Slow Cooker Osso Bucco

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🍷 Slow Cooker Osso Bucco

Description

Slow Cooker Osso Bucco is an elegant, melt-in-your-mouth Italian dish featuring tender braised veal (or beef) shanks simmered slowly with vegetables, wine, and aromatic herbs. Traditionally served with risotto or mashed potatoes, this comforting yet sophisticated meal combines rich, savory depth with the freshness of a zesty gremolata topping. The slow cooker method makes this gourmet classic easy and nearly foolproof!

Ingredients

For the Osso Bucco:

  • 4 veal or beef shanks (about 1½ to 2 inches thick)

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ cup all-purpose flour (for dredging)

  • 2 tbsp olive oil

  • 2 tbsp butter

  • 1 medium onion, finely chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 4 cloves garlic, minced

  • 1 cup dry white wine (or red wine for a deeper flavor)

  • 1 cup crushed tomatoes

  • 1½ cups beef or veal stock

  • 1 tbsp tomato paste

  • 1 tsp dried thyme (or 1 tbsp fresh thyme)

  • 1 bay leaf

  • 1 tsp dried oregano

  • 1 tbsp fresh parsley, chopped (for garnish)

For the Gremolata (optional but recommended):

  • Zest of 1 lemon

  • 2 cloves garlic, minced

  • 2 tbsp fresh parsley, finely chopped

Instructions

  1. Prepare the Shanks:
    Pat shanks dry, season with salt and pepper, and dredge lightly in flour.

  2. Sear the Meat:
    Heat olive oil and butter in a skillet over medium-high heat. Sear each shank for 2–3 minutes per side until browned. Transfer to slow cooker.

  3. Sauté the Aromatics:
    In the same pan, add onion, carrots, and celery. Sauté for 3–4 minutes until softened. Add garlic and cook for 1 minute more.

  4. Deglaze the Pan:
    Pour in wine, scraping up browned bits. Let it reduce by half, then stir in tomato paste and crushed tomatoes. Pour mixture over the meat in the slow cooker.

  5. Add Seasonings:
    Add stock, thyme, bay leaf, and oregano. Stir gently.

  6. Slow Cook:
    Cover and cook on Low for 7–8 hours or High for 4–5 hours, until meat is fork-tender and falling off the bone.

  7. Make the Gremolata:
    Mix lemon zest, garlic, and parsley in a small bowl. Sprinkle over the Osso Bucco before serving.

  8. Serve:
    Spoon the rich sauce over the shanks and serve with risotto, mashed potatoes, or polenta.

Notes

  • Veal shanks are traditional, but beef shanks are a great budget-friendly substitute.

  • The bone marrow enriches the sauce—don’t skip it!

  • If you prefer a thicker sauce, remove the shanks at the end and simmer the sauce on the stovetop for 10–15 minutes to reduce.

Tips

  • Use dry white wine for a light, balanced flavor or red wine for deeper richness.

  • Don’t overcrowd the slow cooker—arrange the shanks in a single layer if possible.

  • To intensify flavor, refrigerate overnight after cooking and reheat the next day.

  • Fresh gremolata adds brightness that cuts through the richness—don’t skip it!

Servings

  • Serves: 4 people

  • Prep Time: 20 minutes

  • Cook Time: 8 hours

  • Total Time: ~8 hours 20 minutes

Nutritional Information (per serving)

  • Calories: 510

  • Protein: 42g

  • Fat: 28g

  • Saturated Fat: 10g

  • Carbohydrates: 15g

  • Fiber: 3g

  • Sugar: 6g

  • Sodium: 620mg
    (Values may vary depending on meat and ingredients used.)

Health Benefits

  • Rich in protein – excellent for muscle maintenance and recovery.

  • Bone marrow – provides collagen, healthy fats, and minerals.

  • Vegetable base – adds fiber and vitamins A & C.

  • Slow cooking – enhances nutrient retention and flavor development.

Q&A Section

Q1: Can I use chicken instead of veal or beef shanks?
A1: Yes, though the flavor will be lighter. Use bone-in chicken thighs and reduce the cook time to 5–6 hours on low.

Q2: What wine works best for Osso Bucco?
A2: A dry white wine like Sauvignon Blanc or Pinot Grigio is classic. For deeper flavor, try a red like Chianti or Cabernet Sauvignon.

Q3: Can I make this ahead of time?
A3: Absolutely! Osso Bucco tastes even better the next day after the flavors meld. Reheat gently before serving.

Q4: What can I serve it with?
A4: Traditionally served with Risotto alla Milanese, but mashed potatoes, polenta, or even crusty bread work beautifully.

Q5: Can I freeze Osso Bucco?
A5: Yes! Cool completely, store in airtight containers, and freeze for up to 3 months. Reheat gently to avoid overcooking the meat.

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