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Slow Cooker Osso Buco

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  • Author: Emily

Description

A hearty Italian classic where veal or beef shanks are slow-cooked with vegetables and wine, resulting in tender meat and a flavorful sauce.

Ingredients

Units Scale

For the Osso Buco:

  • 4 veal or beef shanks (about 1.2 kg)
  • 1/4 cup all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup dry white wine (optional)
  • 1 can (400g) diced tomatoes
  • 1 cup beef or chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme or 2 sprigs fresh thyme
  • 1 bay leaf

For the Gremolata (Optional):

  • 1/4 cup fresh parsley, finely chopped
  • Zest of 1 lemon
  • 1 clove garlic, minced

Instructions

  1. Prepare the Shanks:
    1. Pat the veal or beef shanks dry with paper towels.
    2. Season the flour with salt and pepper, then dredge each shank in the flour, shaking off any excess.
  2. Sear the Shanks:
    1. In a large skillet over medium-high heat, heat the olive oil.
    2. Sear the shanks for about 3-4 minutes on each side until browned.
    3. Transfer the browned shanks to the slow cooker.
  3. Sauté the Vegetables:
    1. In the same skillet, add the diced onion, carrots, and celery.
    2. Sauté for about 5 minutes until softened.
    3. Add the minced garlic and cook for an additional minute.
  4. Deglaze the Pan:
    1. Pour in the white wine (if using) to deglaze the pan, scraping up any browned bits from the bottom.
    2. Let it simmer for 2-3 minutes to reduce slightly.
  5. Transfer to Slow Cooker:
    1. Pour the vegetable and wine mixture over the shanks in the slow cooker.
    2. Add the diced tomatoes, broth, tomato paste, thyme, and bay leaf.
    3. Stir gently to combine.
  6. Cook:
    1. Cover the slow cooker and cook on low for 6-8 hours or until the meat is tender and falling off the bone.
  7. Prepare the Gremolata (Optional):
    1. In a small bowl, combine the chopped parsley, lemon zest, and minced garlic.
    2. Mix well and set aside.
  8. Serve:
    1. Remove the bay leaf and thyme sprigs from the slow cooker.
    2. Serve the osso buco hot, topped with a sprinkle of gremolata if desired.
    3. Pair with risotto, mashed potatoes, or crusty bread to soak up the delicious sauce.

Notes

  • For a thicker sauce, remove the shanks after cooking and set the slow cooker to high. Let the sauce simmer uncovered for about 15 minutes to reduce.
  • The gremolata adds a fresh, zesty flavor that complements the rich meat and sauce.

Nutrition

  • Serving Size: 1 shank with sauce
  • Calories: 450
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 6g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g

Find it online: https://www.recipecoo.com/slow-cooker-osso-buco/