Best 6 Slow Cooker Osso Bucco Recipes

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Indulge in the delectable flavors of Osso Bucco, a classic Italian dish that showcases tender, fall-off-the-bone meat braised in a rich and flavorful sauce. This slow-cooked delicacy is prepared with juicy veal shanks, browned to perfection and simmered in a savory broth infused with aromatic vegetables, herbs, and a touch of white wine. The result is a mouthwatering dish that promises to tantalize your taste buds with its complex flavors and melt-in-your-mouth texture. Treat yourself to an authentic Italian culinary experience with this exceptional slow-cooker Osso Bucco recipe. Discover variations of this dish, including a modern twist with a tangy gremolata topping, a hearty and comforting version featuring polenta, and a delightful adaptation using lamb shanks for a unique taste sensation. Embark on a culinary journey and savor the diverse flavors of Osso Bucco, all conveniently prepared in your slow cooker.

Let's cook with our recipes!

SLOW COOKER OSSO BUCO RECIPE



Slow Cooker Osso Buco Recipe image

This tasty slow cooker osso buco is an incredibly tasty dish that gets better the longer you cook it.

Provided by Gus

Categories     Dinner

Time 8h45m

Number Of Ingredients 16

1 kg (2.2 lb) beef shanks
½ cup plain flour
½ tsp salt
¼ tsp pepper
2 Tbsp oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 Tbsp garlic, crushed
½ cup red wine
1 tsp sugar
1 tsp thyme
800 g (1.8 lb) diced tomatoes
2 Tbsp tomato paste
1 bay leaf
½ cup beef stock

Steps:

  • In a bowl, add the flour and mix with the salt and pepper.
  • Coat each slice of the beef shank in the flour.
  • In a frying pan over medium heat, add the oil.
  • Cook the beef in batches. Cook until each side is browned (Roughly 3-5 minutes).
  • In a slow cooker, add the onion, carrot, celery, garlic, red wine, sugar, thyme, diced tomatoes, tomato paste, bay leaf, and beef stock. Mix until combined.
  • Lastly, add the beef shanks so that they're covered with the sauce.
  • Cook on low for 8 hours or until the meat is tender.
  • Season to taste.
  • Serve & Enjoy.

Nutrition Facts : ServingSize 417.0 g, Calories 364.0 kcal, Fat 11.6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 617 mg, Carbohydrate 24 g, Fiber 4 g, Sugar 9 g, Protein 41 g

SLOW COOKER OSSO BUCO



Slow Cooker Osso Buco image

This delightful tummy pleaser is from my GF via Finecooking.com. There are two tricks to this recipe: browning the veal shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you'd be hard-pressed to distinguish from the labor-intensive classic. Prep time includes prep and browning until it is all assembled in the slow cooker. Enjoy!

Provided by Chicagoland Chef du

Time 6h45m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup all-purpose flour
4 veal shanks, 1-1/2- to 2-inch-thick (about 2-1/2 lb.)
kosher salt, season to taste
fresh ground black pepper, season to taste
2 tablespoons unsalted butter
1 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes
3/4 cup low sodium chicken broth
1 small red onion, chopped (1-1/2 cups)
1 medium carrot, peeled, cut into 1/4-inch-thick rounds (1/2 cup)
1 stalk celery, chopped (1/2 cup)
5 sprigs fresh thyme
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon lemon zest, finely grated
1 large garlic clove, minced approx. (1 tsp.)

Steps:

  • Put the flour in a wide, shallow dish. Season the veal shanks all over with salt and pepper and dredge in the flour; shake off the excess flour. *Note: you can tie a piece of twine around the shanks to hold them together during the cooking process. Remove at serving.
  • Heat a 12-inch skillet over medium heat. Add the butter, and when it foams, add the shanks to the skillet. Cook until golden, turning once, about 10 minutes. Transfer the shanks to a slow cooker.
  • Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of the skillet into the slow cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. Cover and cook on low heat for 6 to 8 hours-the meat will be very tender and almost falling off the bone.
  • Transfer the shanks to a platter and cover with foil to keep warm. Pour the sauce from the slow cooker into a large skillet. Simmer over medium heat until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper.
  • Meanwhile, in a small bowl, combine the parsley, lemon zest, and garlic to make a gremolata. Serve the veal shanks topped with the sauce and the gremolata.

