Slow Cooker Osso Buco Recipe

Season the veal shanks generously with salt and pepper. Dredge them in flour, shaking off the excess.

Heat the olive oil in a large skillet over medium-high heat. Brown the veal shanks on all sides until golden brown, about 4-5 minutes per side. Transfer the shanks to the slow cooker.

In the same skillet, add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.

Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2 minutes, then pour the mixture over the veal shanks in the slow cooker.

Add the diced tomatoes, beef broth, fresh thyme, fresh rosemary, and bay leaf to the slow cooker. Season with salt and pepper to taste.

Cover the slow cooker and cook on low for 6-7 hours, or until the veal is tender and easily pulls away from the bone.

Once cooked, remove the veal shanks from the slow cooker and set aside. Skim off any excess fat from the cooking liquid and discard the bay leaf and herb sprigs.

Optional step: If desired, make a gremolata by combining minced garlic, lemon zest, and fresh parsley. Serve spoonfuls of the gremolata over each veal shank.

Serve the Slow Cooker Osso Buco over cooked risotto or creamy polenta, spooning the rich cooking liquid over the top.