Osso Buco with Gremolata

Ingredients

• 2 cups baby carrots 
• 1 teaspoon pepper black freshly ground
• 1 cup celery chopped
• 0.3 cup flour all-purpose
• 0.3 cup flat-leaf parsley fresh finely chopped
• 2  garlic cloves minced
• 3  garlic cloves minced
• 1 teaspoon lemon rind fresh grated
• 14 ounce less-sodium beef broth fat-free canned
• 0.3 cup marsala wine 
• 2 tablespoons olive oil divided
• 1 cup onion chopped
• 0.5 teaspoon salt divided
• 32 ounce veal shanks 

Equipment

• bowl
• frying pan
• dutch oven
• slow cooker

Directions

1. Sprinkle veal shanks evenly with 1/4 teaspoon salt and pepper; dredge in flour, shaking off excess.
2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat.
3. Add veal shanks, and cook 5 minutes on each side or until browned.
4. Remove veal from pan.
5. Heat remaining 1 tablespoon oil in pan over medium-high heat.
6. Add carrots, onion, celery, and 3 garlic cloves; saut 6 minutes.
7. Add remaining 1/4 teaspoon salt, Marsala, and broth; bring to a boil. Return veal to pan. Reduce heat, cover, and simmer 1 hour. Uncover and simmer 30 minutes.
8. While veal is simmering, combine parsley, lemon rind, and 2 garlic cloves.
9. Place 1 veal shank in each of 4 shallow bowls; spoon about 3/4 cup sauce over each serving, and sprinkle each with 1 tablespoon gremolata.
10. Place browned shanks in a 5-quart electric slow cooker; top with sauted vegetables.
11. Add remaining 1/4 teaspoon salt, Marsala, and broth. Cover with lid; cook on HIGH 1 hour. Reduce heat to LOW; cook 5 hours.
12. Serve with gremolata.
13. Osso Buco (AW-soh BOO-koh), or braised veal shanks, is the ultimate in rustic Italian cooking.