10 Delicious Slow Cooker Osso Buco Recipes You Must Try

Hungry for a hearty meal that practically cooks itself? You’re in luck! Our roundup of 10 Delicious Slow Cooker Osso Buco Recipes is here to transform your dinner routine with minimal effort and maximum flavor. Perfect for busy weeknights or lazy weekends, these comforting dishes promise to satisfy your cravings and impress your family. Dive in and discover your next favorite meal!

Classic Slow Cooker Osso Buco with Gremolata

Just imagine the tender, fall-off-the-bone veal shanks simmered to perfection in a rich, aromatic broth, a dish that epitomizes comfort with a touch of sophistication. Our Classic Slow Cooker Osso Buco with Gremolata brings the rustic charm of Italian cuisine to your table with minimal effort and maximum flavor.

Ingredients

• 4 veal shanks (about 1 inch thick)
• 1/2 cup all-purpose flour (for dredging)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 1 cup dry white wine
• 2 cups chicken stock (low sodium preferred)
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper (adjust to taste)
• 1/4 cup fresh parsley, chopped (for gremolata)
• 2 tbsp lemon zest (for gremolata)
• 1 garlic clove, minced (for gremolata)

Instructions

1. Season the veal shanks generously with salt and pepper, then dredge in flour, shaking off any excess.
2. Heat olive oil in a large skillet over medium-high heat. Brown the veal shanks on all sides, about 3-4 minutes per side, then transfer to the slow cooker.
3. In the same skillet, sauté onion, carrots, celery, and garlic until softened, about 5 minutes. Deglaze with white wine, scraping up any browned bits, and simmer for 2 minutes.
4. Transfer the vegetable mixture to the slow cooker. Add chicken stock, diced tomatoes, thyme, and bay leaves. Cover and cook on low for 6-8 hours, until the meat is very tender.
5. For the gremolata, combine parsley, lemon zest, and minced garlic in a small bowl.
6. Remove the bay leaves from the osso buco. Serve the veal shanks topped with the gremolata, spooning some of the cooking liquid over each serving.

Rich in flavor and melt-in-your-mouth tender, this osso buco is a testament to the magic of slow cooking. The bright, fresh gremolata cuts through the richness, offering a perfect balance. For an elegant presentation, serve atop a creamy polenta or alongside a crisp green salad.

Slow Cooker Osso Buco with Red Wine and Mushrooms

Slow Cooker Osso Buco with Red Wine and Mushrooms is a dish that marries the rustic charm of Italian cuisine with the convenience of modern cooking methods. Succulent veal shanks are braised to perfection in a rich, aromatic sauce, creating a meal that’s both comforting and sophisticated.

Ingredients

• 4 veal shanks (about 1 inch thick, tied around the circumference)
• 1/2 cup all-purpose flour (for dredging)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 1 cup dry red wine (such as Cabernet Sauvignon)
• 1 cup beef stock (low sodium preferred)
• 1 can (14.5 oz) diced tomatoes (undrained)
• 8 oz cremini mushrooms, sliced
• 2 tbsp tomato paste
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 bay leaf
• Salt and pepper (adjust to taste)
• 1/4 cup chopped fresh parsley (for garnish)
• 1 tbsp grated lemon zest (for garnish)

Instructions

1. Season the veal shanks generously with salt and pepper, then dredge in flour, shaking off excess.
2. Heat olive oil in a large skillet over medium-high heat. Brown the shanks on all sides, about 3-4 minutes per side, then transfer to the slow cooker.
3. In the same skillet, add onion, carrots, and celery. Cook until softened, about 5 minutes, then add garlic and cook for 1 minute more.
4. Pour in red wine, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes, then transfer everything to the slow cooker.
5. Add beef stock, diced tomatoes, mushrooms, tomato paste, thyme, and bay leaf to the slow cooker. Stir to combine.
6. Cover and cook on low for 8 hours or on high for 4 hours, until the meat is tender and falling off the bone.
7. Remove bay leaf and discard. Taste and adjust seasoning with salt and pepper if necessary.
8. Serve the osso buco garnished with chopped parsley and lemon zest.

Lusciously tender and richly flavored, this osso buco pairs beautifully with creamy polenta or a simple risotto. The mushrooms add an earthy depth to the dish, while the red wine ensures a sauce that’s both robust and velvety.

Herbed Slow Cooker Osso Buco with Root Vegetables

Just imagine coming home to the rich, aromatic embrace of Herbed Slow Cooker Osso Buco with Root Vegetables, a dish that marries the tenderness of slow-cooked meat with the earthy sweetness of seasonal vegetables. This recipe is a testament to the magic of patience, transforming simple ingredients into a symphony of flavors that will captivate your senses.

