Beef Osso Buco

• 1.25 tsp Kosher Salt, Divided
• 3 lbs cross-cut, bone-in, Beef Shanks
• 1 tbsp Canola Oil, Divided
• Cooking Spray
• 2 Cups sliced Onions
• 3/4 Cup chopped Celery
• 3/4 Cup chopped Carrots
• 2 tbsp Tomato Paste
• 8 Garlic Cloves, crushed
• 1 cup unsalted Beef Stock
• 1/4 ounce dried Porcini Mushrooms, chopped
• 1/2 cup Dry Red Wine
• 2 tsp Cornstarch
• 3/4 tsp Black Pepper
• 1 Bay Leaf
• 8 plum tomatoes
• 6 tbsp chopped fresh flat leaf parsley
• 1 tbsp grated lemon rind
• 1 tbsp minced garlic

1. Preheat Broiler
2. Sprinkle Beef with 1/2 tsp Kosher Salt
3. Heat large skillet over medium heat, Add oil and swirl to coat pan. Add Beef and cook for about 4 minutes on each side until browned.
4. Add beef to a 6 quart slow cooker, coat cooker with Cooking Spray
5. Add onion, celery, carrots, garlic, tomato paste to skillet and saute for 4 minutes, Add stock and mushrooms. Bring to a boil and cook 1 minute, scraping pan to loosen browned bits. 
6. Add stock mixture, wine, cornstarch, black pepper and bay leaf to slow cooker.
7. Place tomatoes in baking dish and broil for 8 minutes or until blackened\
8. Place tomatoes on beef, pressing lightly to crush.
9. Cover and cook on LOW for 8 Hours
10. Remove meat and discard bones, return to slow cooker and add remainder of salt and discard bay leaf
11. Combine parsley, rind and garlic and sprinkle on top before serving.

Makes 8 1 Cup Servings