Easy Beef Osso Buco

Ingredients

• 1  bay leaf 
• 3 pounds cross-cut beef shanks bone-in
• 1 cup beef stock unsalted
• 0.8 teaspoon pepper black
• 1 tablespoon canola oil divided
• 0.8 cup carrots chopped
• 0.8 cup celery chopped
• 2 teaspoons cornstarch 
• 0.3 ounce porcini mushrooms dried chopped
• 0.5 cup cooking wine dry red
• 6 tablespoons flat-leaf parsley fresh chopped
• 1 tablespoon garlic minced
• 8  garlic cloves crushed
• 1.8 teaspoons kosher salt divided
• 1 tablespoon lemon rind grated
• 2 cups onion sliced
• 8  plum tomatoes 
• 2 tablespoons tomato paste 

Equipment

• frying pan
• broiler
• slow cooker

Directions

1. Preheat broiler.
2. Sprinkle 1/2 teaspoon salt over beef.
3. Heat a large skillet over medium-high heat.
4. Add 1 1/2 teaspoons oil; swirl to coat.
5. Add beef; cook 4 minutes on each side or until browned.
6. Add beef to a 6-quart electric slow cooker coated with cooking spray.
7. Add 1 1/2 teaspoons oil to skillet; swirl.
8. Add onion, celery, carrot, tomato paste, and garlic; saut 4 minutes.
9. Add stock and mushrooms. Bring to a boil; cook 1 minute, scraping pan to loosen browned bits.
10. Add stock mixture, wine, cornstarch, pepper, and bay leaf to slow cooker.
11. Place tomatoes on a jelly-roll pan. Broil 8 minutes or until blackened.
12. Place tomatoes on beef, pressing lightly to crush.
13. Cover and cook on LOW 8 hours or until beef is tender.
14. Remove beef from cooker.
15. Remove meat from bones; discard bones. Stir meat and 1 1/4 teaspoons salt into cooker. Discard the bay leaf.
16. Combine parsley, rind, and garlic.
17. Sprinkle on top.