Slow Cooker Osso Buco
Tender veal shanks are slowly braised in a savory tomato and white wine sauce for an easy take on classic Italian comfort food.
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
Tip: If you don’t have a gravy separator, skim the fat from the surface with a spoon before reducing the cooking liquid.
Tip: Slow cookers vary in how much liquid they produce. Reduce the sauce just until it tastes rich and balanced; it doesn’t have to reach an exact amount.
Nutrition
Calories: 519kcalCarbohydrates: 12gProtein: 67gFat: 45gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 9mgSodium: 282mgPotassium: 169mgFiber: 1gSugar: 6gVitamin A: 2684IUVitamin C: 4mgCalcium: 26mgIron: 0.3mg
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.
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