Slow-Cooker Mediterranean Osso Buco | Williams Sonoma

Name: Slow-Cooker Mediterranean Osso Buco | Williams Sonoma
Total time: 420 min
Ingredients: 3 lb. (1.5 kg) veal shanks, cut crosswise into pieces about 1&#8202;1/2 inches (4 cm) wide; Kosher salt and freshly ground pepper; 2 Tbs. olive oil; 1 yellow onion, finely chopped; 1 large carrot, peeled and finely chopped; 2 celery stalks, finely chopped; 4 garlic cloves, finely chopped; 3 bay leaves; 1/2 cup (4 fl. oz./125 ml) dry white wine; 1/2 cup (4 fl. oz./125 ml) chicken stock; 1 can (15 oz./425 g) diced tomatoes, drained; 1 lb. (500 g) orzo; 1 tsp. Dijon mustard; 1 small shallot, minced; 3 Tbs. red wine vinegar; 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil; 1 1/2 Tbs. finely chopped fresh mint; Seeds of 1 pomegranate (optional)

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Slow-Cooker Mediterranean Osso Buco A specialty of northern Italy, osso buco—braised bone-in, cross-cut veal shanks—is traditionally finished with gremolata (a

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Ingredients

3 lb. (1.5 kg) veal shanks, cut crosswise into pieces about 1&#8202;1/2 inches (4 cm) wide
Kosher salt and freshly ground pepper
2 Tbs. olive oil
1 yellow onion, finely chopped
1 large carrot, peeled and finely chopped
2 celery stalks, finely chopped
4 garlic cloves, finely chopped
3 bay leaves
1/2 cup (4 fl. oz./125 ml) dry white wine
1/2 cup (4 fl. oz./125 ml) chicken stock
1 can (15 oz./425 g) diced tomatoes, drained
1 lb. (500 g) orzo
1 tsp. Dijon mustard
1 small shallot, minced
3 Tbs. red wine vinegar
1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
1 1/2 Tbs. finely chopped fresh mint
Seeds of 1 pomegranate (optional)