Crock Pot Osso Buco
Indulge in the rich, slow-cooked flavors of Crock Pot Osso Buco, a comforting Italian classic made easy with the convenience of your slow cooker. Tender veal shanks are seared to golden perfection, then braised in a robust medley of aromatic vegetables, garlic, dry white wine, and tomatoes, creating a savory sauce infused with fresh thyme and a subtle hint of lemon zest. This recipe is a true set-it-and-forget-it delight, with just 20 minutes of prep time leading to a tender, fall-off-the-bone masterpiece after eight hours of slow cooking. Sprinkled with a bright gremolata of fresh parsley and lemon zest, this dish is as elegant as it is effortless. Serve over creamy polenta, mashed potatoes, or risotto for an unforgettable meal that's sure to impress. Perfect for both weeknight dinners and special occasions, Crock Pot Osso Buco brings Italian comfort food straight to your table.
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Recipe Information
Ingredients
- 4 pieces veal shanks
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 2 large carrots
- 2 celery stalks
- 1 large onion
- 4 garlic cloves
- 2 tablespoons tomato paste
- 1 14.5-ounce can diced tomatoes
- 0.75 cups dry white wine
- 1 cups chicken broth
- 1 bay leaf
- 4 sprigs fresh thyme
- 2 tablespoons fresh parsley
- 1 teaspoons lemon zest
Instructions
Pat the veal shanks dry with a paper towel and season them with salt and black pepper.
Dredge the veal shanks in flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Sear the veal shanks on both sides until golden brown, about 4-5 minutes per side. Transfer the shanks to the crock pot.
Peel and chop the carrots, celery, and onion into small pieces. Mince the garlic cloves.
In the same skillet, add the chopped carrots, celery, onion, and garlic. Sauté for 3-4 minutes until the vegetables are slightly softened.
Stir in the tomato paste and cook for another 1-2 minutes, ensuring it is evenly mixed with the vegetables.
Add the diced tomatoes, white wine, and chicken broth to the skillet. Stir to combine and bring the mixture to a simmer.
Pour the simmering sauce and vegetables over the veal shanks in the crock pot.
Add the bay leaf and thyme sprigs to the crock pot.
Cover and cook on low heat for 8 hours, or until the veal shanks are tender and the meat is nearly falling off the bone.
Before serving, discard the bay leaf and thyme sprigs.
Mix the chopped parsley and lemon zest to make a gremolata. Sprinkle over the osso buco for a fresh, vibrant garnish.
Serve the osso buco hot, ideally with creamy polenta, mashed potatoes, or risotto for a complete meal.
Nutrition Facts
Calories |
3328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.1 g | 183% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1386 mg | 462% | |
| Sodium | 3738 mg | 163% | |
| Total Carbohydrate | 120.0 g | 44% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 36.0 g | ||
| Protein | 367.4 g | 735% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 7197 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
