Servings: 8 / Prep time: 10 mins / Cook time: 8 hrs 10 mins / Ready in: 8 hrs 20 mins
Ingredients
- 1 teaspoon kosher salt
- 3 lbs cross-cut bone-in beef shanks
- 2 tbsp olive oil
- 1/2 onion, sliced
- 3 carrots, sliced
- 4 garlic cloves, crushed
- 1 cup water
- 1/2 cup dry red wine
- 1 bay leaf
- 1 jar Mölli Morelos Cooking sauce
Directions
- Sprinkle salt over beef. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil; swirl to coat.
- Add beef; cook for 3 minutes on each side or until browned. Add beef to slow cooker. Add remaining olive oil to skillet; add onion, carrot and garlic; saute for 4 minutes. Add water; bring to a boil; cook for 1 minutes, scraping pan to loosen brown bits. Add onion mixture, wine and bay leaf to slow cooker.
- Add Molli Morelos sauce; cover and cook on low for 8 hours. Discard bay leaf. Serve beef osso buco with a side of mashed potatoes. Provecho!