Slow Cooked Osso Buco: A Hearty and Delicious Meal
Are you looking for a delicious and hearty meal that will warm you up during the winter months? Look no further than slow cooked osso buco. This classic Italian dish consists of tender, fall-off-the-bone veal shanks braised with a flavorful tomato-based sauce. It’s the perfect comfort food that will leave you feeling satisfied and happy. Plus, it’s easy to make thanks to the slow cooker. Just set it and forget it!
- 4 to 6 veal shanks, about 2 inches thick
- 1/2 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 3 celery stalks, chopped
- 3 carrots, chopped
- 1 can diced tomatoes (28 oz)
- 1/2 cup beef broth
- 1/2 cup white wine
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Zest of 1 lemon
- 1/4 cup chopped fresh parsley, for garnish
- Season the veal shanks with salt and pepper. On a large plate, mix the flour with salt and black pepper. Dredge the shanks in the seasoned flour, shaking off any excess.
- Heat the olive oil in a large skillet. Brown the veal shanks on all sides, about 5 minutes per side. Transfer the shanks to the slow cooker.
- In the same skillet, sauté the onion, garlic, celery, and carrots for 5-7 minutes, or until the vegetables are softened. Pour in the diced tomatoes, beef broth, white wine, tomato paste, thyme, and red pepper flakes (if using). Stir to combine.
- Bring the sauce to a boil and then pour it over the veal shanks in the slow cooker. Cover and cook on low for 6-8 hours, or until the meat is tender and falls off the bone.
- Before serving, remove the veal shanks from the slow cooker and place on a platter. Stir the lemon zest into the sauce. Pour the sauce over the shanks and garnish with fresh parsley.
Sounds like a great recipe, right? But let me tell you, there are some tricks to getting this classic Italian dish just right. For starters, make sure you use quality veal shanks. They should be about 2 inches thick and nicely marbled. If you can’t find veal, you can also use beef shanks. Just make sure to cook them a little longer since they are usually tougher than veal. Another key to success with this recipe is the slow cooker. The low, steady heat allows the meat to tenderize and the flavors to meld together over several hours.
Finally, don’t skimp on the garnish. A sprinkle of fresh parsley and lemon zest adds a bright, fresh finish to the dish that balances out the richness of the meat and the sauce. I also like to serve osso buco with a side of creamy polenta or mashed potatoes to soak up all that delicious sauce.
So next time you’re in the mood for a comforting, hearty meal, give this slow cooked osso buco recipe a try. I promise you won’t be disappointed!