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Slow Cooker Osso Buco Recipe

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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.

Ingredients

  • 4 beef or veal shanks (about 1½ to 2 inches thick)
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 cup 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
  • 1/2 cup dry white wine
  • 2 teaspoons Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Fresh parsley, chopped, for garnish
  • Optional gremolata: lemon zest, fresh parsley, and minced garlic

Instructions

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

Find it online: https://thefamilycooking.com/slow-cooker-osso-buco-recipe/