Slow Cooker Osso Buco recipe

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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 ¼ cups chicken stock
1 (14 ounce) can diced tomatoes
2 teaspoons chopped fresh oregano
1 bay leaf

Nutrition Info

521.8 calories
carbohydrate: 14.6 g
cholesterol: 256.1 mg
fat: 21 g
fiber: 2.8 g
protein: 64.7 g
saturatedFat: 7.3 g
servingSize: -
sodium: 488.9 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Cook on Low for 8 hours until the meat is falling off of the bone. Season to taste with salt and pepper before serving.

Recipe Yield

6 servings

Recipe Note

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.

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