As February comes to close, this is really when the winter weather starts to get at its harshest. Temperatures drop lower than before, and there’s a constant rhythm of snowfall every day until we get to March.
This weather is when you indulge in something comforting that warms you up. We want you to take a moment for yourself to warm up, get cozy, pour yourself a good glass of red wine and cook something slow and rewarding, like this delicious ossobuco over mashed potatoes.
Here is what you need:
- 1 teaspoon olive oil
- 4 pieces veal shank, each about 1 1/4 inches thick (about 2 pounds total)
- 1 teaspoon kosher salt
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1/3 cup chopped carrots
- 2 garlic cloves, chopped
- 1 tablespoon tomato paste
- 1 1/4 cups canned crushed tomatoes
- 3/4 cup beef broth
- Fresh ground black pepper
- 3 sprigs fresh thyme
- 1 large sprig fresh rosemary
- Chopped fresh parsley, for topping
Instructions:
- Heat oil in a medium nonstick skillet over medium high heat. Season veal shanks with salt then sear all four sides until browned but not cooked through. Add to the insert of your slow cooker.
- Then add the onion, celery, carrots, garlic, tomato paste, crushed tomatoes, beef broth, black pepper, thyme, and rosemary. Stir to mix a bit.
- Cover and cook on high for 4 hours or low for 8 hours. Discard sprigs of thyme and rosemary. Sprinkle fresh parsley on top prior to serving, if desired.
This indulgent, delicious ossobuco goes perfectly over a bed of fluffy mashed potatoes, paired with a bold, full bodied red wine. This is certain to get the cold out of your bones and give you a cause to really slow down and enjoy something special.
If you make your version of this ossobuco and want to share with us on social media please tag us on Instagram @stokesstores and use the hashtag #StokesMoments.
Enjoy!