Italian Osso Bucco Slow Cooker
Tender braised veal shanks simmer for hours in a rich tomato and vegetable sauce, all made easy in your 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
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.