Slow Cooker Easy Osso Buco
2 -16 oz cans rinsed and drained whole potatoes ( or use small white potatoes and boil for 12 minutes, drain)
1 cup sliced fresh carrots or canned
1 cup mushrooms canned or fresh ( you can also substitute peas if you don't like mushrooms)
1/2 cup dry red wine
3 very large tomato chopped
2 tablespoons lemon juice fresh or bottled
1 1/2 tablespoons fresh chopped parsley
1/4 teaspoon oregano
1 teaspoon fresh minced garlic
1/2 teaspoon garlic powder
1 1/4 cup chicken stock
1/4 cup cornstarch
1 package dry mushroom soup mix or onion soup mix
4 lamb shanks or veal shanks
salt and pepper to taste or 1/4 teaspoon each
dash of cayenne pepper
First I like to sear the meat in a large fry pan.
Place the shanks in a fry pan with some extra virgin olive oil and garlic whole cloves cleaned.
Fry until browned on both sides.
In a 5 quart (or larger) slow cooker, mix together the potatoes, mushrooms, carrots, chopped tomatoes, lemon juice, parsley, minced garlic, garlic powder, spices and herbs, salt and pepper.
Place lamb or veal shanks on top of vegetables, sprinkle with soup mix, and add 1 cup broth. Cover and cook 7 to 9 hours on low setting. Remove lamb or veal shanks to a serving platter and cover to keep warm.
With slow cooker still on low setting, stir red wine into sauce and vegetable mixture.
In a small bowl, combine remaining 1/4 cup broth and cornstarch. Stir into sauce and vegetable mixture until thickened. Pour over lamb or veal shanks and serve immediately.