Nutrition Facts : Calories 199.6, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 43.7, Carbohydrate 22.1, Fiber 2.8, Sugar 5.1, Protein 4.1

SLOW COOKER OSSO BUCCO



SLOW COOKER OSSO BUCCO image

Categories     Dinner

Yield 4

Number Of Ingredients 15

1/2 cup all-purpose flour
Four 1-1/2- to 2-inch-thick veal shanks (about 2-1/2 lb.)
Kosher salt and freshly ground black pepper
2 Tbs. unsalted butter
1 cup dry white wine
One 14-1/2-oz. can diced tomatoes
3/4 cup lower-salt chicken broth
1 small red onion, chopped (1-1/2 cups)
1 medium carrot, peeled and cut into
1/4-inch-thick rounds (1/2 cup)
1 stalk celery, chopped (1/2 cup)
5 sprigs fresh thyme
3 Tbs. finely chopped fresh flat-leaf parsley
1 Tbs. finely grated lemon zest
1 large clove garlic, minced (1 tsp.)

Steps:

  • Put the flour in a wide, shallow dish. Season the veal shanks all over with salt and pepper and dredge in the flour; shake off the excess flour. Heat a 12-inch skillet over medium heat. Add the butter, and when it foams, add the shanks to the skillet. Cook until golden, turning once, about 10 minutes. Transfer the shanks to a slow cooker. Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of the skillet into the slow cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. Cover and cook on low heat for 6 to 8 hours-the meat will be very tender and almost falling off the bone. Transfer the shanks to a platter and cover with foil to keep warm. Pour the sauce from the slow cooker into a large skillet. Simmer over medium heat until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper. Meanwhile, in a small bowl, combine the parsley, lemon zest, and garlic to make a gremolata. Serve the veal shanks topped with the sauce and the gremolata. nutrition information (per serving): Calories (kcal): 460; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 9; Protein (g): 46; Monounsaturated Fat (g): 7; Carbohydrates (g): 15; Polyunsaturated Fat (g): 1; Sodium (mg): 710; Cholesterol (mg): 205; Fiber (g): 1;

SLOW COOKER OSSO BUCO



Slow Cooker Osso Buco image

A beautiful, tender and mouth-watering meat casserole, so full of flavor. It forms a juicy and delightfully tasty gravy with carrots, celery and onion. Delicious served with boiled rice or couscous. My family couldn't get enough of this and were fighting to book the left-over bit for their lunch the next day. A real success.

Provided by janzjewelz

Categories     World Cuisine Recipes     European     Italian

Time 8h50m

Yield 6

Number Of Ingredients 13

2 tablespoons all-purpose flour
salt and pepper to taste
6 (1 inch) thick slices veal shank, sliced for osso buco
2 tablespoons butter
2 tablespoons olive oil
2 onions, roughly chopped
2 large carrots, chopped
2 stalks celery, chopped
2 cloves garlic, thinly sliced
1 ¼ cups chicken stock
1 (14 ounce) can diced tomatoes
2 teaspoons chopped fresh oregano
1 bay leaf

Steps:

  • Season the flour with salt and pepper to taste. Toss the veal shank slices with the flour until evenly coated. Melt the butter and olive oil in a large skillet over medium heat. Cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side.
  • Combine the onions, carrots, celery, and garlic in a large slow cooker. Set the meat slices atop the vegetables, then pour in the chicken stock and diced tomatoes. Season with oregano and the bay leaf.
  • Cook on Low for 8 hours until the meat is falling off of the bone. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 521.8 calories, Carbohydrate 14.6 g, Cholesterol 256.1 mg, Fat 21 g, Fiber 2.8 g, Protein 64.7 g, SaturatedFat 7.3 g, Sodium 488.9 mg, Sugar 6.3 g

