Slow Cooker Ossobuco
User Reviews
4.6
21 reviews
Excellent
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Prep Time
15 mins
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Cook Time
4 hrs 15 mins
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Total Time
4 hrs 30 mins
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Servings
4 people
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Calories
889 kcal
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Course
Main Course
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Cuisine
Italian
Slow Cooker Ossobuco
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Fall off the bone slow cooker ossobuco, a classic Italian dish adapted for the slow cooker. Served with gremolata and risotto Milanese.
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Ingredients
Ossobuco:
- 4 thick slices of veal osso buco a total weight of about 1,4 kg/3 lbs., about 2.5-3 cm/ 1-1.2 inches thick
- 1 tablespoon all- purpose flour
- 1 tablespoon olive oil
- 2 medium carrots diced
- 1 medium onion diced
- 2 large garlic cloves minced
- 1 small piece of celeriac or 2 celery stalks diced
- 1 tablespoon tomato paste
- 2 cans crushed tomatoes each 400 g/ 14 oz
- scant 1 cup beef stock homemade or low sodium, 200 ml
- scant 1 cup dry red wine 200 ml
- 1-2 teaspoons red wine vinegar to taste
- Fine sea salt and ground black pepper
Gremolata:
- 1 small bunch parsley 3 tablespoons when chopped
- 2 anchovy filets finely chopped
- 2 garlic cloves grated
- zest 1 lemon
Instructions
Ossobuco:
- Prepare the shanks: Dry them with paper towels and sprinkle them generously with salt and pepper. Place the flour on a plate and dredge the meat lightly through it. Pat it over the sink to remove the excess flour.4 thick slices of veal osso buco + 1 tablespoon all- purpose flour
- Sear: Heat oil in a large skillet and brown the meat on both sides. Remove from the skillet. (Note 1).1 tablespoon olive oil
- Vegetables: While the meat sears, finely chop the onion and the garlic. Dice the carrots and celeriac or celery. Cook the vegetables on low heat in the same skillet for 5-7 minutes until softened. Add tomato paste and stir well for 1 minute.2 medium carrots + 1 medium onion + 2 large garlic cloves + 1 small piece of celeriac or 2 celery stalks + 1 tablespoon tomato paste
- Add tomatoes, stock, and wine, stir well, bring to a boil, and cook for about 3 minutes. Adjust the taste with salt and pepper.2 cans crushed tomatoes + scant 1 cup beef stock/ 200 ml + scant 1 cup dry red wine/ 200 ml
- Slow cook: Pour the sauce into the pot of the slow cooker. Add the meat and cover it with the sauce. Cook on high for 4 hours or low for 6-8 hours (Note 2).
- Serve: Gently lift the meat from the pot using a large slotted spoon. Adjust the taste with salt, pepper, and a little vinegar. Transfer the sauce to a warm serving bowl and place the meat on top.1-2 teaspoons red wine vinegar + fine sea salt and ground black pepper
Gremolata:
- Make the gremolata about half an hour before serving the slow cooker ossobuco. Finely chop the parsley and the anchovies. Grate the garlic and zest the lemon. Mix everything in a small bowl. Spoon on top of the ossobuco on the plate.1 small bunch parsley + 2 anchovy filets + 2 garlic cloves + zest 1 lemon
Notes
- The meat will fall off the bone by the end of the cooking process. It is the way it’s supposed to be. However, if you want the meat to stay on the bone, you can tie it with string. It's not my favorite task, though. I did it this time for presentation purposes, but I leave it be otherwise.
- The cooking time depends on the type of slow cooker you have. Make sure you read its instructions. When ready, the meat should be fall-off-the-bone tender.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
889kcal
(44%)
Carbohydrates
20g
(7%)
Protein
121g
(242%)
Fat
30g
(46%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
15g
Cholesterol
456mg
(152%)
Sodium
1086mg
(45%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 889 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 889kcal | 44% |
| Carbohydrates | 20g | 7% |
| Protein | 121g | 242% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 456mg | 152% |
| Sodium | 1086mg | 45% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
21 reviews
Excellent
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