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Slow Cooker Beef Shank Osso Buco With Lemon-Parsley Gremolata

kept bymlehet
recipe bySerious Eats

For the Shanks:
4 cross-cut, bone-in beef shanks (about 2 1/2 pounds total)
Kosher salt and freshly ground black pepper
1 cup plus 2 tablespoons flour, divided
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, diced (about 1 cup)
2 carrots, peeled and diced (about 1 cup)
1 stalk celery, diced (about 3/4 cup)
2 1/2 tablespoons tomato paste
4 medium cloves garlic, finely chopped (about 4 teaspoons)
1/2 cup dry white wine
1 cup homemade or store-bought low-sodium chicken stock
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon dried oregano
4 sprigs thyme
2 bay leaves
Pinch ground cloves
For the Gremolata:
1/2 cup flat-leaf parsley, finely chopped
1 tablespoon grated zest from 1 or 2 lemons
2 medium cloves garlic, minced (about 2 teaspoons)



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