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I added a new feature on the homepage of the website if you haven’t seen it! At the top, there are three ‘featured’ posts that feature my favorite recipes for the season or recipe ideas for dinner and/or parties. I hope those callouts help feature recipes that you may not have seen before and/or ones that you haven’t gotten a chance to try yet. :)
Osso buco is one of those dishes that seem super intimidating because all fancy restaurants have it on their menu. The name is fancy but that’s the only thing that’s fancy about it. Everything about osso buco is simple especially the preparation of it in a slow cooker. I guess everything but the flavor. That is quite possibly the best part when you first take a bite into this slow cooker osso buco.
This slow cooker osso buco recipe comes from Gina Homolka, blogger of Skinnytaste and NYT best-selling author (twice) for her cookbooks! This recipe comes from her latest cookbook, Skinnytaste Fast and Slow, and already one of my favorites in my large collection of cookbooks. I love the variety of recipes in it but most importantly, all the quick recipes for busy weeknights and also the slow cooker recipes. Who doesn’t love a good slow cooker recipe?
Not to mention her recipes are healthy, as well, which is in line with her blog’s philosophy: delicious, healthy, low fat, family-friendly!
This slow cooker osso buco was phenomenal. Fork tender and full of flavor. As Gina says, “as it cooks over the course of the day, the house becomes filled with a savory ‘welcome home’ aroma.”
Special occasion or cravings for that restaurant dish, you can’t go wrong with making this at home in the slow cooker and being in the comfort of your own home!
Slow Cooker Osso Buco
Ingredients
- 1 teaspoon olive oil
- 4 pieces veal shank, each about 1 1/4 inches thick (about 2 pounds total)
- 1 teaspoon kosher salt
- ⅓ cup (53 g) chopped onion
- ⅓ cup (34 g) chopped celery
- ⅓ cup (43 g) chopped carrots
- 2 garlic cloves, chopped
- 1 tablespoon tomato paste
- 1 ¼ cups (303 g) canned crushed tomatoes
- ¾ cup (178 ml) beef broth
- Fresh ground black pepper
- 3 sprigs fresh thyme
- 1 large sprig fresh rosemary
- Chopped fresh parsley, for topping
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
Equipment
Instructions
- Heat oil in a medium nonstick skillet over medium high heat. Season veal shanks with salt then sear all four sides until browned but not cooked through. Add to the insert of a slow cooker.
- Then add the onion, celery, carrots, garlic, tomato paste, crushed tomatoes, beef broth, black pepper, thyme, and rosemary. Stir to mix a bit.
- Cover and cook on high for 4 hours or low for 8 hours. Discard sprigs of thyme and rosemary. Sprinkle fresh parsley on top prior to serving, if desired.
Recipe Notes
NUTRITION FACTS
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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Julian Acuña
Friday 28th of July 2023
I tried this recipe a couple of months ago. It was delicious. What I like also is that this recipe does not involve flour. Flour does change the flavour and does not taste to my liking. What I do add, though, is a little bit of red or white wine. I am just about to prepare Osso Buco again today, so I came back to your recipe and thought I would write a comment and to thank you.
Eileen B
Wednesday 19th of April 2023
5 stars!!!
Eileen B
Wednesday 19th of April 2023
This is so delicious! I was always intimidated to make Osso Bucco. The recipe is easy to follow and the results are restaurant quality. Hubby is a bit of a “ foodie” and says it’s the best he’s had. High praise indeed! I prefer to do the 8 hours on low. Enjoy!
Gary R.
Monday 26th of September 2022
Really good Osso Bucco. Made mine basically as your recipe with a couple exceptions. I learned from my mother to cook with red/white wine, brandy or beer, I guess from her French background, so I used a cup of burgundy. A 1/4 cup burgundy with 1/4 cup beef broth went in to deglaze my pan with the onions (chopped leeks) before being added to the slow cooker. My wife likes the baby carrots medley so that’s what I used instead of chopped carrots. The rest of the burgundy and beef broth went directly into the slow cooker. My wife has dementia so I do the cooking and recipes are focused on what she likes and will eat. She really liked this recipe.
William Smith
Sunday 7th of August 2022
So as a home welcoming, a family friend and his wife went away on vacation to the Bahamas, they'll come home to this very dish with this very recipe. Served over white rice, as a thank you for everything they've done for me. Will let you know how it turns out. Thanks in advance.