Slow Cooker Osso Bucco

Saturday January 14, 2017

Osso bucco is the traditional and classic Italian veal stew made with veal shanks.  It is served with saffron risotto or a plain saffron rice (page XX).  In Italy it is not unusual to see a diner digging out the marrow from the inside of the bones and spreading it on crusty bread.  The parsley/lemon/garlic garnish, called gremolata, is a wonderful touch, so don’t skip it.


Slow Cooker: Medium or Large Round or Oval

Machine Setting and Cook Time: Low Heat: 7 to 8 hours

Serves 4


3 tablespoons olive oil

4-pounds veal shanks, sawed crosswise into thick hunks

3 to 4 tablespoons all-purpose flour

Salt, as needed

Freshly black ground pepper

1 large yellow onion, finely chopped

1 large carrot, finely chopped

2 stalks celery, finely chopped

3/4 cup dry white wine

3/4 cup chicken broth

1 15-ounce can diced stewed tomatoes, drained

Gremolata Garnish

Zest of 1 lemon, cut off in strips

2 cloves of garlic

1/4 cup flat-leaf parsley


Pat veal dry with paper towels and dust with flour.  In a large skillet over medium-high heat, warm half the oil until very hot.  Add half the veal and cook until browned on all sides, 5 minutes. Transfer to the crock.  Repeat with the remaining oil and veal.  Season with salt and pepper.  Discard the grease in the pan.

Add the onion, carrot, and celery to the skillet; add another tablespoon of oil if too dry.  Cook until onion is softened, about 5 to 8 minutes.  Add the wine and to the skillet and bring to a boil over medium heat.  Add the tomatoes, stir, and pour into the crock, surrounding the shanks.  Cover and cook on LOW for 7 to 8 hours, until the veal is tender enough to cut with a fork.  Remove the shanks to a plate and cover with foil.  Skim off any fat, then turn the cooker to HIGH and let reduce until desired consistency, 10 minutes.  Some cooks use an immersion blender and purée the vegetable sauce; you can do this, coarsely mash it through a food mill, or leave it chunky.

In a small food processor, combine the zest, garlic and parsley; pulse until finely chopped.  Pour the sauce over the shanks and sprinkle with the gremolata.  Serve immediately.

Excerpted from Not Your Mother’s Slow Cooker Cookbook, by Beth Hensperger and Julie Kaufmann. (c) 2005/2017, used by permission from the Harvard Common Press.

Recipe and text copyright Beth Hensperger 2017

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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