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–+ servings

Easy Osso Buco

Maria Emmerich
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 12
Calories

Ingredients
  

  • 3 1-pound cross-cut veal shanks
  • 2 teaspoons Redmond Real salt
  • 1½ teaspoons fresh ground black pepper
  • 1 small onion cut into ½-inch pieces
  • 2 cups Primal Kitchen Tomato Basil Marinara or Roasted Garlic Marinara
  • 2 cups chicken bone broth
  • ½ cup apple cider vinegar

Instructions
 

  • Season the shanks with the salt and pepper. Place the onion pieces in a 4-quart slow cooker. Place the tied shanks on top of the onions. Add the Primal Kitchen Marinara, broth, and vinegar. Make sure that the liquid is three-quarters up the sides of the shanks. If needed, add more broth.
  • Cover and cook on low until the meat is fork-tender, about 6 hours. Gently remove the shanks and place them on a serving platter. Pour the liquid from the pot over the shanks and serve.
  • Store extras in an airtight container in the fridge for up to 6 days. To reheat, place a shank into a cast iron skillet with a cup of leftover sauce. Place in a 350 degree F oven for 5-10 minutes or until heated through.