Osso Bucco for the Crockpot
Elevate your slow-cooking game with this rich and comforting Osso Bucco for the Crockpot, a delicious low-effort meal that tastes like it’s straight out of an Italian kitchen. Tender veal shanks are braised to perfection in a savory combination of white wine, beef stock, and tomatoes, absorbing the deep, aromatic flavors of thyme and a hint of garlic. Searing the veal adds a caramelized depth, while the slow cooker gently coaxes the meat to fall-off-the-bone tenderness over seven hours. Finished with a vibrant garnish of lemon zest and fresh parsley, this hearty classic is perfect for cozy dinners or impressing guests. Pair with creamy risotto, mashed potatoes, or crusty bread to soak up every bite of the luscious sauce.
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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 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 0.5 cups dry white wine
- 14 ounces canned diced tomatoes
- 1 cups beef stock
- 4 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 1 teaspoons lemon zest
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the veal shanks under cold water and pat them dry with paper towels.
Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
Heat the olive oil and butter in a large skillet over medium-high heat.
Sear the veal shanks in the skillet for 2-3 minutes per side until they are golden brown. Transfer them to the crockpot.
In the same skillet, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Add the minced garlic to the skillet and cook for 1 more minute until fragrant.
Deglaze the skillet by pouring in the white wine, scraping the bottom of the pan to release any browned bits. Let it simmer for 2 minutes.
Add the diced tomatoes and beef stock to the skillet, stir to combine, and bring to a simmer.
Pour the skillet mixture over the veal shanks in the crockpot. Add the thyme sprigs and bay leaf.
Set the crockpot to low and cook for 7 hours, or until the veal is tender and the meat is falling off the bone.
Discard the thyme sprigs and bay leaf once cooking is complete.
Before serving, garnish the Osso Bucco with lemon zest and fresh parsley for a burst of freshness.
Nutrition Facts
Calories |
2137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 4391 mg | 191% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 25.8 g | ||
| Protein | 166.0 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3972 mg | 85% | |
*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.
