Italian Osso Buco in Slow Cooker: Revealed Secrets

This authentic Italian osso buco made in the slow cooker is a mouth-wateringly delicious and fork-tender recipe. It’s super simple to make with easy-to-find ingredients. Use whichever meat you have on hand – beef shank, pork, or traditional veal. You will need only 20 minutes of prep time, and the rest will cook on its own.

“Ossobuco” is Italian for “bone with a hole”, referring to the delicious braised veal shank at its heart. It’s a dish steeped in tradition, renowned for its rich flavor and tender meat that effortlessly falls off the bone. Despite its gourmet appeal, this dish is surprisingly simple, especially when using an adapted authentic Italian recipe for the slow cooker.

In just 20 minutes of hands-on preparation, you set the stage for the slow cooker to work its magic, producing a dish with a tantalizing aroma that fills your home. The blend of spices and vegetables enhances the meat’s taste, making it an irresistible comfort food. And while it’s a sophisticated dish, it’s so delightful even kids can’t resist its charm.

Choose from garnishes like pasta, creamy polenta, or risotto to complement the Ossobuco. And while veal shanks are traditional, some also opt for pork or lamb variations. Either way, the dish’s mouthwatering scent and rich taste always earn rave reviews.

Perfect for busy weeknights, the slow cooker does the heavy lifting, giving you a gourmet meal with minimal effort. Dive into this Italian culinary treasure; its ease and taste will astonish you!

👩‍🍳 Step-By-Step Directions

Take off the meat from the fridge 2-3 hours before cooking. This should be enough for the meat to reach room temperature.

Season the meat with salt and pepper to your taste.

After that, take a large bowl and pour the flour into it. Pass the meat through the flour on both sides.

After that, shake off the excess flour.

Next, we need to brown the meat. I used a multicooker, but a pan with a thick bottom is also perfect for this dish. Heat the pan, then pour 3 tablespoons of olive oil, add the meat to the pan, and brown it well on both sides.

After the meat is well browned, take it out of the pan and place it on a plate.

Grate the carrot and onion or chop them into small cubes. I used a grater to save some time.

Without washing the pan in which you just browned the meat, add the onion, carrot (optional celery), capers, and anchovies.

Cook for a few minutes until the vegetables become soft and the anchovy fillets melt.

Now it’s time to pour the tomato sauce into the pan. Of course, you can use any tomato sauce from the jar or use just pilled tomatoes. I decided to use my own sauce. If you are interested in how to prepare it, see the recipe on how to make your own tomato sauce.

After that, put the meat back into the pan.

Add a cup of water or broth.

It is important to cover the entire surface of the meat with liquid. After that put a lid on the pan and let it simmer for about 3-4 hours.

In the end, you will get very delicious meat that falls off the bone on its own.

I also highly suggest you try this recipe near an Italian polenta. As usual, we have a recipe for how to make the best polenta with butter and parmesan.

🍽️ Serving Suggestions

• Picture this – a generous ladle of creamy, buttery polenta nestled on your plate, crowned with a succulent Osso Buco. The soft, velvety polenta is like a cozy bed for the tender meat and savory sauce. Don’t forget to sprinkle a bit of freshly grated Parmesan cheese on top for that irresistible Italian touch. This combination is pure comfort food heaven.
• Serve your Osso Buco over a creamy, perfectly cooked risotto. The creamy rice soaks up all the delicious sauce, creating a symphony of flavors in every bite. A sprinkle of chopped fresh parsley and a drizzle of extra-virgin olive oil adds a touch of elegance to this dish.
• For a quicker yet equally delightful option, toss some al dente pasta with your Osso Buco sauce. Pappardelle or tagliatelle are excellent choices as their broad ribbons embrace the sauce beautifully. Finish with a dusting of grated Pecorino Romano or Parmesan cheese for an easy and satisfying meal.
• Elevate your Osso Buco by preparing a zesty gremolata to sprinkle on top just before serving. Mix finely chopped fresh parsley, grated lemon zest, and minced garlic. This vibrant garnish adds a burst of freshness and contrast to the rich flavors of the dish, creating a harmonious balance.
• Serve your Osso Buco with a side of crusty Italian bread. Not just any bread – toast it, rub it with a garlic clove, and drizzle with olive oil. Use it to soak up the delicious sauce and savor every drop. It’s a rustic and soul-satisfying way to enjoy this classic dish.
• Embrace simplicity by pairing Osso Buco with a rustic vegetable medley. Roast or sauté seasonal vegetables like carrots, asparagus, and bell peppers with olive oil, salt, and pepper. Their natural sweetness and crunch provide a lovely contrast to the rich meat.
• Balance the richness of Osso Buco with a crisp green salad. A simple mix of arugula or baby spinach, cherry tomatoes, and shaved Parmesan tossed in a lemony vinaigrette complements the dish beautifully. It’s a refreshing and palate-cleansing addition.

Wine Pairings

• Traditional Osso Buco: A medium-bodied Italian red wine such as Chianti or Barolo. Their earthy undertones and balanced acidity perfectly match the richness of the dish.
• Vegetarian or Vegan Osso Buco: A white wine like Pinot Grigio or Vermentino. These wines have a bright acidity that can complement the earthiness of mushrooms or the unique flavors of jackfruit.
• Keto-friendly Osso Buco: A full-bodied red like Cabernet Sauvignon or an old-world Tempranillo. Their robust flavors stand up well to the increased protein and reduced tomato sauce.

🏆 Expert Tips. What To Pay Attention To?

• Start with high-quality veal shanks or your choice of meat. Look for cuts with good marbling; it makes all the difference in flavor and tenderness.
• When coating the meat with flour, don’t rush it. Make sure each piece gets a light, even dusting. This will help create a beautiful, thick sauce later.
• When browning the meat, patience is key. Let it develop that gorgeous golden-brown crust on all sides. It’s where the flavor begins.
• After browning, don’t discard those tasty brown bits at the bottom of the pan. That’s pure flavor gold. Deglaze the pan with a splash of wine or broth to incorporate all those delicious tidbits.
• When adding the onion, carrot, capers, and anchovies, take your time to sauté them until they’re soft and fragrant. This builds layers of flavor that will make your Osso Buco sing.
• If using store-bought tomato sauce, opt for one made with high-quality tomatoes. However, if you have the time, making your own sauce from fresh tomatoes elevates the dish to another level.
• Ensure the meat is completely submerged in liquid when simmering. This guarantees even cooking and that luscious, fall-off-the-bone texture.
• The magic of Osso Buco happens when you let it simmer low and slow. Don’t rush this step; give it the time it deserves. Trust me, it’s worth it.

🤔 Answering Your Questions:

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Have a twist on this recipe or a secret ingredient of your own? Share your insights in the comments below. If you’ve tried making this osso buco, post a photo and tag us—we’re eager to see your culinary creations. Your tips and variations might just inspire someone else’s next favorite dish!”