Slow Cooker Osso Buco Stew
2 pounds boneless veal (or beef) stew meat, cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons arrowroot powder
1 tablespoon fat (olive oil, ghee, coconut oil, etc.)
2 medium onions, diced
2 medium carrots, peeled and cut into 1/4-inch coins
6 garlic cloves, minced
4 tomatoes, cut into 1-inch dice
2 teaspoons dried thyme leaves
2 bay leaves
3/4 cup chicken broth
3/4 cup white wine (or another 3/4 cup broth)
1Place meat in a large ziplock bag. In a small bowl, mix salt, pepper, and arrowroot with a fork. Add the arrowroot to the bag and shake around the contents until the meat is evenly coated.
2 Heat a large, non-stick skillet, then add the fat. When it’s melted, add the meat and cook until it’s browned on all sides, about 5-6 minutes. You might need to do this in batches. As the meat cooks, remove it from the pan and place in the slow cooker.
3 If the pan is dry, add a little more fat, then toss in the onion, carrot, and garlic. Sauté until golden and soft, about 5-7 minutes. Add the tomatoes, thyme, and bay leaves. Stir to combine and cook until the tomatoes soften, about 3-5 minutes. Transfer to the slow cooker.
4 Add the broth and wine to the slow cooker, cover, and cook until everything is tender: 4-6 hours on high or 8-10 hours on low.
5 Discard bay leaves and ladle the osso buco stew into bowls. Top with minced parsley and lemon zest. You could also add a drizzle of extra-virgin olive oil for extra lusciousness. NOTE: If you like your stews a little thicker, like I do, you can simmer the stew uncovered in a soup pot for 10 minutes or so before serving. It also tastes amazingly good on days 2 and 3, so you might want to make it in advance of eating — and it freezes/defrosts like a champ.