Osso buco, a classic Italian dish originating from Milan, is a hearty stew that warms the soul. The name “osso buco” literally translates to “hollow bone,” which refers to the cross-cut veal shanks used in the recipe. Traditionally, osso buco is braised in white wine and broth, resulting in tender, fall-off-the-bone meat and a rich, flavorful sauce. In this article, we’ll explore how to make osso buco in a slow cooker, perfect for a comforting meal on a chilly day.
Understanding Osso Buco
Before we dive into the slow cooker recipe, let’s take a closer look at the traditional osso buco dish. Osso buco is typically made with veal shanks, which are cross-cut to expose the marrow inside. The veal is then dredged in flour, browned in butter, and slow-cooked in a mixture of white wine, broth, and aromatics. The resulting sauce is rich and flavorful, with a thick, velvety texture.
The Importance of Veal Shanks
Veal shanks are the star of the osso buco show. The cross-cut shanks allow the marrow to melt into the sauce, adding a rich, unctuous texture. If you can’t find veal shanks, you can substitute with beef or pork shanks, but the flavor and texture will be slightly different.
Choosing the Right Cut of Meat
When selecting veal shanks, look for cuts that are about 1 1/2 inches thick. You want the shanks to be thick enough to hold their shape during cooking, but not so thick that they become tough. You can also ask your butcher to cut the shanks for you, if needed.
Slow Cooker Osso Buco Recipe
Now that we’ve covered the basics of osso buco, let’s move on to the slow cooker recipe. This recipe serves 4-6 people and can be easily doubled or tripled if needed.
Ingredients:
- 4-6 veal shanks, cross-cut into 1 1/2-inch thick slices
- 1 cup all-purpose flour
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup white wine
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 bay leaves
- Fresh parsley, chopped (optional)
Instructions:
- Season the veal shanks with salt and pepper.
- Dredge the veal shanks in flour, shaking off excess.
- Heat the butter in a large skillet over medium-high heat. Brown the veal shanks on both sides, about 2-3 minutes per side. Remove the veal from the skillet and set aside.
- Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional minute.
- Add the white wine to the skillet, scraping up any browned bits from the bottom. Bring the wine to a simmer and cook until reduced by half, about 2-3 minutes.
- Add the beef broth, tomato paste, thyme, salt, and pepper to the skillet. Stir to combine.
- Add the browned veal shanks to the slow cooker. Pour the sauce from the skillet over the veal.
- Add the chopped carrots, celery, and bay leaves to the slow cooker.
- Cook the osso buco on low for 8-10 hours or on high for 4-6 hours.
- Remove the bay leaves and serve the osso buco hot, garnished with chopped parsley if desired.
Tips and Variations
- Use a good quality white wine for the best flavor.
- If using beef or pork shanks, adjust the cooking time accordingly.
- Add other aromatics like onions, carrots, and celery to the slow cooker for added flavor.
- Serve the osso buco with risotto, polenta, or crusty bread for a hearty meal.
Osso Buco Sauce
The sauce is an essential component of osso buco. The slow cooker method allows the sauce to thicken and reduce, resulting in a rich, flavorful sauce. If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the sauce during the last 30 minutes of cooking.
Serving Suggestions
Osso buco is a hearty, comforting dish that’s perfect for a chilly day. Here are some serving suggestions to elevate your meal:
- Serve the osso buco with risotto, a classic Italian pairing.
- Offer crusty bread or polenta on the side to mop up the sauce.
- Add some sautéed spinach or kale to the dish for a burst of color and nutrients.
- Serve the osso buco with a side of roasted vegetables, such as Brussels sprouts or carrots.
Osso Buco and Risotto
Risotto is a classic Italian pairing for osso buco. The creamy risotto helps to balance the rich, flavorful sauce. To make a simple risotto, cook Arborio rice in chicken broth with some white wine and butter. Finish the risotto with grated Parmesan cheese and a drizzle of olive oil.
Osso Buco and Polenta
Polenta is another popular pairing for osso buco. The creamy polenta helps to soak up the flavorful sauce. To make a simple polenta, cook cornmeal in chicken broth with some butter and Parmesan cheese. Serve the polenta hot, topped with the osso buco and sauce.
Conclusion
Slow cooker osso buco is a hearty, comforting dish that’s perfect for a chilly day. The slow cooker method allows the veal shanks to become tender and fall-off-the-bone, while the sauce thickens and reduces to a rich, flavorful glaze. With its rich flavors and tender meat, osso buco is sure to become a favorite in your household. So why not give it a try? Your taste buds will thank you.
| Servings | Prep Time | Cook Time | Total Time |
|---|---|---|---|
| 4-6 | 30 minutes | 8-10 hours | 8 hours 30 minutes |
Note: The nutrition information is an estimate and may vary based on the specific ingredients used.
