Slow Cooker - Osso Buco

ingredients

It is an Osso Buco a bit different, as I have put sliced potatoes in the dish. It is usually served with rice or mashed potatoes, but being away most of the day and coming home late it was nice to be able to eat right away.

4 veal shank pieces (make 4-5 cuts around the edge of each piece to prevent the meat from rising)
6 potatoes thinly sliced
1 leek sliced
¼ celery in dices
1 chopped onion
2 cloves of garlic finely chopped
1 can chopped tomatoes
2 stems of rosemary finely chopped
1 bay leaf
flour
salt
pepper
2½ Dl white or red wine
ca. 2 Dl bouillon (beef or vegetable)
Olive oil or butter for frying

Saute the onions and add the vegetables and fry a couple of minutes and put it in the cooker. Dredge the veal shanks in flour with added salt and pepper, fry on borh sides till brown and put them on top of the vegetables in the cooker.
Pour wine, bouillon and tomatoes in the skillet and let boil and then pour it in the cooker. The meat should be almost covered. Add the spices. Cook 10 hours at LOW. Just before serving raise the heat to HIGH and thicken the sauce with 1-2 tbsp Maizena stirred up in cold water. Let it cook 2-3 minutes and it is finished.

with potatoes

Danish