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.
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).
Thank you for this excellent recipe, before I started I read the reviews, all though there was a few on the negative side, I decided to give it ago.
I don't know people didn't like this, it tasted sensational & like all good cooks I tasted as I went & adjusted seasoning to my taste, which needed very little, the only inclusion I made was with a small amount of garlic powder.
I live alone so I had to adjust the recipe & only used 2 thick cuts with a good sized bone with heaps of marrow in them.
Now I have one leftover for another meal ... YUMMO
This was one dimensional and meh. Don’t know for sure if that’s because of the recipe or because it was made in a slow cooker but it was low on flavor; did not create a delicious smell in my kitchen, and was simply not special. My advice is to look for a slow ROASTED recipe and pass this one by. Not worth it for this very special cut of meat.
The first time I tried this recipe, I cooked for 8 hours. It was good flavour but not melt in your mouth meat. I thought it was overcooked so the second time I did it for six hours. It was essentially the same. The third time I used thicker pieces of meat and cooked for 4 hours but the meat felt/tasted overcooked and tough. So I am wondering if I am totally missing the point and actually have to cook it LONGER to make the meat more tender. I am new to the slow cooker game so still learning! Any suggestions for how I make melt in your mouth meat? Thank you!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.