This slow cooker osso buco is a classic Italian dish consisting of veal shanks, white wine, tomatoes, and diced onion, carrot, and celery. Seared veal shanks and vegetables are slowly braised in a combination of white wine and chicken broth for a satisfying and delicious meal.
Ossobuco, in Italian, translates to “bone with a hole.” It is traditionally served with gremolata, a mixture of chopped parsley and grated lemon zest and garlic. This version is made with tomatoes, and it is very easy to prepare and cook in the slow cooker.
What To Serve With Osso Buco
- Garlic Mashed Potatoes
- Creamy Risotto
- Polenta
- Cauliflower Rice or Mashed Cauliflower
- Crusty Bread or Focaccia
- Arugula Salad
- Roasted Garlic Pasta
Slow Cooker Osso Buco
Treat your family to a delicious slow cooker osso buco. Tender veal shanks are slowly braised in a savory tomato and white wine sauce. A classic Italian comfort food!
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 4 servings 1x
- Category: Veal
- Method: Slow Cooker
- Cuisine: Italian
Ingredients
Scale
Optional Gremolata
Instructions
- Put the flour in a wide dish or pie plate. Dredge the veal shanks, coating all sides. Sprinkle the veal with salt and freshly ground black pepper.
- Heat the butter and olive oil in a large skillet over medium heat. When the butter begins to foam, add the coated veal shanks. Cook, turning to brown both sides, for about 5 minutes per side. Transfer the shanks to the slow cooker insert.
- Add the white wine to the skillet to deglaze and scrape up browned bits then pour over the veal. Add the chicken broth to the slow cooker along with the tomatoes (undrained), chopped onion, carrot, celery, bay leaf, and thyme. Cover and cook on LOW for 7 to 9 hours, or on HIGH for about 3 1//2 to 4 1/2 hours, or until very tender.
- Transfer the veal to a platter; cover loosely with foil and keep warm. Pour the sauce from the slow cooker into a large saucepan or skillet. Simmer over medium heat for about 8 to 100 minutes, or until reduced to about 2 to 2 1/2 cups. Taste and add salt and pepper, as needed. Pour over the veal shanks.
- For the gremolata, if desired, combine the parsley and lemon zest; sprinkle over the veal shanks before serving.
