Slow Cooker Osso Buco
This Slow Cooker Osso Buco is a simple, elegant traditional Italian recipe made with veal shanks braised in white wine, tomato, and herbs until it falls apart. Classically made on the stovetop and simmered for hours, we make our version stress-free thanks to the slow cooker. It's a comforting Italian dinner that's great to make in advance to impress your family and friends.
Equipment
- slow cooker (6 quart) 6 quart
- large skillet or sautee pan
- Food processor optional
Ingredients
- 4 veal shanks about 1½ inches thick (3½ to 3¾ pounds total)
- kosher salt
- freshly ground black pepper
- ¼ cup all-purpose flour
- 3-4 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1½ cups canned crushed or Italian plum tomatoes
- 1 cup dry white wine
- 1½ cups beef stock or broth
- 2-3 fresh thyme sprigs or ½ teaspoon dried thyme
- 2 bay leaves
For the Breadcrumb Gremolata
- ⅓ cup panko breadcrumbs
- 1-2 teaspoons extra virgin olive oil
- 3 tablespoons finely chopped flat-leaf parsley
- Zest of 1 lemon
- ½ small garlic clove finely minced (about ¼ teaspoon)
- Kosher salt and freshly ground black pepper to taste
Instructions
- Bring the veal to room temperature 30–45 minutes before cooking. Pat dry with paper towels so it browns evenly.
- Season the shanks with salt and pepper. Lightly dredge in flour, shaking off excess.
- Heat 3-4 tablespoons olive oil and 2 tablespoons butter (about ¼ cup total) in a large skillet over medium-high heat. Brown the veal shanks on both sides, 3–4 minutes per side, until golden. Work in batches if needed to avoid crowding. Transfer to the slow cooker.
- For an easier prep, pulse the onion, carrot, celery, and garlic together in a food processor until finely chopped. Add the mixture to the same skillet. Season with 1 teaspoon kosher salt and cook for 6–8 minutes, stirring often, until softened and lightly golden. Stir in the tomato paste and cook 1 minute more.
- Pour in the white wine, scraping up the browned bits from the pan. Simmer for 2–3 minutes, then stir in the tomatoes. Pour everything into the slow cooker over the veal.
- Add the beef stock, thyme, and bay leaves. Cover and cook on low for 7–8 hours, until the meat is tender and beginning to fall off the bone.
- Taste the sauce about two-thirds of the way through and again at the end, adding more salt as needed. Remove bay leaves. If the sauce is thin, transfer it to a saucepan and simmer 5–10 minutes to thicken slightly.
For the Breadcrumb Gremolata
- Heat 1–2 teaspoons olive oil in a small skillet over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden and crisp, about 3–4 minutes. Transfer to a bowl to cool slightly. Stir in parsley, lemon zest, and garlic clove. Season with a pinch of salt and pepper and toss to combine.
- Spoon the sauce over each veal shank and top with breadcrumb gremolata. Serve with mashed potatoes, risotto, or creamy polenta.
Notes
Storage:
You can store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
Freezing is a good option as well. Crockpot osso bucco can be frozen for up to 2 months in an airtight container. Thaw in the fridge overnight before reheating.
This is a great dish to make in advance since it reheats beautifully. Cool to room temperature, then refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of broth or water to loosen the sauce if needed.
Nutrition
Serving: 1servingCalories: 505kcalCarbohydrates: 25gProtein: 49gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 185mgSodium: 664mgPotassium: 1433mgFiber: 4gSugar: 9gVitamin A: 3133IUVitamin C: 14mgCalcium: 126mgIron: 4mg
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