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Recipe

Slow-Cooker Osso Buco

Scott Phillips

Servings: 4

There are two tricks to this otherwise hands-off recipe: browning the veal shanks before they go into the slow cooker and reducing the sauce before serving (if you have a slow-cooker with a stovetop-safe insert, you don’t even have to dirty another pan). The result is an osso buco you’d be hard-pressed to distinguish from the labor-intensive classic (trust us). Serve it with saffron-scented Risotto alla Milanese, like they do in Italy.

Ingredients

  • 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.)

Nutritional Information

      Calories (kcal) : 460
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 205
      Sodium (mg): 710
      Carbohydrates (g): 15
      Fiber (g): 1
      Protein (g): 46

Preparation

  • 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.

Make the entire meal a classic: Serve with Risotto alla Milanese (Risotto with Parmesan & Saffron).

Reviews

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Reviews

  • User avater
    JoanT | 11/17/2016

    Great flavor but next time I will make this ahead of time, chill, lift off the fat and reheat the dish in the cock pot.. After condensing the sauce I will may thicken slightly with a Beurre manié

  • Krispie | 01/31/2016

    We made this today for company. Nit wa easy to prepare and extremely tasty. We served it with Parmesan riissoto, bread and a green salad. Delicious meal.

  • Stacey2200 | 06/12/2015

    The recipe calls for 1/4 inch rounds. Rounds of what?

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