- Season the Osso Bucco meat with salt and pepper.
- To a large pan, add oil and sear meat on high heat for a couple of minutes each side.
- Remove meat from pan and put into your slow cooker.
- Finely chop onion, carrot, celery, and garlic and saute on medium heat until browned. Add salt and pepper to taste.
- Add wine to deglaze pan, then cook for a few minutes until wine is reduced by half. Add tomato paste and stir. Pour all of the wine reduction into the slow cooker, over the meat.
- Add the bay leaf, thyme and enough stock to cover meat most of the way, but meat does not have to be submerged.
- Put onto low heat for 6-8hours, or high heat for 4 hours, until the meat is falling off the bone.
- Remove the meat and continue simmering the liquid in a pot, uncovered, for about 15 minutes, until it has reduced into a sauce.
- For the gremolata, mince the garlic and parsley. Then mix them together along with the lemon zest.
- Serve Osso Bucco with the reduced sauce and gremolata sprinkled on top of the meat.
Note: This dish works well served with cauliflower mash, potato mash or steamed greens on the side.