Slow-Cooker Mediterranean Osso Buco

Season the veal shanks generously all over with salt and pepper. In a large, heavy fry pan over medium-high heat, warm the olive oil. Working in batches to avoid crowding, add the shanks and sear, turning once, until golden brown on both sides, 8 to 10 minutes. Using tongs, transfer the shanks to a plate.

Pour off most of the fat in the pan and return the pan to medium-high heat. Add the onion, carrot and celery and cook, stirring often, until lightly golden, about 6 minutes. Add the garlic and bay leaves and cook, stirring, for about 1 minute longer. Pour in the wine and stock and stir to dislodge any browned bits from the pan bottom.

Transfer the contents of the pan to a slow cooker and stir in the tomatoes. Place the veal shanks and any accumulated juices on top. Cover and cook on low for 6 hours. The veal should be very tender.

Transfer the veal to a plate and keep warm. Remove and discard the bay leaves, then transfer the contents of the slow cooker to a saucepan. Let stand for a few minutes, then use a large spoon to skim the fat from the surface. Place over medium-high heat, bring to a rapid simmer and cook until slightly reduced and thickened, about 5 minutes.

Meanwhile, bring a large pot three-fourths full of salted water to a boil, add the orzo, stir well and cook until al dente, according to the package directions.

While the orzo cooks, in a small bowl, whisk together the mustard, shallot, vinegar, 1/4 tsp. salt and a few grinds of pepper, then whisk in the olive oil until combined.

Drain the orzo and transfer to a large bowl. Stir in the mint, two-thirds of the pomegranate seeds and enough vinaigrette to coat the orzo lightly.

Divide the orzo among individual plates and arrange the veal shanks on top. Garnish with the remaining pomegranate seeds, top with some of the cooking liquid and serve. Pass the remaining vinaigrette at the table. Serves 6.

Adapted from Williams Sonoma Everyday Slow Cooking (Weldon Owen 2018)