Paleo Slow Cooker Osso Bucco

Paleo Slow Cooker Osso Bucco is a good solid family dinner. This recipe is a work in progress. I think I will be changing it up as I make further attempts. I do not make it into gravy, but you could make gravy when it's all done by putting cassava flour or almond flour into the  broth after it's finished cooking. I am good with just broth, but if you feel like being traditional that would be the way to go.

Starting in the Slow Cooker

Ingredients:
About 1 pound grass fed beef shank
3/4 cup bone broth (or substitute regular broth)
2-3 large carrots
1-2 celery stalks
1 pint cherry tomatoes or 1 1/2 teaspoons tomato paste (if you use the cherry tomatoes the skins can be a bit tough)
1-2 Tablespoons olive oil
1 medium onion
1 teaspoon garlic powder
1/4 cup cooking wine
2 Tablespoons Bragg's apple cider vinegar
4 oregano leaves (or 1 teaspoon dried oregano)
1 teaspoon thyme
pinch of cloves
1/2 teaspoon salt (plus salting meat)

And the Leftovers

Salt the meat and sear it in the olive oil*. Put the broth and vinegar in slow cooker, add seared meat. As soon as you remove the meat from the pan add the cooking wine and continue cooking as you scrap all the good bits from the bottom of the pan. (That's called deglazing the pan and is well worth the effort, plus the pan will be easy to clean.).  Pour all those good bits over the top of the meat then add all the seasoning. Chop and add vegetables. Since I do not tolerate onion very well, I peel and cut an onion and cut it in half (then remove it at the end). Cook on high for two hours and then on low for 6 hours. (If you have to be away and don't have a programmable cooker I would suggest low for 10 hours).

*To sear I prefer a cast iron or stainless steel pain. Heat olive oil to medium/medium high heat (if the oil smokes start over). Be careful not to use too much oil, it won't sear nicely.
Do NOT try to flip the meat until it moves when you shake the pan. If the meat is sticking, it's not ready. I like to wait until the meat has some color variation.

If you want to make gravy, when all is said and done take the meat and vegetables out of the pot. Pour the broth into a pot and bring to a boil. Whisk in a couple tablespoons almond or cassava flour and then simmer until it thickens.