There are two tricks to this recipe: browning the Grass Fed Beef shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you’d be hard-pressed to distinguish from the labor-intensive classic (trust us).
Put the flour in a wide, shallow dish. Season the beef shanks all over with salt and pepper and dredge in the flour; shake off the excess flour.
Heat a 12-inch skillet over medium heat. Add the butter, and when it foams, add the shanks to the skillet. Cook until golden, turning once, about 10 minutes. Transfer the shanks to a slow cooker.
Transfer the shanks to a platter and cover with foil to keep warm. Pour the sauce from the slow cooker into a large skillet. Simmer over medium heat until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper.
Meanwhile, in a small bowl, combine the parsley, lemon zest, and garlic to make a gremolata. Serve the Grass Fed Beef shanks topped with the sauce and the gremolata.
Taken from http://www.canadafreepress.com/index.php/print-friendly/34258