Osso buco, with its tender veal shanks and rich sauce, always reminds me of those family dinners where everyone gathers around the table. You know the vibe—everyone’s talking, laughing, and sharing stories. I love meals that bring people together, and this one certainly does the trick. Even better, it’s a slow cooker recipe, so you can pop everything in and let it work its magic while you go about your day.
This dish is not just about the flavors; it’s about the memories we create while enjoying it. I’ve made this for birthday celebrations, Sunday dinners, and even when I just want a little taste of something special. When served over creamy mashed potatoes, it transforms into a meal that satisfies the soul. Trust me, your family will be asking for seconds—and maybe even thirds!
How to Make Slow Cooker Osso Buco
Ingredients
- 4-6 veal shanks (1.5-2 inches thick)
- 3 tbsp all-purpose flour
- 1.5 tsp kosher salt
- 3 tbsp extra virgin olive oil
- 2 cups beef broth
- 24 oz strained tomatoes
- 2 tbsp tomato concentrate
- 2 medium carrots, diced small
- 2 celery ribs, finely chopped
- 1 medium yellow onion, minced
- 1 tbsp minced fresh garlic
- 0.5 tsp freshly ground black pepper
- 2 dried bay leaves
- 2 tsp dried thyme leaves
- 0.25 cup finely chopped fresh Italian parsley
- Zest from one lemon
- 0.5 tsp minced garlic
- 0.5 tsp sea salt
- 0.5 tsp cracked peppercorns
- Mashed potatoes for serving
Directions
Start by preparing the herb mixture; combine parsley, lemon zest, minced garlic, sea salt, and cracked peppercorns in a small bowl. Set this aside for later use.
In a shallow dish, mix together the all-purpose flour with kosher salt. Dredge the veal shanks in this mixture, making sure to coat them well on all sides.
Heat the olive oil in a large skillet over medium heat. Once hot, add the veal shanks to the pan, browning them for about 5-7 minutes on each side until they develop a nice golden color. Once done, transfer them to a plate and set aside.
In that same skillet, toss in the diced carrots, celery, minced onion, and garlic. Sauté these for about 3-4 minutes, or until they start to soften.
Next, stir in the tomato concentrate, cooking for an additional minute. Pour in the strained tomatoes and beef broth, then introduce the black pepper, bay leaves, and thyme. Stir to combine everything smoothly.
Return the browned veal shanks to the pan, bring the mixture to a gentle simmer, then lower the heat and cover. Let it simmer for about 2 hours and 30 minutes, stirring occasionally. If you notice the sauce thickening too much, don’t hesitate to add half a cup of water to keep things juicy.
When the veal is fork-tender and the flavors have melded beautifully, it’s time to serve! Plop it over a generous helping of mashed potatoes and finish off with the prepared herb mixture for some added freshness and zest.
Storing Suggestion
Leftover osso buco can be stored in an airtight container in the fridge for up to 3 days. It’s a wonderful dish to reheat, as the flavors deepen over time. Just gently reheat in a saucepan or microwave until warmed through.
Cooking Tips
For added flavor, consider using bone-in veal shanks, as they can enhance the richness of the dish. You can also add a splash of white wine to the sauce for extra depth. Just remember to let it simmer long enough to cook off the alcohol but leave the flavor!
Serving Suggestions
This osso buco pairs beautifully with creamy mashed potatoes, but you can also serve it over polenta or risotto for a different twist. A bright salad with vinaigrette can help cut through the richness of the dish, and a nice glass of robust red wine would complement it perfectly!
Ingredient Substitutions
If veal shanks aren’t available, you can substitute with beef shanks or even lamb, though it will change the flavor profile slightly. For a lighter option, chicken thighs can also work in a pinch, and you can reduce the cooking time accordingly.
Seasonal Variations
In the colder months, you might add root vegetables like potatoes or parsnips to the mix to create a heartier dish. During the summer, fresh herbs like basil or oregano can brighten the flavors. You could even toss in some seasonal squash for variety.
Allergen Information
This recipe contains common allergens such as gluten from the all-purpose flour. For a gluten-free alternative, use rice flour or a gluten-free flour blend. Also, be cautious with added seasonings that may contain allergens if you’re serving others!
FAQ
What is the best way to reheat leftover osso buco?
The best way to reheat leftover osso buco is slowly on the stovetop over low heat. This will help maintain the tenderness of the meat and keep the sauce flavor intact. Stir occasionally and add a splash of broth or water if it seems too thick.
Can osso buco be frozen?
Yes, osso buco can be frozen! Make sure to allow it to cool completely, then store it in an airtight container or freezer-safe bag. It should last for about 3 months in the freezer. To enjoy later, thaw it in the refrigerator overnight before reheating.
Is osso buco served with anything special?
Traditionally, osso buco is served with gremolata, a mix of chopped parsley, lemon zest, and garlic. This adds a fresh touch to the dish. It’s also commonly served alongside mashed potatoes, polenta, or risotto for a satisfying meal.
How can I make osso buco more flavorful?
For a more flavorful osso buco, consider marinating the veal shanks a few hours in advance with herbs, garlic, and a splash of wine. This will enhance the meat’s taste. Adding more fresh herbs and a bit of lemon zest before serving also helps elevate the dish!
Can I use a pressure cooker instead?
Absolutely! You can use a pressure cooker to prepare osso buco, which will cut down on the cooking time significantly. Just brown the meat and sauté the vegetables as indicated, then add all the other ingredients, sealing the lid and cooking under high pressure for about 45 minutes.
What sides go well with osso buco?
Osso buco pairs wonderfully with creamy mashed potatoes, risotto, or polenta. A fresh salad or roasted vegetables can also complement the richness of the dish. For drinks, a robust red wine like Chianti is the perfect match!
Slow Cooker Osso Buco
Ingredients
- 4-6 pieces veal shanks 1.5-2 inches thick
- 3 tablespoons all-purpose flour
- 1.5 teaspoons kosher salt
- 3 tablespoons extra virgin olive oil
- 2 cups beef broth
- 24 oz strained tomatoes
- 2 tablespoons tomato concentrate
- 2 medium carrots diced small
- 2 ribs celery finely chopped
- 1 medium yellow onion minced
- 1 tablespoon minced fresh garlic
- 0.5 teaspoon freshly ground black pepper
- 2 pieces dried bay leaves
- 2 teaspoons dried thyme leaves
- 0.25 cup fresh Italian parsley finely chopped
- 1 piece lemon zest
- 0.5 teaspoon sea salt
- 0.5 teaspoon cracked peppercorns
- Mashed potatoes for serving
Instructions
- Create the herb mixture by combining parsley, lemon zest, minced garlic, sea salt, and cracked peppercorns in a small bowl. Set aside.
- Dust veal shanks with a mixture of flour and kosher salt, ensuring even coverage.
- In a large, heavy-bottomed pan, heat olive oil over medium flame. Brown the veal shanks for 5-7 minutes on each side until golden. Remove and set aside.
- In the same pan, sauté carrots, celery, onion, and garlic for 3-4 minutes until softened.
- Add tomato concentrate and cook for another minute. Pour in strained tomatoes and beef broth, then add black pepper, bay leaves, and thyme.
- Return veal to the pan, bring to a simmer, then cover and reduce heat to low.
- Simmer for 2 hours and 30 minutes, stirring occasionally. If needed, add 1/2 cup water midway through cooking to prevent sticking.
- The veal should be fork-tender when done. If not, continue cooking in 15-minute increments.
- Serve over mashed potatoes, garnished generously with the prepared herb mixture.
