Slow Cooker Ossobuco

4.58 from 7 votes

Fall off the bone slow cooker ossobuco, a classic Italian dish adapted for the slow cooker. Served with gremolata and risotto Milanese.

Prep Time15

Cook Time4 15

Total Time4 30

Course: Beef, Pork and Lamb

Cuisine: Italian

Servings: people

Calories: 889kcal

Author: Adina

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

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

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

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.