Ingredients

• 4 pieces of osso buco (about 1 inch thick)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup diced carrots (about 2 medium)
• 1 cup diced parsnips (about 2 medium)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry white wine (substitute with chicken broth if preferred)
• 2 cups chicken broth (low sodium recommended)
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• Salt and pepper (adjust to taste)

Instructions

1. Season the osso buco generously with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Sear the osso buco for 3-4 minutes per side until golden brown. Transfer to the slow cooker.
3. In the same skillet, add carrots, parsnips, and onion. Cook for 5 minutes until slightly softened.
4. Add garlic and tomato paste, stirring for 1 minute until fragrant.
5. Pour in white wine, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes.
6. Transfer the vegetable mixture to the slow cooker over the osso buco.
7. Add chicken broth, rosemary, and thyme to the slow cooker. Stir gently to combine.
8. Cover and cook on low for 8 hours or until the meat is fork-tender.
9. Skim off any excess fat from the surface before serving.

Succulent and richly flavored, this osso buco falls off the bone with minimal effort, while the root vegetables absorb the savory juices, becoming melt-in-your-mouth tender. Serve it over a bed of creamy polenta or alongside crusty bread to soak up every last drop of the delectable sauce.

Slow Cooker Osso Buco in Tomato Sauce

Elevate your dinner repertoire with this sumptuous Slow Cooker Osso Buco in Tomato Sauce, a dish that marries the rustic charm of Italian cuisine with the convenience of modern cooking techniques. Its tender, fall-off-the-bone meat enveloped in a rich, aromatic tomato sauce promises to transport your senses straight to the heart of Milan.

Ingredients

• 4 pieces of veal shanks (about 1 inch thick)
• 1/2 cup all-purpose flour (for dredging)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1 can (28 oz) crushed tomatoes
• 1 cup chicken stock
• 1 tsp dried thyme (or 1 tbsp fresh)
• Salt and pepper (adjust to taste)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
2. Heat olive oil in a large skillet over medium-high heat. Brown the veal shanks on all sides, about 3-4 minutes per side, then transfer to the slow cooker.
3. In the same skillet, add the onion, carrots, and celery. Cook until softened, about 5 minutes, then add the garlic and cook for another minute.
4. Pour in the white wine to deglaze the skillet, scraping up any browned bits. Let it simmer for 2 minutes, then transfer the mixture to the slow cooker.
5. Add the crushed tomatoes, chicken stock, and thyme to the slow cooker. Stir to combine.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meat is very tender.
7. Garnish with chopped parsley before serving.

Best enjoyed with a side of creamy polenta or over a bed of al dente pasta, this Osso Buco boasts a melt-in-your-mouth texture and a depth of flavor that’s both comforting and sophisticated. The tomato sauce, infused with the essence of the meat and vegetables, serves as the perfect complement to the dish’s star.

Slow Cooker Osso Buco with Polenta

Zesty and comforting, this Slow Cooker Osso Buco with Polenta transforms humble ingredients into a dish that’s both luxurious and heartwarming. Perfect for a dinner that demands minimal effort but delivers maximum flavor, it’s a testament to the magic of slow cooking.

Ingredients

• 4 beef shanks (about 1 inch thick)
• 1/2 cup all-purpose flour (for dredging)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup dry white wine
• 2 cups beef stock (low sodium preferred)
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp tomato paste
• 2 sprigs fresh thyme (or 1 tsp dried)
• 2 sprigs fresh rosemary (or 1 tsp dried)
• 1 bay leaf
• Salt and pepper (adjust to taste)
• 1 cup polenta
• 4 cups water
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter

Instructions

1. Season the beef shanks with salt and pepper, then dredge in flour, shaking off excess.
2. Heat olive oil in a large skillet over medium-high heat. Brown the shanks on all sides, about 3-4 minutes per side, then transfer to the slow cooker.
3. In the same skillet, sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 1 more minute.
4. Deglaze the skillet with white wine, scraping up any browned bits, and simmer for 2 minutes. Pour over the shanks in the slow cooker.
5. Add beef stock, diced tomatoes, tomato paste, thyme, rosemary, and bay leaf to the slow cooker. Cover and cook on low for 8 hours.
6. About 30 minutes before serving, bring water to a boil in a medium saucepan. Whisk in polenta and reduce heat to low. Cook, stirring frequently, for 25 minutes or until thickened.
7. Stir Parmesan cheese and butter into the polenta until melted and creamy. Season with salt to taste.
8. Remove the herbs and bay leaf from the osso buco. Serve the shanks over the polenta, spooning the sauce over the top.

