Osso Buco

Ingredients

• 14.5 ounce canned tomatoes diced canned recommended: Muir Glen
• 2 cups carrots frozen sliced
• 1 cup celery diced 2 ribs
• 1.5 cups chicken stock see 
• 0.5 cup flour all-purpose
• 2 teaspoons penzey's southwest seasoning italian recommended: McCormick
• 3 tablespoons olive oil 
• 1 cup pearl onions frozen
• 4 servings salt and pepper black freshly ground
• 2 cups turnips chopped
• 4  center cut veal shanks dry rinsed
• 0.5 cup white wine 

Equipment

• bowl
• frying pan
• slow cooker
• kitchen twine

Directions

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