Servings:4
这个原本可以开发的食谱有两个技巧：在牛肉柄进入慢炖锅之前褐色并减少酱汁（如果您有一个）slow-cooker with a stovetop-safe insert, you don’t even have to dirty another pan). The result is an osso buco you’d be hard-pressed to distinguish from thelabor-intensive classic(trust us). Serve it with saffron-scentedRisotto alla Milanese, like they do in Italy.
将葡萄酒加到煎锅中。从煎锅的底部刮擦所有褐色碎片，然后将煎锅的内容物倒入慢炖锅中。加入西红柿及其果汁，鸡汤，洋葱，胡萝卜，芹菜和百里香。盖上低火煮6至8个小时 - 肉将非常嫩，几乎从骨头上掉下来。
将小腿转移到盘子上，并用箔纸盖住以保持温暖。将酱汁从慢炖锅中倒入大煎锅中。用中火煮至约2杯10至15分钟。调味，用盐和胡椒粉调味。
Meanwhile, in a small bowl, combine the parsley, lemon zest, and garlic to make a gremolata. Serve the veal shanks topped with the sauce and the gremolata.
使整餐成为经典：与Risotto alla Milanese（帕玛森和藏红花的意大利调味饭）。
This was one dimensional and meh. Don’t know for sure if that’s because of the recipe or because it was made in a slow cooker but it was low on flavor; did not create a delicious smell in my kitchen, and was simply not special. My advice is to look for a slow ROASTED recipe and pass this one by. Not worth it for this very special cut of meat.
The first time I tried this recipe, I cooked for 8 hours. It was good flavour but not melt in your mouth meat. I thought it was overcooked so the second time I did it for six hours. It was essentially the same. The third time I used thicker pieces of meat and cooked for 4 hours but the meat felt/tasted overcooked and tough. So I am wondering if I am totally missing the point and actually have to cook it LONGER to make the meat more tender. I am new to the slow cooker game so still learning! Any suggestions for how I make melt in your mouth meat? Thank you!
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