Do you want to know one of the best feelings? Forgetting that you put something yummy in the crockpot, going about your business, then walking in the door being greeted by deliciousness!!! That’s definitely happened to me before.
Because we’re all stuck at home for the time being, we’re not going to be “surprised” by this dish, since we’ll likely be smelling it and drooling all day. But what we will be surprised at is how easy and simple this dish is to make in the slow cooker. And how amazingly delicious it is!
Osso Buco is such a stunner of a dish. With its rich gravy, falling off the bone meatiness, and topping of zesty, garlicky, gremolata. It’s tough to beat this one!
What is Osso Buco?
- Osso Buco is slow cooked beef or veal shanks that are simmered in tomato sauce. You can also use beef shanks in this recipe.
How to Make Osso Buco
There are two keys to this recipe – browning the meat before it goes in the crockpot, and reducing the sauce before serving.
Be sure to get a nice brown on your veal shanks before they go into the slow cooker. To make things easy, you can brown up your shanks the night before you plan on serving them. Then, that morning, place them in the your slow cooker along with the other ingredients. Turn the heat to low and cook for 6-8 hours.
All you need to do when you get home is fix some creamy polenta, mashed potatoes, noodles or rice, reduce your sauce, and prepare a quick gremolata of parsley, lemon zest, and garlic. Trust me, you don’t want to skip the gremolata. A sprinkle of this zesty, garlicky herb mixture adds the perfect touch of brightness at the end.
How Long to Slow Cook Osso Buco?
- Cook Osso Buco in the slow cooker on LOW for 6-8 hours, or HIGH for 3-4 hours.
Tips for Making Slow Cooker Osso Buco:
- For a thicker sauce, mix together 1 tablespoon cornstarch with 3 tablespoons water. Add that to your reduced sauce mixture and heat until sauce is thickened to your liking.
- You can also prepare this dish using beef shanks rather than veal.
Osso Buco Wine Pairings:
- I paired this Osso Bucco with a delicious Syrah.
- This would also pair wonderfully with a rich Italian wine such as a Chianti Classico, Barbaresco or Barolo.
If you loved this Slow Cooker Osso Buco recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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Slow Cooker Osso Buco Recipe
Slow Cooker Osso Buco
- 1/2 cup all-purpose flour
- 4 1 1/2 – 2 inch thick veal shanks (about 2-1/2 lb.)
- Salt and pepper (to taste)
- 2 Tablespoons unsalted butter
- 1 cup dry vermouth ( or white wine)
- 1 14.5 ounce can diced tomatoes
- 3/4 cup bone broth (or chicken stock)
- 1 red onion (chopped)
- 1 carrot (peeled and diced)
- 1 stalk celery (diced)
- 5 sprigs thyme
- 3 Tablespoons parsley (chopped)
- 1 Tablespoon lemon zest
- 1 clove garlic (minced or grated)
- Put the flour in a wide, shallow dish. Season the veal 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.
- Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of the skillet into the slow cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. Cover and cook on low heat for 6 to 8 hours—the meat will be very tender and almost falling off the bone.
- Transfer the shanks to a platter and cover with foil to keep warm. Strain 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 veal shanks topped with the sauce and the gremolata.