Lusciously tender, the osso buco falls off the bone, its rich sauce a perfect complement to the creamy, cheesy polenta. For an extra touch of elegance, garnish with gremolata or a sprinkle of fresh parsley.

Slow Cooker Osso Buco with Saffron Risotto

Captivating the essence of Italian cuisine, this Slow Cooker Osso Buco with Saffron Risotto combines tender, fall-off-the-bone veal shanks with a creamy, aromatic risotto, creating a dish that’s as luxurious as it is comforting.

Ingredients

• 4 veal shanks (about 1 inch thick, tied with kitchen twine)
• 1 cup all-purpose flour (for dredging)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 1 cup dry white wine
• 2 cups chicken stock (low sodium preferred)
• 1 can (14.5 oz) diced tomatoes (undrained)
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup Arborio rice
• 1/4 tsp saffron threads
• 4 cups chicken stock (for risotto, kept warm)
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Salt and pepper (adjust to taste)

Instructions

1. Season the veal shanks with salt and pepper, then dredge in flour, shaking off excess.
2. Heat olive oil in a large skillet over medium-high heat. Brown the veal shanks on all sides, about 3-4 minutes per side. Transfer to slow cooker.
3. In the same skillet, sauté onion, carrots, celery, and garlic until softened, about 5 minutes. Deglaze with white wine, scraping up browned bits.
4. Transfer vegetable mixture to slow cooker. Add chicken stock, diced tomatoes, thyme, and bay leaf. Cover and cook on low for 6-8 hours.
5. Remove veal shanks from slow cooker; keep warm. Strain cooking liquid, reserving vegetables.
6. In a separate pot, toast Arborio rice over medium heat for 2 minutes. Add saffron and 1 cup warm chicken stock, stirring until absorbed.
7. Continue adding stock, 1/2 cup at a time, stirring frequently until rice is creamy and al dente, about 18-20 minutes.
8. Stir in Parmesan cheese and butter until melted. Season with salt and pepper to taste.
9. Serve osso buco over saffron risotto, garnished with reserved vegetables and gremolata if desired.

Yielded by the slow cooker’s gentle embrace, the osso buco is impossibly tender, its rich flavors deepened by hours of simmering. Paired with the risotto’s creamy texture and the saffron’s subtle floral notes, this dish is a testament to the beauty of patience in cooking.

Slow Cooker Osso Buco with Garlic Mashed Potatoes

Brimming with rich flavors and tender textures, this Slow Cooker Osso Buco paired with creamy Garlic Mashed Potatoes is a testament to the beauty of slow-cooked meals. Perfect for a cozy dinner, it transforms simple ingredients into a luxurious feast.

Ingredients

• 4 beef shanks (about 1 inch thick)
• 1/2 cup all-purpose flour (for dredging)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced (plus 2 extra for mashed potatoes)
• 1 cup dry white wine (substitute with beef broth if preferred)
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups beef broth (low sodium recommended)
• 1 tsp dried thyme (or 1 tbsp fresh)
• Salt and pepper (adjust to taste)
• 4 large potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter

Instructions

1. Season the beef shanks with salt and pepper, then dredge in flour, shaking off excess.
2. Heat olive oil in a large skillet over medium-high heat. Brown the shanks on all sides, about 3-4 minutes per side, then transfer to the slow cooker.
3. In the same skillet, sauté onion, carrots, and celery until softened, about 5 minutes. Add minced garlic and cook for 1 more minute.
4. Deglaze the skillet with white wine, scraping up any browned bits, then pour over the shanks in the slow cooker.
5. Add diced tomatoes, beef broth, and thyme to the slow cooker. Cover and cook on low for 8 hours or high for 4 hours.
6. For the mashed potatoes, boil potatoes in salted water until tender, about 15 minutes. Drain and return to the pot.
7. Mash potatoes with heavy cream, butter, and the remaining minced garlic until smooth. Season with salt and pepper to taste.
8. Serve the osso buco over a bed of garlic mashed potatoes, spooning some of the cooking liquid over the top.

Notably, the osso buco’s meat falls off the bone with ease, melding beautifully with the velvety mashed potatoes. For an extra touch of elegance, garnish with gremolata or a sprinkle of fresh parsley.

Slow Cooker Osso Buco with White Wine and Herbs

Elegance meets comfort in this Slow Cooker Osso Buco, a dish that transforms humble ingredients into a symphony of flavors with minimal effort. Perfect for a cozy dinner, this recipe promises tender meat infused with the aromatic blend of white wine and fresh herbs.

