Why I’ll Love This Recipe

I let the slow cooker do most of the work.
I enjoy incredibly tender meat that falls off the bone.
I use simple ingredients that create rich, deep flavors.
I can prepare it ahead for an easy family dinner.
I love serving it over mashed potatoes, risotto, or creamy polenta.
I find the leftovers taste even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 beef or veal shanks (about 1½ to 2 inches thick)
Salt
Black pepper
All-purpose flour (for dredging)
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 tablespoon tomato paste
1 (14-ounce) can diced tomatoes
1 cup beef broth
½ cup dry white wine
2 teaspoons Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
Fresh parsley, chopped

Optional Gremolata

Lemon zest
Fresh parsley
Garlic, minced

Directions

I season the beef or veal shanks generously with salt and pepper, then lightly coat them with flour.
I heat the olive oil in a large skillet and brown the shanks on all sides.
I transfer the browned shanks to the slow cooker.
I sauté the onion, carrots, celery, and garlic until softened.
I stir in the tomato paste and cook for about a minute.
I add the diced tomatoes, beef broth, white wine, Worcestershire sauce, thyme, oregano, and bay leaves, then stir everything together.
I pour the sauce over the meat in the slow cooker.
I cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until the meat is fork-tender.
I remove the bay leaves before serving.
I sprinkle the osso buco with the optional gremolata for a fresh, bright finish.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 8 hours (Low) or 4–5 hours (High)
Total Time: About 8 hours 20 minutes (using the Low setting)

Variations

I substitute lamb shanks for a richer variation.
I use crushed tomatoes instead of diced tomatoes for a smoother sauce.
I add sliced mushrooms for extra earthy flavor.
I include rosemary for a more aromatic dish.
I replace the white wine with additional beef broth if I prefer to cook without wine.
I serve it over buttered noodles instead of mashed potatoes or polenta for a comforting twist.

Storage/Reheating

I store leftover osso buco in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze it with the sauce for up to 3 months. I thaw frozen portions overnight in the refrigerator before reheating. I gently warm the osso buco on the stovetop over low heat or in the microwave until it is heated through, adding a splash of beef broth if the sauce has thickened too much.

FAQs

Can I skip browning the meat?

I can, but I prefer browning it first because it adds much deeper flavor and a richer color to the finished dish.

What cut of meat works best?

I like using beef or veal shanks because the marrow bone and connective tissue become incredibly tender during slow cooking.

Can I make this recipe without wine?

Yes. I simply replace the wine with an equal amount of beef broth.

What should I serve with slow cooker osso buco?

I enjoy serving it with creamy mashed potatoes, risotto, polenta, buttered noodles, or crusty bread to soak up the delicious sauce.

Can I freeze leftovers?

Yes. I freeze cooled portions in airtight containers for up to 3 months, and they reheat beautifully.

Conclusion

I love making this Slow Cooker Osso Buco because it transforms simple ingredients into a rich, comforting meal with minimal effort. The slow cooking process creates tender, flavorful meat and a deeply savory sauce that pairs perfectly with a variety of side dishes. Whether I prepare it for a cozy family dinner or a special occasion, this recipe always delivers impressive results with every bite.

Slow Cooker Osso Buco Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Slow Cooker Osso Buco features tender beef or veal shanks slowly braised in a rich tomato, wine, and herb sauce until they are fall-off-the-bone tender. It’s an elegant yet easy comfort food meal that’s perfect served over mashed potatoes, risotto, or creamy polenta.

Author: Laura
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Yield: 4 servings
Category: Main Course
Method: Slow Cooker
Cuisine: Italian
Diet: Halal

Instructions

Season the beef or veal shanks generously with salt and black pepper, then lightly dredge them in flour.
Heat the olive oil in a large skillet and brown the shanks on all sides.
Transfer the browned shanks to the slow cooker.
In the same skillet, sauté the onion, carrots, celery, and garlic until softened.
Stir in the tomato paste and cook for 1 minute.
Add the diced tomatoes, beef broth, white wine, Worcestershire sauce, thyme, oregano, and bay leaves, then stir to combine.
Pour the sauce over the shanks in the slow cooker.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until the meat is fork-tender.
Remove the bay leaves before serving.
Garnish with chopped parsley or the optional gremolata and serve immediately.

Notes

Browning the shanks before slow cooking adds deeper flavor and color.
Substitute lamb shanks for a richer variation.
Replace the white wine with additional beef broth if preferred.
Add sliced mushrooms or rosemary for extra flavor.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if needed.

Nutrition

Serving Size: 1 shank with sauce
Calories: 520 kcal
Sugar: 7 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 9 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 3 g
Protein: 46 g
Cholesterol: 135 mg