Slow Cooker Osso Buco is the ultimate comfort food with a touch of elegance. This classic Italian dish features tender, slow-braised veal shanks simmered in a rich tomato-based sauce infused with wine, garlic, and fresh herbs. It’s a show-stopping meal that’s surprisingly easy to make, thanks to the magic of the slow cooker.
Why You’ll Love This Recipe?
- The slow cooker does all the work, leaving you with melt-in-your-mouth veal.
- Packed with robust, savory flavors that develop beautifully over time.
- Perfect for a special dinner or an easy make-ahead meal.
Ingredients
Here’s what you’ll need:
- Veal shanks (or beef shanks as an alternative)
- All-purpose flour for dredging
- Olive oil for browning
- Onion, carrots, and celery, diced
- Garlic, minced
- Tomato paste and canned diced tomatoes
- Dry white wine
- Beef or chicken broth
- Fresh thyme, rosemary, and a bay leaf
- Lemon zest, parsley, and garlic (for gremolata, optional)
The full list of ingredients with measurements is provided below.
Directions
Step 1: Prepare the Veal Shanks
Season the veal shanks with salt and pepper. Lightly dredge them in flour, shaking off any excess.
Step 2: Sear the Shanks
Heat olive oil in a skillet over medium-high heat. Sear the veal shanks on all sides until golden brown. This locks in flavor and adds richness to the dish.
Step 3: Sauté the Vegetables
In the same skillet, sauté the onions, carrots, and celery until softened, about 5 minutes. Add the garlic and tomato paste, cooking for 1–2 minutes until fragrant.
Step 4: Combine Ingredients in the Slow Cooker
Transfer the seared shanks and sautéed vegetables to the slow cooker. Add the canned tomatoes, wine, broth, thyme, rosemary, and bay leaf. Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the meat is tender and falls off the bone.
Step 5: Prepare the Gremolata (Optional)
For a fresh finishing touch, mix lemon zest, chopped parsley, and minced garlic in a small bowl.
Step 6: Serve
Serve the osso buco over creamy polenta, mashed potatoes, or risotto. Spoon the sauce generously over the top and sprinkle with gremolata if using.
Expert Tips and Tricks
- Choose the right cut: Veal shanks are traditional, but beef shanks work well too.
- Don’t skip the searing: Browning the shanks adds depth of flavor to the dish.
- Deglaze the pan: Use the wine to scrape up any browned bits from the skillet before adding it to the slow cooker.
Recipe Variations and Possible Substitutions
- Use red wine instead of white for a deeper, richer flavor.
- Add mushrooms or pearl onions for extra texture and flavor.
- Substitute chicken thighs for a lighter, quicker-cooking option.
Serving and Pairing Suggestions
Osso buco pairs wonderfully with creamy polenta, risotto Milanese, or crusty bread to soak up the sauce. For drinks, a bold red wine like Barolo or Chianti complements the dish perfectly.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors often deepen after a day or two, making leftovers even better.
FAQs
Q1: Can I use a Dutch oven instead of a slow cooker?
Absolutely! Simmer the osso buco on low heat in a Dutch oven for 2–3 hours until tender.
Q2: What if I don’t have veal shanks?
Beef shanks are a great alternative, offering a similar flavor and texture.
Q3: Can I make this dish ahead of time?
Yes! Osso buco reheats beautifully and can be made a day ahead for even better flavor.
Q4: What is gremolata, and is it necessary?
Gremolata is a mixture of lemon zest, garlic, and parsley that adds a bright, fresh finish to the dish. While optional, it’s highly recommended!
Conclusion
Slow Cooker Osso Buco is a luxurious dish that’s surprisingly simple to make. With its tender meat, rich sauce, and comforting flavors, it’s the perfect recipe to elevate any meal. Try it for a special occasion or a cozy family dinner—you’ll savor every bite!
Print
Slow Cooker Osso Buco
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (slow cooker)
- Total Time: 6 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Gluten Free
Description
Slow Cooker Osso Buco is a luxurious, fall-off-the-bone dish featuring tender veal shanks braised in a rich, flavorful tomato and white wine sauce. This Italian classic, made easy in a slow cooker, is perfect for impressing guests or enjoying a cozy family dinner.
Ingredients
For the Osso Buco:
- 4 veal shanks (about 1 1/2 inches thick)
- 1/2 cup all-purpose flour (for dredging)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 can (14 oz) diced tomatoes
- 1 cup beef or chicken broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper, to taste
For the Gremolata (Optional):
- 1/4 cup fresh parsley, finely chopped
- Zest of 1 lemon
- 1 garlic clove, minced
Instructions
- Prepare the Veal Shanks:
- Pat the veal shanks dry with paper towels. Season with salt and pepper, then dredge in flour, shaking off any excess.
- Sear the Shanks:
- Heat olive oil and butter in a large skillet over medium-high heat. Sear the veal shanks on all sides until golden brown. Transfer to the slow cooker.
- Sauté the Vegetables:
- In the same skillet, add the onions, carrots, and celery. Sauté for 5–7 minutes until softened. Add the garlic and cook for another minute.
- Deglaze the Pan:
- Pour the white wine into the skillet, scraping up any browned bits. Let it simmer for 3–5 minutes to reduce slightly.
- Combine in the Slow Cooker:
- Transfer the vegetable mixture to the slow cooker. Add the diced tomatoes, broth, tomato paste, thyme, rosemary, and bay leaf. Stir to combine.
- Cook:
- Cover and cook on low for 6–8 hours or on high for 4–5 hours, until the veal shanks are tender and the meat easily pulls away from the bone.
- Prepare the Gremolata (Optional):
- Mix parsley, lemon zest, and garlic in a small bowl.
- Serve:
- Serve the osso buco hot, topped with gremolata if desired, over a bed of risotto, polenta, or mashed potatoes.
Notes
- Substitute veal shanks with beef shanks if needed.
- Use red wine instead of white for a deeper flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 veal shank with sauce
- Calories: 520
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 48g
- Cholesterol: 140mg