Osso buco recipe slow cooker

This is a beautiful, tender, and delicious meat casserole. With carrots, celery, and onions, it forms a deliciously juicie gravy. It is delicious and served with couscous or rice. The leftovers were a hit with my family. They fought to get the rest for lunch the following day. This was a real success.


  • Two tablespoons of all-purpose flour
  • Salt and pepper to taste
  • 6 (1 inch) thick slices of veal shank, sliced for osso buco
  • Two tablespoons butter
  • Two tablespoons of olive oil
  • Two onions, roughly chopped
  • Two large carrots, chopped
  • Two stalks of celery, chopped
  • Two cloves garlic, thinly sliced
  • 1 1/4 cups chicken stock
  • 1 (14-ounce) can of diced tomatoes
  • Two teaspoons of chopped fresh oregano.
  • One bay leaf


  1. Sprinkle the flour with pepper and salt to taste. Toss the shanks of veal with flour until they are evenly coated. Melt butter and olive oils in a large pan over medium heat. The shank slices should be cooked in the buttery hot oil until they are golden brown all over, approximately 10 minutes on each side.
  2. In a large slow cooker, combine the celery, onions, carrots, and garlic. Then, pour the diced tomatoes and chicken stock over the vegetables. Oregano, bay leaf, and salt to taste.
  3. Cook the meat on low for 8 hours or until it falls off the bone; before serving, season to taste with pepper and salt.


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