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Osso buco—meaning “bone with a hole”—is a traditional Italian dish made from veal shanks braised until fork-tender. This slow cooker version keeps things simple without sacrificing flavor. The meat is browned for depth, then simmered all day in a mix of wine, tomatoes, broth, and aromatics for a rich, rustic sauce.
It’s an ideal make-ahead dish for entertaining or cozy weekends. Just set it and forget it, then finish the sauce on the stove before serving. Traditionally topped with gremolata and served over risotto or mashed potatoes, this is Italian comfort food at its finest.
What You’ll Like About This Dish
Authentic flavor. Classic osso buco taste, simplified for the slow cooker.
Hands-off cooking. After searing, it simmers low and slow with minimal attention.
Impressive but easy. Perfect for dinner guests or a hearty family meal.
Ingredient Notes
- Veal shanks: Meaty and bone-in, they deliver deep flavor and traditional presentation.
- Flour: Light dredging adds body and helps the sauce thicken slightly.
- Olive oil and butter: Used for browning and flavor—don’t skip the sear!
- White wine: Adds brightness and complexity—use dry, not sweet.
- Chicken broth: Balances the acidity of the tomatoes and supports the braising.
- Diced tomatoes: Use undrained for moisture and rich tomato flavor.
- Onion, carrot, celery: A classic soffritto base for depth and sweetness.
- Bay leaf and thyme: Fragrant herbs that complement the veal and sauce.
- Gremolata (optional): A fresh parsley, lemon zest, and garlic mixture added at the end.
Steps to Make Slow Cooker Osso Buco
- Dredge the veal shanks in flour and season with salt and pepper.
- Brown the shanks on both sides in butter and olive oil; transfer to slow cooker.
- Deglaze the skillet with white wine and pour over the meat.
- Add broth, tomatoes, onion, carrot, celery, bay leaf, and thyme to the slow cooker.
- Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3½ to 4½ hours, until tender.
- Remove the shanks and keep warm. Simmer the sauce in a skillet until reduced to 2 to 2½ cups.
- Pour the sauce over the meat and garnish with gremolata, if using.
Tips for Best Results
- Use a large skillet to brown the shanks well—don’t skip this step for flavor.
- Deglaze with wine to lift all those savory browned bits into the sauce.
- Simmering the sauce after slow cooking concentrates the flavor and texture.
- Make gremolata just before serving for a burst of fresh flavor.
Recipe Variations
- Beef or pork shanks. If veal is unavailable, beef or pork shanks make fine substitutes.
- No wine. Use additional chicken broth with a splash of lemon juice or white grape juice.
- Tomato-free. For a white-style osso buco, omit tomatoes and add more broth with garlic and herbs.
- Herb swap. Use rosemary or Italian seasoning in place of thyme.
- Add mushrooms. Sauté mushrooms with the aromatics for earthy depth.
Serving Suggestions
- Serve over creamy garlic mashed potatoes or risotto alla Milanese.
- Pair with polenta or crusty focaccia to soak up the sauce.
- Add gremolata for a bright, fresh finish.
- Include a green salad or sautéed greens on the side.
- Use leftovers in shredded meat sandwiches or over pasta.
How to Store and Reheat
Refrigerate: Store cooled leftovers in a covered container for up to 3 days.
Freeze: Freeze meat and sauce in portions for up to 3 months. Thaw overnight before reheating.
Reheat: Warm gently in a saucepan over medium-low heat. Add a splash of broth if the sauce has thickened too much.
Slow Cooker Osso Buco
Ingredients
- ½ cup all-purpose flour
- 2 ½ to 3 ½ pounds veal shanks
- Kosher salt and freshly ground black pepper
- 1 tbsp butter
- 1 tbsp olive oil
- ½ cup dry white wine
- 1 cup chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 cup chopped onion
- 1 large carrot, chopped
- 1 rib celery, chopped
- 1 bay leaf
- 1 tsp dried leaf thyme
Optional Gremolata
- 2 to 3 tbsp chopped fresh parsley
- 1 medium clove garlic, minced
- finely grated zest of 1 lemon
Recommended Equipment
Instructions
- Put the flour in a wide dish or pie plate. Sprinkle the veal shanks with salt and freshly ground black pepper and dredge them in the flour, coating all sides.1/2 cup all-purpose flour | 2 1/2 to 3 1/2 pounds veal shanks | Kosher 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 well on both sides, for about 5 minutes per side. Transfer the shanks to the slow cooker insert.1 tbsp butter | 1 tbsp olive oil
- Add the white wine to the skillet to deglaze, scraping up the browned bits, then pour it over the veal. Add the chicken broth, undrained tomatoes, chopped onion, carrot, celery, bay leaf, and thyme to the slow cooker. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours, until very tender.1/2 cup dry white wine | 1 cup chicken broth | 1 (14.5-ounce) can diced tomatoes | 1 cup chopped onion | 1 large carrot | 1 rib celery | 1 bay leaf | 1 tsp dried leaf thyme
- Transfer the veal shanks to a plate and set aside. Pour the cooking liquid from the slow cooker into a gravy separator and let it stand until the fat rises to the top. Return the veal shanks to the slow cooker and set it to Warm.
- Pour the defatted cooking liquid into a large saucepan and place it over medium heat. Simmer for 8 to 10 minutes, or until the sauce is slightly reduced and the flavors are concentrated. Taste and season with salt and pepper, as needed, then spoon the sauce over the veal shanks.
- For the gremolata, if using, combine the parsley, garlic, and lemon zest; sprinkle over the veal shanks before serving.2 to 3 tbsp chopped fresh parsley | 1 medium clove garlic | finely grated zest of 1 lemon
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
