Veal Osso Buco

1. If desired, season veal with salt and pepper. Place flour in a shallow dish. Dip veal in flour to coat. In a large skillet, brown veal, half at a time, in hot oil over medium-high heat, turning once. Drain off fat. Place veal in a 3-1/2 or 4-quart slow cooker. Pour undrained tomatoes and the wine over veal in cooker.

2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.

3. Using a slotted spoon, transfer meat and tomatoes to a serving dish. If desired, sprinkle with Gremolata and serve with hot cooked rice. Makes 4 to 6 servings.

Gremolata: In a small bowl, stir together 1/2 cup snipped fresh parsley, 2 teaspoons finely shredded lemon peel, and 2 cloves garlic, minced.