Slow Cooker Osso Buco

One of our favorite winter meals is Veal Osso Buco. It simmers all day in the slow cooker, and fills the house with a wonderful aroma. It’s a delicious and filling meal, with a lovely tomato sauce.

This recipe is adapted from The American Heart Association Cookbook and takes a bit of preparation, but is worth the effort. We also make an oven version, if you prefer that method: Oven Osso Buco.

Below the recipe, you can see a picture of our dish. We didn’t have any lemon, so used orange zest instead – it was just as tasty!

Slow Cooker Osso Buco

  • 1.5 lb veal shanks
  • Can of diced Tomatoes (14 to 19 oz. )
  • Tbsp of olive oil
  • One large carrot, grated or finely chopped
  • 2 celery stalks chopped
  • 1 large sweet onion diced finely
  • 2 cloves of garlic ( I use 1 tsp from jar of minced garlic )
  • 1 tbsp oregano
  • 2 tsp basil
  • 1 tsp dried thyme
  • ¼ cup of flour
  • Salt and Pepper to taste
  • 2 Lemon peel strips
  • 1 cup of beef broth
  • ½ cup red wine
  • Rice or pasta
  1. Combine flour, salt and pepper in flat bowl and dredge the veal shanks
  2. Put the carrot, celery and onions in the bottom of the slow cooker and mix up
  3. Add garlic, oregano, basil, thyme, salt and pepper to taste, and lemon strips to slow cooker and mix with other ingredients.
  4. Heat non-stick fry pan on high and add olive oil.
  5. Brown veal shanks on both sides
  6. Add veal shanks to slow cooker on top of vegetables.
  7. Cover with diced tomatoes and add beef broth and wine
  8. Cook for 30 to 40 minutes on high, then set the slow cooker to low for 4 to 6.5 hours
  9. Prepare rice or pasta according to package instructions
  10. Prior to serving trim Osso Buco and cut into bite size pieces
  11. Serve Osso Buco and vegetables over bed of rice or fine pasta ( angel hair )

ossobuco

 

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