Slow Cooker Beef Osso Buco

Step 1: Preheat broiler.

Step 2: Sprinkle 1/2 teaspoon salt over the beef. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add beef; cook 4 minutes on each side or until browned. Add beef to a 6 quart slow-cooker coated with cooking spray.

Step 3: Add 1 1/2 teaspoons oil to the skillet; swirl to coat. Add onion, celery, carrot, tomato paste, and garlic; saute 4 minutes. Add beef stock and mushrooms. Bring to a boil and cook 1 minute, scraping pan to loosen browned bits.

Step 4: Add stock mixture, wine, cornstarch, pepper, and bay leaf to the slow cooker.

Step 5: Place tomatoes on a jelly roll pan. Broil 8 minutes or until blackened. Place tomatoes on beef, pressing lightly to crush. Cover and cook on low for 8 hours or until the beef is tender.

Step 6: Remove the beef from the slow cooker. Remove the meat from the bones (save for those that like marrow). Stir the meat and 1 1/4 teaspoons salt into the slow-cooker. Discard the bay leaf.

Step 7: Combine the parsley, rind, and garlic. Sprinkle on top when you serve.