What is Osso Buco and where does it originate from?
Osso Buco is a traditional Italian dish that originated in Milan. The name ‘Osso Buco’ literally translates to ‘hollow bone’ in Italian, which refers to the cross-cut veal shanks used in the recipe. This hearty stew has been a staple of Italian cuisine for centuries and is often served with risotto or polenta.
The dish is typically made with braised veal shanks, white wine, and broth, which are slow-cooked together to create a rich and flavorful sauce. The slow-cooking process breaks down the connective tissues in the meat, making it tender and fall-off-the-bone. Osso Buco is often served with a sprinkle of gremolata, a condiment made from lemon zest, garlic, and parsley, which adds a burst of citrus flavor to the dish.
What are the main ingredients used in Slow Cooker Osso Buco?
The main ingredients used in Slow Cooker Osso Buco include veal shanks, onions, carrots, celery, garlic, white wine, beef broth, and tomatoes. The dish also requires some aromatics like bay leaves and thyme, which add depth and warmth to the sauce. Additionally, some recipes may include other ingredients like mushrooms, bell peppers, or olives to add extra flavor and texture.
The key to making a great Osso Buco is to use high-quality ingredients, especially the veal shanks. Look for shanks that are thick and meaty, with a good balance of fat and lean meat. This will ensure that the dish is tender and flavorful. You can also use other types of meat, such as beef or pork shanks, if veal is not available.
How do I prepare the veal shanks for Slow Cooker Osso Buco?
To prepare the veal shanks for Slow Cooker Osso Buco, start by seasoning them with salt and pepper. Then, dredge the shanks in flour, shaking off any excess. This will help create a crust on the meat as it cooks. Next, heat some oil in a pan and brown the shanks on all sides until they are nicely browned. This step is important as it adds flavor and texture to the dish.
Once the shanks are browned, remove them from the pan and set them aside. Then, add some more oil to the pan and sauté the onions, carrots, and celery until they are softened. This will create a flavorful base for the sauce. Finally, add the browned shanks to the slow cooker along with the sautéed vegetables, white wine, broth, and tomatoes.
Can I make Slow Cooker Osso Buco ahead of time?
Yes, you can make Slow Cooker Osso Buco ahead of time. In fact, this dish is perfect for making ahead as the flavors will meld together and the meat will become even more tender. Simply brown the veal shanks and cook the vegetables, then add everything to the slow cooker and cook on low for 8-10 hours.
You can also make the dish a day or two in advance and refrigerate or freeze it until you’re ready to serve. Simply reheat the Osso Buco in the slow cooker or on the stovetop until it’s hot and bubbly. This is a great option if you’re planning a dinner party or special occasion.
What are some common mistakes to avoid when making Slow Cooker Osso Buco?
One common mistake to avoid when making Slow Cooker Osso Buco is not browning the veal shanks properly. This step is crucial as it adds flavor and texture to the dish. Make sure to brown the shanks on all sides until they are nicely browned.
Another mistake is not cooking the Osso Buco long enough. This dish needs to be cooked slowly and patiently to break down the connective tissues in the meat. Cooking it for at least 8 hours will ensure that the meat is tender and the sauce is rich and flavorful. Finally, don’t forget to season the dish regularly as it cooks to ensure that the flavors are balanced.
How do I serve Slow Cooker Osso Buco?
Slow Cooker Osso Buco is typically served with a side of risotto or polenta. The creamy texture of these sides helps to soak up the rich and flavorful sauce. You can also serve the Osso Buco with some crusty bread or over mashed potatoes.
To serve, place a veal shank on each plate and spoon some of the sauce over the top. You can also sprinkle some gremolata over the dish for added flavor and color. Finally, serve the Osso Buco hot and enjoy the oohs and aahs from your dinner guests.
Can I make Slow Cooker Osso Buco in a Dutch oven or oven instead of a slow cooker?
Yes, you can make Slow Cooker Osso Buco in a Dutch oven or oven instead of a slow cooker. Simply brown the veal shanks and cook the vegetables in a pan, then transfer everything to the Dutch oven or a large oven-safe pot. Cover the pot with a lid and cook in a preheated oven at 300°F (150°C) for 2-3 hours, or until the meat is tender.
Alternatively, you can cook the Osso Buco on the stovetop in a large pot or Dutch oven. Simply brown the veal shanks and cook the vegetables, then add the liquid and bring to a boil. Reduce the heat to low and simmer, covered, for 2-3 hours, or until the meat is tender. This method will give you a slightly different texture and flavor than the slow cooker method, but it will still be delicious.