SLOW COOKER OSSO BUCO



SLOW COOKER OSSO BUCO image

Categories     Soup/Stew     Lamb     Dinner     Winter

Yield 4 People

Number Of Ingredients 14

1/2 cup all purpose flour
4 lamb or veal shanks
kosher salt and freshly ground pepper
2 tbsps. Unsalted butter
1 cup dry white wine
One 14 oz. can diced tomatoes
3/4 cup low salt chicken broth
1 small red onion, chopped
1 medium carrot, peeled and cut into 1/4 inch rounds
1 stalk celery, chopped
5 sprigs fresh thyme
3 tbsp. finely chopped parsley
1 tbsp finely grated lemon zest
1 large clove garlic, minced

Steps:

  • Put the flour in a wide, shallow dish. Season the shanks all over with salt and pepper and dredge in the flour. Shake off excess. Heat a 12 inch skillet over medium heat. Add the butter and when it foams, add the shanks to the skillet. Cook until golden, turning once about 10 minutes total. Transfer the shanks to the slow cooker. Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of skillet into the slow cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery and thyme. Cover and cook on low heat 6-8 hours. The meat will be very tender and almost falling off the bone. Transfer the shanks to a platter and cover w/foil to keep warm. Pour the sauce from the slow cooker to a large skillet. Simmer over medium heat until reduced to about 2 cups, 10-15 minutes. Season to taste w/salt and pepper. Meanwhile, in a small bowl, combine parsley, garlic and lemon zest to make a gremolata. Serve the shanks topped with the sauce and gremolata.

LAMB OSSO BUCO SLOW-COOKED



Lamb Osso Buco Slow-Cooked image

There are two tricks to this recipe: browning the lamb shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you'd be hard-pressed to distinguish from the labor-intensive classic.

Provided by Nancy Powlowsky

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 6h35m

Yield 4

Number Of Ingredients 10

½ cup all-purpose flour
2 ½ pounds lamb shanks
salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
1 cup dry white wine
1 (14.5 ounce) can diced tomatoes
1 ½ cups chopped onion
¾ cup chicken broth
½ cup chopped celery
5 sprigs fresh thyme, leaves removed

Steps:

  • Put flour into a shallow wide bowl. Season lamb shanks all over with salt and pepper; dredge through the flour until coated, shaking off any excess flour.
  • Heat a large skillet over medium heat; add butter and heat until foaming. Cook lamb shanks in the hot butter until golden, about 5 minutes per side. Transfer lamb shanks to a slow cooker.
  • Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; transfer to the slow cooker. Add tomatoes with their juice, onion, chicken broth, celery, and thyme leaves to slow cooker.
  • Cook on Low until lamb is very tender and almost falling off the bone, 6 to 8 hours. Transfer lamb shanks to a platter and cover with aluminum foil.
  • Transfer the sauce in the slow cooker to a large skillet; simmer over high heat until sauce is reduced to about 2 cups, 10 to 15 minutes. Season sauce with salt and pepper.

Nutrition Facts : Calories 478.8 calories, Carbohydrate 23.3 g, Cholesterol 127.8 mg, Fat 20.2 g, Fiber 2.6 g, Protein 36.7 g, SaturatedFat 9.4 g, Sodium 438.6 mg, Sugar 6.1 g

Tips:

  • For a richer flavor, use a combination of olive oil and butter to brown the osso buco.
  • Sear the osso buco in batches to avoid overcrowding the pan and ensure even browning.
  • Use a good quality dry red wine for the braising liquid. A full-bodied wine like a Chianti or a Cabernet Sauvignon will add depth of flavor to the dish.
  • Add plenty of vegetables to the slow cooker. Carrots, celery, onions, and garlic are all classic choices that will add flavor and nutrition to the dish.
  • Season the dish generously with salt and pepper. You can also add other herbs and spices, such as rosemary, thyme, or bay leaves, to taste.
  • Cook the osso buco on low for at least 8 hours, or until the meat is fall-off-the-bone tender.
  • Serve the osso buco over mashed potatoes, polenta, or rice. You can also garnish the dish with fresh parsley or gremolata.

Conclusion:

Slow-cooker osso buco is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its rich, flavorful sauce and tender meat, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a hearty and satisfying meal, give slow-cooker osso buco a try. You won't be disappointed!

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