Veal Osso Bucco

There are few things in life better than a big hunk of veal on the bone. It isn't cheap, but it's well worth the price. This is a simple version of an amazing classic dish. You can substitute the veal for beef as long as you have a shank on the bone.

For the more adventurous eaters out there, make sure that you have some tiny spoons ready for the marrow. The marrow is great as a spread on toast also, which could make a great appetizer or amuse bouche.

Veal Osso Bucco

4 Veal shanks (~3-inches thick)

1 Cup chicken broth

1 Cup dry red wine

1 Cup water

4 Tablespoons flour

2 Tablespoons olive oil

2 Tablespoons chopped fresh parsley

2 Cloves of minced garlic

4 Whole anchovy fillets

1/2 Teaspoon Salt

1/2 Teaspoon Pepper
The zest from 1 lemon

Mix the flour, salt, and pepper in a shallow dish. Cover all sides of the shanks in the seasoned flour. Heat 2 tablespoons of oil in a medium pan over medium high heat and brown the shanks, adding more oil as needed.

Place the veal in the crock pot after browning. Deglaze the pan with the red wine and chicken broth.

Add the wine and broth mixture to the crock pot. Add the remaining ingredients, cover and cook on low for 7 to 8 hours.

After the veal has finished cooking place the shanks on a serving plate, they will be very tender so be careful when removing them from the crock pot. If the remaining sauce is too thin for your taste, reduce it in a small pot until it reaches the desired consistency. Season the sauce to taste and pour over the shanks.