Osso Buco

by kara on January 14, 2013

Osso Buco

Oh goodness.  It’s so ridiculously cold outside this week.  All it takes is frigid temps like these to make me hibernate and cook at home.  Osso Buco is one of my tried and true winter weather meals to make on a Sunday.  I start it mid-morning and let it simmer in the slow cooker, with the aroma wafting throughout the house all day long.

Make this dish for someone you want to impress.  You will not be disappointed.  The recipe makes 4-6 servings, depending on whether or not you have additional side dishes.   I served up the leftover Osso Bucco on top of spaghetti squash for the following night’s dinner.  Awesome.

Veal shanks can be hard to find.  I get mine from my trusted butcher shop, Clancey’s Meats, in the Linden Hills neighborhood.  Clancey’s always seems to have what I’m looking for, the staff is pleasant and knowledgeable, and the products are sourced from local farms.  It matters to me where our meat comes from.

Osso Buco

Adapted from Cooking Light Slow Cooker Cookbook, 2004

2 Tbsp. all-purpose flour

3/4 tsp. black pepper

2 large veal shanks (about 2  inches thick)

1-2 Tbsp. olive oil

1 heaping cup of chopped carrots

1 cup chopped celery

1 large yellow onion, chopped

1 large garlic clove, minced

1/2 cup dry white wine (I like Sauvignon Blanc)

14.5 ounce can diced tomatoes, drained

1/2 tsp. Kosher salt

1 bay leaf

1/4 tsp. freshly ground pepper

1 Tbsp. fresh rosemary, chopped (plus additional sprigs for plating)


In a shallow baking dish, combine the flour and black pepper.  Add the veal shanks and coat all sides of shanks with flour mixture.

In a large Dutch oven or nonstick skillet, heat the olive oil over medium high heat.  Brown shanks on all sides and place in a slow cooker.

Add the vegetables (carrots-garlic) to the Dutch oven and cook for approximately 5 minutes.  Add the wine and scrape the browned bits from bottom of pan.  Cook for 1-2 minutes.

Add the vegetable mixture to the slow cooker.   Add the diced tomatoes, Kosher salt, bay leaf, freshly ground pepper, and 1 Tbsp. fresh rosemary.

Cook the Osso Buco for 6-7 hours on high heat in the slow cooker. Discard the bay leaf before plating with fresh rosemary sprigs.  Osso Buco can be served on top of noodles or mashed potatoes, but popovers or crusty bread with butter are my sides of choice.












{ 1 comment… read it below or add one }

PolaM January 15, 2013 at 3:44 am

The traditional side to ossobuco is risotto, but I prefer polenta! So for veal Clancy’s? I’ll have to note this.

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