Description
Hearty slow cooker osso buco promises a delectable Italian classic that melts in your mouth with rich, tender braised veal. Savory herbs and slow-simmered vegetables create a comforting meal that connects you directly to traditional Milanese cuisine.
Ingredients
Scale
Meat:
- 4 veal shanks (about 1.5 inches thick)
Flour and Oils:
- 0.5 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Vegetables and Aromatics:
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
Liquids:
- 1 cup dry white wine
- 1 can (14 ounces) diced tomatoes
- 1 cup beef or chicken broth
Herbs and Seasonings:
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt, to taste
- Black pepper, to taste
Gremolata (Optional):
- 0.25 cup fresh parsley, finely chopped
- Zest of 1 lemon
- 1 garlic clove, minced
Instructions
- Prepare the veal shanks by gently patting them dry with clean kitchen towels, then generously season with salt and freshly ground black pepper. Carefully dust each shank with a light coating of flour, ensuring excess is thoroughly shaken off.
- Create a rich flavor base by heating olive oil and butter in a heavy-bottomed skillet over medium-high temperature. Carefully sear each veal shank, rotating to achieve a deep golden-brown crust on all surfaces. Gently transfer the browned shanks into the slow cooker.
- Utilize the same skillet to sauté aromatic vegetables. Add chopped onions, diced carrots, and sliced celery, cooking until they become soft and translucent. Introduce minced garlic and allow it to release its fragrant oils for an additional minute.
- Enhance the dish’s complexity by deglazing the pan with white wine. Scrape the caramelized bits from the skillet’s bottom, creating a flavorful fond. Allow the liquid to simmer and reduce slightly, concentrating the flavors.
- Transfer the vegetable mixture into the slow cooker, combining it with diced tomatoes, rich broth, concentrated tomato paste, and a blend of fresh thyme, rosemary, and a bay leaf. Gently stir to ensure all ingredients are well distributed.
- Set the slow cooker to low heat and allow the osso buco to simmer for 6-8 hours, or alternatively use high heat for 4-5 hours. The meat should become incredibly tender, effortlessly separating from the bone.
- While the dish is cooking, prepare an optional bright gremolata by finely chopping fresh parsley, zesting a lemon, and mincing garlic. Mix these ingredients to create a vibrant, aromatic garnish.
- Once fully cooked, carefully plate the osso buco over a creamy bed of risotto, polenta, or smooth mashed potatoes. Sprinkle the optional gremolata on top for an additional layer of fresh flavor and visual appeal.
Notes
- Choose bone-in veal shanks with plenty of marrow for rich, deep flavor and optimal tenderness.
- Dredging meat in flour creates a beautiful golden crust and helps thicken the sauce during slow cooking.
- Searing the meat before slow cooking develops complex caramelized flavors and locks in moisture.
- For gluten-free option, replace wheat flour with cornstarch or almond flour to maintain similar texture and coating.
- Prep Time: 15 minutes
- Cook Time: 7 hours (on Low) or 4 hours (on High)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg