Osso Bucco is a classic dish from Milan, featuring veal shanks braised until they are fall-apart tender. This slow cooker version delivers all the rich, deep flavor of the traditional method with much less hands-on time.
After browning the meat and making a quick sauce on the stovetop, the slow cooker takes over for the rest of the day. You will have a house that smells wonderful and a comforting dinner that is ready to serve.
Why will you love Italian Osso Bucco Slow Cooker?
Browning the meat first creates a deep, savory crust through the Maillard reaction, adding a foundational layer of flavor to the entire dish.
Deglazing the pan with wine lifts all the browned bits from the skillet, ensuring none of that concentrated flavor is left behind and incorporating it into the sauce.
Slow cooking on low heat for many hours gently breaks down the tough connective tissues in the veal shanks, resulting in exceptionally tender meat and a rich, fully developed sauce.
Italian Osso Bucco Slow Cooker Ingredients
• Veal Shanks: Look for cross-cut shanks that are about 1.5 to 2 inches thick. The bone in the center contains the marrow, which melts into the sauce and adds richness.
• Dry White Wine: A crisp wine like a Sauvignon Blanc or Pinot Grigio is ideal. If you prefer to cook without alcohol, you can substitute an equal amount of chicken or beef broth with a tablespoon of white wine vinegar.
• Tomatoes: A can of diced tomatoes works well. For a smoother sauce, you can use crushed tomatoes instead.
• Fresh Thyme: Fresh sprigs add a subtle, earthy aroma. If you only have dried thyme, use about 1/2 teaspoon instead.
• Gremolata: This fresh garnish is not optional. Its bright, zesty flavor cuts through the richness of the braised meat and is essential to the classic Osso Bucco experience.
Exact quantities are in the recipe card below.
How to Make Italian Osso Bucco Slow Cooker
Step 1: Prepare and Brown the Veal
Start by seasoning the veal shanks with salt and pepper, then lightly coat them in flour. Melt butter in a large skillet and brown the shanks on both sides until a deep, golden crust forms. Transfer the browned meat to the insert of your slow cooker.
Step 2: Build the Sauce
In the same skillet, pour in the white wine to deglaze, scraping up any flavorful bits from the bottom. Add the chopped onion, carrot, and celery, and cook until they soften. Stir in the diced tomatoes, beef broth, and thyme sprigs to complete the sauce base.
Step 3: Slow Cook to Tenderness
Pour the sauce mixture over the veal shanks in the slow cooker. Cover and set it to cook on low for 7 to 8 hours. The long, slow braise will make the meat very tender and allow the flavors to meld together.
Step 4: Make the Gremolata and Serve
Just before serving, prepare the gremolata by combining the fresh parsley, lemon zest, and minced garlic in a small bowl. Serve each veal shank with a generous amount of sauce, and top with a sprinkle of the bright, fresh gremolata.
How to Store and Freeze Italian Osso Bucco Slow Cooker
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until warmed through.
Expert Tips for Italian Osso Bucco Slow Cooker
The veal is done when it is very tender and easily pulls from the bone. For food safety, a whole cut of veal is considered cooked at an internal temperature of 145°F (63°C) with a 3-minute rest, but this braising recipe requires much longer cooking to achieve the desired tenderness.
For the best flavor, choose veal shanks that are cut thick, about 1.5 to 2 inches. This helps them hold their shape during the long cooking time.
The gremolata is a key part of this dish. Its bright, fresh flavor cuts through the richness of the meat and sauce, so try not to skip it.
If you prefer to cook without alcohol, you can substitute the white wine with an equal amount of beef broth plus one tablespoon of white wine vinegar.
What to Serve with Italian Osso Bucco Slow Cooker?
Osso Bucco is traditionally served over creamy polenta or saffron risotto, which are perfect for soaking up the rich sauce.
Italian Osso Bucco Slow Cooker Recipe FAQs
Can I use beef shanks instead of veal?
Yes, beef shanks are a great substitute and will also become very tender. The flavor will be more robust. The cooking time remains the same.
Can I cook this on high in the slow cooker?
You can, but the results are better on low. If you’re short on time, you can cook it on high for 4 to 5 hours. However, cooking low and slow produces more tender meat.
What is gremolata and do I have to use it?
Gremolata is a traditional Italian garnish made of parsley, lemon zest, and garlic. Its fresh, zesty flavor balances the richness of the braised meat. While you can skip it, it is highly recommended for the authentic Osso Bucco experience.
Italian Osso Bucco Slow Cooker
Ingredients
- 4 veal shanks 1.5 to 2 inches thick, about 3 lbs / 1.4 kg total
- 1/2 cup all-purpose flour 60g
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 Tbsp unsalted butter 28g
- 1 cup dry white wine such as Sauvignon Blanc, 240ml
- 1 medium yellow onion chopped
- 1 medium carrot peeled and chopped
- 1 celery stalk chopped
- 1 can diced tomatoes undrained, 14.5 oz / 411g
- 3/4 cup beef or chicken broth 180ml
- 3 sprigs fresh thyme
- 1/4 cup chopped fresh flat-leaf parsley
- 1 Tbsp grated lemon zest
- 1 large garlic clove minced
Instructions
- Pat the veal shanks dry with paper towels. In a shallow dish, combine the flour, salt, and pepper. Dredge each veal shank in the flour mixture, shaking off any excess.
- In a large skillet over medium-high heat, melt the butter. Add the veal shanks in a single layer (work in batches if needed) and brown for 4-5 minutes per side, until a deep golden crust forms. Transfer the browned shanks to the slow cooker.
- Reduce the heat to medium. Pour the white wine into the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for a minute.
- Add the chopped onion, carrot, and celery to the skillet. Cook, stirring occasionally, for about 5 minutes, until the vegetables have softened.
- Stir in the undrained diced tomatoes, beef broth, and fresh thyme sprigs. Bring the sauce to a gentle simmer.
- Pour the entire contents of the skillet over the veal shanks in the slow cooker. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the meat is very tender.
- Just before serving, make the gremolata. In a small bowl, combine the chopped parsley, lemon zest, and minced garlic. Mix well.
- Carefully remove the veal shanks from the slow cooker and place them on serving plates. Spoon the sauce over the meat and sprinkle with the fresh gremolata before serving.
Notes
