Servings: 6 / Prep time: 7 mins / Cook time: 6 hrs (slow cooker)

osso buco in adobo

Ingredients

  • 2 1/2 lbs beef shanks
  • 1 tbsp olive oil
  • 1/4 cup flour
  • 1 tsp salt
  • 3 tbsp Mölli Acapulco marinade
  • 2 large tomatoes, quartered
  • 2 tbsp white vinegar
  • 2 boiling potatoes, quartered

Directions

  1. Mix together the flour and salt. Dust all sides of beef shanks with flour mixture.
  2. In a hot large oven proof pan heat oil. Brown shanks for 2-3 minutes each side over medium high heat. Remove and set aside.
  3. Meanwhile, place tomato quarters, Acapulco marinade and vinegar in a blender. Blend until smooth.
  4. Place beef ossobuco in slow cooker. Pour tomato mixture over meat. Set to 6 hrs on high or 8 hours on low.
  5. Remove meat from slow cooker. To remove fat from sauce, you can either place sauce in a medium glass container and refrigerate for an hour or overnight until fat congeals or use a fat separator. We prefer the former as that allows the flavors of the whole dish to develop overnight. Remove fat with a spoon.
  6. Bring 1 quart of salted water to a boil. Place quartered potatoes and cook until done, about 7 minutes.
  7. Place meat, potatoes and sauce in a saucepan or on microwave and reheat until desired temperature. Season with salt to taste. Serve osso buco with warm corn tortillas on the side. Provecho!