Easy Beef Osso Buco

1 3/4 teaspoons kosher salt, divided

3 pounds cross-cut bone-in beef shanks

1 tablespoon canola oil, divided

Cooking spray

2 cups sliced onion

3/4 cup chopped celery

3/4 cup chopped carrot

2 tablespoons 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 teaspoons cornstarch

3/4 teaspoon black pepper

1 bay leaf

8 plum tomatoes

6 tablespoons chopped fresh flat-leaf parsley

1 tablespoon grated lemon rind

1 tablespoon minced garlic



1. Preheat broiler.



2. Sprinkle 1/2 teaspoon salt over 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 electric slow cooker coated with cooking spray. Add 1 1/2 teaspoons oil to skillet; swirl. Add onion, celery, carrot, tomato paste, and garlic; sauté 4 minutes. Add stock and mushrooms. Bring to a boil; cook 1 minute, scraping pan to loosen browned bits. Add stock mixture, wine, cornstarch, pepper, and bay leaf to slow cooker.



3. Place tomatoes on a jelly-roll pan. Broil 8 minutes or until blackened. Place tomatoes on beef, pressing lightly to crush.



4. Cover and cook on LOW 8 hours or until beef is tender. Remove beef from cooker. Remove meat from bones; discard bones. Stir meat and 1 1/4 teaspoons salt into cooker. Discard the bay leaf.



5. Combine parsley, rind, and garlic. Sprinkle on top.