Slow Cooker Osso Buco | Blue Flame Kitchen

Ingredients

• ​2 cups dry white wine
• 3 tbsp extra-virgin olive oil
• 1 tsp freshly ground pepper
• 1/2 tsp salt
• 4 meaty veal shanks, 2 inch thick (about 5 lb/2.5 kg)
• 1/2 tsp freshly ground pepper
• 2 tbsp extra-virgin olive oil
• 2 cups chopped onions
• 1 1/2 cups chopped cored fennel bulb
• 5 cloves garlic, finely chopped
• 3/4 cup chopped Roma tomatoes
• 1 tbsp marjoram, crumbled
• 2 strips orange peel (3x3/4 inch each)
• 2 bay leaves
• 2 cups Valpolicella or other dry red wine
• 2 cups no-salt-added beef broth
• Herb Gremolata