Slow Cooker Osso Buco

Name: Slow Cooker Osso Buco
Prep time: 20 min
Cook time: 510 min
Yield: 6
Ingredients: 2 tablespoons all-purpose flour; salt and pepper to taste; 6 (1 inch) thick slices veal shank, sliced for osso buco; 2 tablespoons butter; 2 tablespoons olive oil; 2 onions, roughly chopped; 2 large carrots, chopped; 2 stalks celery, chopped; 2 cloves garlic, thinly sliced; 1 1/4 cups chicken stock; 1 (14 ounce) can diced tomatoes; 2 teaspoons chopped fresh oregano; 1 bay leaf

⏱️ Ready in 8h 50m 🥄 Prep 20 min 🔥 Cook 8h 30m 👥 6 servings 👁️ 24 views

A beautiful, tender and mouth-watering meat casserole, so full of flavor. It forms a juicy and delightfully tasty gravy with carrots, celery and onion. Delicious served with boiled rice or couscous. My family couldn't get enough of this and were fighting to book the left-over bit for their lunch the next day. A real success.

★ ★ ★ ★ ★ — (0 ratings)

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🔗 Recipe adapted from AllRecipes

#Slow cooked

📊 At a Glance

Prep 20 min

Cook 8h 30m

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 522

% Daily Value*

Total Fat 21g 27%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 489mg 21%

Total Carbohydrate 14.6g 5%

Dietary Fiber 2.8g 10%

Total Sugars 6.3g

Protein 64.7g 129%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.