Slow-Cooker Beef Shank Osso Buco with Lemon-Parsley Gremolata

seriouseats.com

Diana Newhart

subheading: For the Shanks:

4 cross-cut, bone-in beef shanks (about 2 ½ pounds total)

Kosher salt and freshly ground black pepper

1 cup plus 2 tablespoons flour, divided

1 ½ 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 ¾ cup)

2 ½ tablespoons tomato paste

4 medium cloves garlic, finely chopped (about 4 teaspoons)

½ cup dry white wine

1 cup homemade or store-bought low-sodium chicken stock

1 ½ teaspoons balsamic vinegar

½ teaspoon dried oregano

4 sprigs thyme

2 bay leaves

Pinch ground cloves

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