Osso buco, a traditional Italian dish originating from Milan, is a hearty stew made with braised veal shanks, vegetables, and a rich broth. The name “osso buco” literally translates to “hollow bone,” which refers to the marrow-filled veal shanks used in the recipe. While osso buco is typically cooked on the stovetop or in the oven, it can also be made in a slow cooker, resulting in a tender and flavorful dish with minimal effort.
Understanding Osso Buco
Before we dive into the slow cooker recipe, it’s essential to understand the components of osso buco and the cooking techniques involved. Osso buco is a classic example of a braised dish, where tougher cuts of meat are cooked low and slow in liquid to break down the connective tissues and create a tender, fall-off-the-bone texture.
The key ingredients in osso buco include:
- Veal shanks: The star of the dish, veal shanks are cut into thick slices and braised in liquid to create a tender and flavorful meat.
- Aromatics: Onions, carrots, celery, and garlic are sautéed in olive oil to create a flavorful base for the stew.
- White wine: A dry white wine is used to add depth and acidity to the stew.
- Broth: A combination of beef and chicken broth is used to create a rich and savory liquid.
- Tomatoes: Fresh or canned tomatoes are added to the stew to create a burst of juicy flavor.
- Gremolata: A condiment made from lemon zest, garlic, and parsley is served on top of the osso buco to add a bright and citrusy flavor.
Preparing the Veal Shanks
To prepare the veal shanks for slow cooking, it’s essential to season them with salt, pepper, and flour. This will help create a crust on the meat and add flavor to the stew.
- Season the veal shanks with salt and pepper on both sides.
- Dredge the veal shanks in flour, shaking off any excess.
Slow Cooker Osso Buco Recipe
Now that we’ve covered the basics of osso buco, it’s time to create the slow cooker recipe. This recipe serves 4-6 people and can be easily doubled or tripled to feed a larger crowd.
Ingredients:
- 4-6 veal shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup white wine
- 2 cups beef broth
- 1 cup chicken broth
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Gremolata, for serving
Instructions:
- Heat the olive oil in a large skillet over medium-high heat. Sear the veal shanks until browned on both sides, about 2-3 minutes per side. Remove the veal shanks from the skillet and set aside.
- Add the chopped onion, garlic, carrots, and celery to the skillet and sauté until the vegetables are tender, about 5 minutes.
- Add the white wine to the skillet and stir to deglaze, scraping up any browned bits from the bottom of the pan.
- Transfer the skillet contents to the slow cooker and add the beef broth, chicken broth, crushed tomatoes, thyme, and rosemary. Stir to combine.
- Add the browned veal shanks to the slow cooker and season with salt and pepper.
- Cook the osso buco on low for 8-10 hours or on high for 4-6 hours.
- Serve the osso buco hot, topped with gremolata and crusty bread on the side.
Gremolata Recipe
Gremolata is a condiment made from lemon zest, garlic, and parsley. It’s a classic topping for osso buco and adds a bright and citrusy flavor to the dish.
Ingredients:
- 1 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- Salt and pepper, to taste
Instructions:
- Combine the chopped parsley, garlic, lemon zest, and lemon juice in a bowl.
- Season the gremolata with salt and pepper to taste.
- Serve the gremolata on top of the osso buco.
Tips and Variations
While this slow cooker osso buco recipe is a classic, there are several tips and variations to keep in mind:
- Use a good quality white wine: A dry white wine is essential for adding depth and acidity to the stew.
- Don’t overcook the veal shanks: The veal shanks should be tender and fall-off-the-bone, but not mushy.
- Add other aromatics: Onions, carrots, and celery are classic aromatics, but you can also add other vegetables like mushrooms or bell peppers.
- Use different types of broth: While beef and chicken broth are classic, you can also use other types of broth like vegetable or fish broth.
- Serve with crusty bread: Crusty bread is essential for sopping up the rich and savory broth.
Serving Suggestions
Osso buco is a hearty and comforting dish that’s perfect for special occasions or everyday meals. Here are some serving suggestions:
- Serve with crusty bread: Crusty bread is essential for sopping up the rich and savory broth.
- Serve with risotto: Risotto is a classic Italian side dish that pairs perfectly with osso buco.
- Serve with polenta: Polenta is a creamy and comforting side dish that pairs perfectly with osso buco.
- Serve with roasted vegetables: Roasted vegetables like Brussels sprouts or broccoli are a tasty and healthy side dish that pairs perfectly with osso buco.
In conclusion, slow cooker osso buco is a hearty and comforting dish that’s perfect for special occasions or everyday meals. With its rich and savory broth, tender veal shanks, and flavorful aromatics, it’s a dish that’s sure to become a favorite. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and requires minimal effort. So why not give it a try and experience the delicious flavors of Italy in the comfort of your own home?
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.