Slow Cooker Osso Buco Recipe

Slow Cooker Osso Buco Recipe

Photos of Slow Cooker Osso Buco Recipe

How To Make Slow Cooker Osso Buco

Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.

Preparation: 20 minutes
Cooking: 7 hours
Total: 7 hours and 20 minutes



  • 4 veal shanks, about 2 inches thick
  • Salt and pepper, to taste
  • ⅓ cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 cup dry white wine
  • 1 can (14 oz) diced tomatoes
  • 1 cup beef broth
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • Gremolata, for serving (optional)
  • Cooked risotto or creamy polenta, for serving


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

  2. 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.

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

  4. 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.

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

  6. 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.

  7. 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.

  8. 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.

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


  • Calories : 420kcal
  • Total Fat : 14g
  • Saturated Fat : 2g
  • Cholesterol : 186mg
  • Sodium : 1513mg
  • Total Carbohydrates : 49g
  • Dietary Fiber : 5g
  • Sugar : 6g
  • Protein : 24g
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