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
Units
Scale
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