Indulge in a classic Italian dish with this slow cooker osso buco recipe. Tender and succulent veal shanks are slow-cooked in a rich and flavorful tomato-based sauce, resulting in melt-in-your-mouth goodness. This dish is perfect for special occasions or when you want to treat yourself with a comforting and delicious meal. Serve it with creamy polenta or risotto to soak up all the delicious sauce. With just a few simple steps, you can create this impressive dish that will have your family and guests coming back for more.
Ingredients
- 4 veal shanks, about 1.5 inches thick
- Salt and pepper, to taste
- All-purpose flour, for dredging
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14 ounces) crushed tomatoes
- 1 cup beef broth
- 1 sprig fresh rosemary
- 2 bay leaves
- Gremolata, for garnish (optional)
Directions
- Season the veal shanks with salt and pepper. Dredge them in flour, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat. Brown the veal shanks on all sides until golden brown. Transfer them to the slow cooker.
- In the same skillet, add the onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes. Pour in the white wine and scrape the bottom of the skillet to release any browned bits.
- Transfer the vegetable mixture to the slow cooker. Add the crushed tomatoes, beef broth, rosemary sprig, and bay leaves. Stir everything together.
- Cover the slow cooker and cook on low heat for 6 hours, or until the veal shanks are tender and the meat easily falls off the bone.
- Remove the veal shanks from the slow cooker and keep them warm. Skim any excess fat from the sauce. If desired, you can blend the sauce to make it smoother.
- Serve the osso buco with the sauce spooned over the top. Garnish with gremolata, if desired.
- Enjoy this delectable slow cooker osso buco with creamy polenta or risotto for a complete and satisfying meal.