Ingredients

• 4 pieces of veal shanks (about 1 inch thick)
• 1/2 cup all-purpose flour (for dredging)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup dry white wine (such as Pinot Grigio)
• 1 cup chicken stock (low sodium preferred)
• 2 cloves garlic, minced
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
• Salt and pepper (adjust to taste)
• Gremolata for garnish (optional)

Instructions

1. Season the veal shanks with salt and pepper, then dredge in flour, shaking off excess.
2. Heat olive oil in a large skillet over medium-high heat. Brown the shanks on all sides, about 3-4 minutes per side, then transfer to the slow cooker.
3. In the same skillet, sauté garlic, onion, carrots, and celery until softened, about 5 minutes. Stir in tomato paste and cook for another minute.
4. Deglaze the skillet with white wine, scraping up any browned bits, then pour the mixture over the shanks in the slow cooker.
5. Add chicken stock, thyme, and rosemary to the slow cooker. Cover and cook on low for 6-8 hours or until the meat is fork-tender.
6. Once cooked, carefully remove the shanks and keep warm. If desired, skim off excess fat from the sauce and adjust seasoning.
7. Serve the osso buco over creamy polenta or mashed potatoes, garnished with gremolata for a fresh contrast.

Velvety in texture and rich in flavor, this osso buco is a testament to the magic of slow cooking. The meat falls off the bone effortlessly, while the sauce, infused with herbs and wine, adds a luxurious depth. For an extra touch of elegance, pair it with a glass of the same white wine used in the recipe.

Slow Cooker Osso Buco with Lemon and Capers

Slow-cooked to perfection, this Osso Buco with Lemon and Capers is a testament to the magic of patience and the right ingredients. Succulent veal shanks meld with bright citrus and briny capers, creating a dish that’s as comforting as it is sophisticated.

Ingredients

• 4 veal shanks (about 1 inch thick)
• 1/2 cup all-purpose flour (for dredging)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 1 cup dry white wine
• 2 cups chicken stock (low sodium preferred)
• 1 tbsp tomato paste
• 1 lemon, zested and juiced
• 2 tbsp capers, drained
• Salt and freshly ground black pepper (adjust to taste)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
2. Heat olive oil in a large skillet over medium-high heat. Brown the veal shanks on all sides, about 3-4 minutes per side, then transfer to the slow cooker.
3. In the same skillet, add the onion, carrots, and celery. Cook until softened, about 5 minutes, then add the garlic and cook for another minute.
4. Deglaze the skillet with white wine, scraping up any browned bits, and simmer until reduced by half, about 3 minutes.
5. Transfer the vegetable mixture to the slow cooker. Add chicken stock, tomato paste, lemon zest, and juice. Stir to combine.
6. Cover and cook on low for 6-8 hours, or until the veal is tender and falling off the bone.
7. Stir in the capers during the last 30 minutes of cooking.
8. Garnish with chopped parsley before serving.

Keenly balanced, the dish offers a tender texture with a vibrant sauce that clings lovingly to each bite. Serve it over a bed of creamy polenta or alongside crusty bread to soak up every last drop of the flavorful jus.

Slow Cooker Osso Buco with Barley and Peas

Just imagine coming home to the rich, comforting aroma of tender osso buco, its flavors deepened by hours in the slow cooker, paired with the earthy sweetness of barley and peas for a dish that feels both luxurious and homely.

Ingredients

• 4 pieces osso buco (about 1 inch thick)
• 1 cup pearl barley (rinsed)
• 1 cup frozen peas
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion (diced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 4 garlic cloves (minced)
• 1 cup dry white wine
• 2 cups beef stock (low sodium, adjust to taste)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• Salt and pepper (adjust to taste)

Instructions

1. Season the osso buco generously with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Sear the osso buco for 3-4 minutes per side until golden brown. Transfer to the slow cooker.
3. In the same skillet, add the onion, carrots, and celery. Cook for 5 minutes until softened. Add garlic and cook for another minute.
4. Stir in the tomato paste and thyme, then pour in the white wine. Scrape up any browned bits from the bottom of the skillet and let the wine reduce by half, about 3 minutes.
5. Transfer the vegetable mixture to the slow cooker. Add the beef stock and barley, ensuring the barley is submerged in liquid.
6. Cover and cook on low for 6-7 hours or until the osso buco is fork-tender and the barley is cooked through.
7. Stir in the frozen peas during the last 30 minutes of cooking.
8. Adjust seasoning with salt and pepper before serving.

The osso buco should be meltingly tender, with the barley offering a pleasing chew and the peas a burst of freshness. Serve this hearty dish with a sprinkle of gremolata or over a bed of creamy polenta for an extra touch of elegance.

Conclusion

Feasting on these 10 Delicious Slow Cooker Osso Buco Recipes is a journey through comfort and flavor that every home cook in North America should embark on. Each recipe offers a unique twist on the classic, ensuring there’s something for everyone. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!