Best 11 Slow Cooker Osso Bucco Recipes

SLOW COOKER OSSO BUCO RECIPE

Steps:

• In a bowl, add the flour and mix with the salt and pepper.
• Coat each slice of the beef shank in the flour.
• In a frying pan over medium heat, add the oil.
• Cook the beef in batches. Cook until each side is browned (Roughly 3-5 minutes).
• In a slow cooker, add the onion, carrot, celery, garlic, red wine, sugar, thyme, diced tomatoes, tomato paste, bay leaf, and beef stock. Mix until combined.
• Lastly, add the beef shanks so that they're covered with the sauce.
• Cook on low for 8 hours or until the meat is tender.
• Season to taste.
• Serve & Enjoy.

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.

OSSO BUCO

Steps:

• Use kitchen twine to tie the veal shanks around the circumference and season with salt and pepper. Dredge them in the flour and shake of any excess.
• Heat a large saute pan with the 3 tablespoons of olive oil over high heat. Add the floured shanks and brown on both sides, about 4 minutes per side. Remove to plate.
• Combine turnips, celery, carrots, pearl onions, and tomatoes in the bottom of a preheated 5-quart slow cooker. Place veal shanks on top of vegetables.
• In a small bowl, stir together the chicken stock, red wine, and Italian seasoning. Pour into the slow cooker over veal shanks.
• Cover and cook on LOW setting for 8 to 10 hours.
• Strain and remove the fat from the cooking liquid. Serve as a sauce on the side.

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.

BEEF OSSO BUCCO

Steps:

• In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt and pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves and remaining salt., Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves., Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., In a small bowl, combine the gremolata ingredients. Serve beef with gremolata and sauce. If desired serve over polenta.

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 OSSO BUCCO

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. 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. nutrition information (per serving): Calories (kcal): 460; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 9; Protein (g): 46; Monounsaturated Fat (g): 7; Carbohydrates (g): 15; Polyunsaturated Fat (g): 1; Sodium (mg): 710; Cholesterol (mg): 205; Fiber (g): 1;

CROCK POT OSSO BUCO

Steps:

• Add first 10 ingredients to your crock pot and set on low for 6- 8 hours.
• In a large skillet add oil and put over a medium high heat. In the mean time season the ox tail well with salt and pepper then dust well in seasoned flour. Add the veal shanks to the skillet and brown on all sides (about 3-4 minutes per side). Remove the shanks from the skillet and place directly into your crock pot. Lid it up and let it do its thing.
• When finished serve over white rice and enjoy.

OSSOBUCCO

Steps:

• Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.
• Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.
• Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.
• Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.
• Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it's still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).

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.

LAMB OSSO BUCO SLOW-COOKED

Steps:

• Put flour into a shallow wide bowl. Season lamb shanks all over with salt and pepper; dredge through the flour until coated, shaking off any excess flour.
• Heat a large skillet over medium heat; add butter and heat until foaming. Cook lamb shanks in the hot butter until golden, about 5 minutes per side. Transfer lamb shanks to a slow cooker.
• Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; transfer to the slow cooker. Add tomatoes with their juice, onion, chicken broth, celery, and thyme leaves to slow cooker.
• Cook on Low until lamb is very tender and almost falling off the bone, 6 to 8 hours. Transfer lamb shanks to a platter and cover with aluminum foil.
• Transfer the sauce in the slow cooker to a large skillet; simmer over high heat until sauce is reduced to about 2 cups, 10 to 15 minutes. Season sauce with salt and pepper.