed, and patted dry
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 3 tablespoons olive oil
• 2 cups chopped turnips
• 1 cup diced celery (2 ribs)
• 2 cups frozen sliced carrots
• 1 cup frozen pearl onions
• 1 (14.5-ounce) can diced tomatoes (recommended: Muir Glen)
• 1 1/2 cups chicken stock
• 1/2 cup white wine
• 2 teaspoons Italian seasoning (recommended: McCormick)

1. Use kitchen twine to tie the veal shanks around the circumference and season with salt and pepper.
2. Dredge them in the flour and shake of any excess.
3. Heat a large saute pan with the 3 tablespoons of olive oil over high heat.
4. Add the floured shanks and brown on both sides, about 4 minutes per side.
5. Remove to plate.
6. Combine turnips, celery, carrots, pearl onions, and tomatoes in the bottom of a preheated 5-quart slow cooker.
7. Place veal shanks on top of vegetables.
8. In a small bowl, stir together the chicken stock, red wine, and Italian seasoning.
9. Pour into the slow cooker over veal shanks.
10. Cover and cook on LOW setting for 8 to 10 hours.
11. Strain and remove the fat from the cooking liquid.
12. Serve as a sauce on the side.

center, salt, allpurpose, olive oil, turnips, celery, carrots, frozen pearl onions, tomatoes, chicken stock, white wine, italian seasoning

Taken from www.foodnetwork.com/recipes/sandra-lee/osso-buco-recipe.html (may not work)