Best Slow Cooker Osso Buco Recipes

SLOW COOKER OSSO BUCO

Steps:

• Season the flour with salt and pepper to taste. Toss the veal shank slices with the flour until evenly coated. Melt the butter and olive oil in a large skillet over medium heat. Cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side.
• Combine the onions, carrots, celery, and garlic in a large slow cooker. Set the meat slices atop the vegetables, then pour in the chicken stock and diced tomatoes. Season with oregano and the bay leaf.
• Cook on Low for 8 hours until the meat is falling off of the bone. Season to taste with salt and pepper before serving.

SLOW COOKER OSSO BUCO

Steps:

• Put the flour in a wide, shallow dish. Season the veal shanks all over with salt and pepper and dredge in the flour; shake off the excess flour. *Note: you can tie a piece of twine around the shanks to hold them together during the cooking process. Remove at serving.
• Heat a 12-inch skillet over medium heat. Add the butter, and when it foams, add the shanks to the skillet. Cook until golden, turning once, about 10 minutes. Transfer the shanks to a slow cooker.
• Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of the skillet into the slow cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. Cover and cook on low heat for 6 to 8 hours-the meat will be very tender and almost falling off the bone.
• Transfer the shanks to a platter and cover with foil to keep warm. Pour the sauce from the slow cooker into a large skillet. Simmer over medium heat until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper.
• Meanwhile, in a small bowl, combine the parsley, lemon zest, and garlic to make a gremolata. Serve the veal shanks topped with the sauce and the gremolata.

SLOW COOKER OSSO BUCO

Steps:

• Put the flour in a wide, shallow dish. Season the shanks all over with salt and pepper and dredge in the flour. Shake off excess. Heat a 12 inch skillet over medium heat. Add the butter and when it foams, add the shanks to the skillet. Cook until golden, turning once about 10 minutes total. Transfer the shanks to the slow cooker. Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of skillet into the slow cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery and thyme. Cover and cook on low heat 6-8 hours. The meat will be very tender and almost falling off the bone. Transfer the shanks to a platter and cover w/foil to keep warm. Pour the sauce from the slow cooker to a large skillet. Simmer over medium heat until reduced to about 2 cups, 10-15 minutes. Season to taste w/salt and pepper. Meanwhile, in a small bowl, combine parsley, garlic and lemon zest to make a gremolata. Serve the shanks topped with the sauce and gremolata.

SLOW-COOKER BEEF OSSO BUCO

Steps:

• Coat meat evenly with flour. Heat 1 Tbsp. oil in large skillet on medium-high heat. Add meat; cook 4 min. on each side or until evenly browned on both sides. Place in slow cooker sprayed with cooking spray.
• Heat remaining oil in same skillet. Add vegetables and garlic; cook 3 to 4 min. or until crisp-tender, stirring occasionally. Add broth; stir. Bring to boil; cook 1 min., stirring constantly to scrape browned bits from bottom of skillet.
• Pour vegetable mixture over meat in slow cooker; top with pasta sauce. Add bay leaves; cover. Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).
• Remove and discard bay leaves. Drizzle lemon juice over meat; sprinkle with parsley.

SLOW-COOKER CHICKEN 'OSSO BUCO'

Steps:

• Toss chicken with flour; place in slow cooker sprayed with cooking spray.
• Add all remaining ingredients except rice; stir. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Stir chicken mixture until sauce is thickened. Serve over rice.