Osso Buco in the Slow Cooker

    Osso Buco in the Slow Cooker

    85saves
    8hours20min


    82 people made this

    This slow cooker recipe forms a juicy and delightfully tasty gravy with carrots, celery and onion. Delicious served with boiled rice or couscous.

    Ingredients
    Serves: 3 

    • 1 tablespoon plain flour
    • salt and pepper, to taste
    • 3 thick slices veal shank, sliced for osso buco
    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 1 onion, roughly chopped
    • 1 large carrot, chopped
    • 1 stalk celery, chopped
    • 1 clove garlic, thinly sliced
    • 150ml chicken stock
    • 200g diced tinned tomatoes
    • 1 teaspoon fresh oregano, chopped
    • 1 bay leaf

    Directions
    Preparation:20min  ›  Cook:8hours  ›  Ready in:8hours20min 

    1. Season the flour with salt and pepper and toss with the veal shank to coat. In a large frypan, melt the butter in the olive oil until very hot and brown the shanks well on all sides, 10-20 minutes.
    2. Place the onions, carrots, celery and garlic in the slow cooker and top with the browned shanks. Pour in the chicken stock and add the diced tomatoes. Tuck in the bay leaf and sprinkle with oregano.
    3. Cook on Low for 8 hours until the meat is very tender and falling off the bone. Check for seasoning and serve.

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    Reviews (3)

    arentyoucute
    13

    Was quite simple. The meat delicious. My husband snuck in a sprig of rosemary and well, it was nice. We served on rice. If I had to do again I would serve on mashed sweet potato. All in all nice recipe! - 02 Dec 2012

    6

    Simple and delicious. Added potatoes and served with polenta. - 02 Sep 2013

    Onemack
    by
    1

    Extremely easy to make, very flavoursome, I used a leek instead of onion, simply because I had no onions, I don't think this made much difference. The cooking time was just under five hours on my slow cooker which does not have a low and high setting. I suspect it is in the high range, therefore I would advise anyone with a cooker with a high and low setting to adjust accordingly - 07 May 2016

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