Slow Cooker Osso Buco
Indulge in the rich, slow-simmered flavors of this Slow Cooker Osso Buco, a classic Italian dish brought to life with ease. Tender veal shanks are seared to golden perfection, then braised in a luscious sauce of crushed tomatoes, aromatic vegetables, white wine, and fresh herbs for hours until fall-off-the-bone tender. This comforting, hands-off recipe is perfect for busy days and makes a show-stopping centerpiece for dinner parties. Served over creamy risotto, buttery polenta, or paired with crusty bread, each bite delivers a savory taste of Italy. Garnish with a sprinkle of fresh parsley and zesty lemon for a vibrant finish. With minimal prep and the magic of a slow cooker, this elegant meal is as effortless as it is delicious. Perfect for cozy nights or special celebrations!
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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
- 1 large Onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 4 cloves Garlic cloves, minced
- 28 ounces Canned crushed tomatoes
- 1 cup Beef broth
- 0.5 cups Dry white wine
- 1 leaf Bay leaf
- 4 sprigs Fresh thyme sprigs
- 2 tablespoons Fresh parsley, chopped (optional)
- 1 teaspoon Lemon zest (optional)
Instructions
Pat the veal shanks dry with paper towels and season them with salt and black pepper on both sides.
Dredge each veal shank in the flour, shaking off the excess.
Heat olive oil in a large skillet over medium-high heat. Sear the veal shanks on both sides until golden brown, about 2-3 minutes per side, then transfer to the slow cooker.
In the same skillet, add the diced onion, carrots, and celery. Sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Pour in the beef broth and white wine to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
Add the crushed tomatoes, bay leaf, and thyme sprigs to the skillet. Stir well and simmer for 5 minutes.
Pour the vegetable and tomato mixture over the veal shanks in the slow cooker.
Cover the slow cooker with a lid and cook on low for 6-7 hours, or until the veal shanks are tender and the meat is falling off the bone.
Before serving, remove the bay leaf and thyme sprigs. Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Garnish with freshly chopped parsley and a sprinkle of lemon zest, if desired. Serve hot with risotto, polenta, or crusty bread.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 4862 mg | 211% | |
| Total Carbohydrate | 133.4 g | 49% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 49.1 g | ||
| Protein | 173.0 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 5869 mg | 125% | |
*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.
