This Easy Slow Cooker Osso Buco is rich, hearty, and fall-apart tender. Beef shanks are simmered low and slow in a savory broth with herbs and white wine—easy to make and full of down-home flavor.
Before I married a cowboy and started raising my own beef, I’d only ever had Osso Buco in a fancy Italian restaurant.
But when we brought home our first butchered steer and I saw a whole box of shanks, I knew exactly what I was making for dinner!
This cozy, slow-cooked Osso Buco turned out to be my husband’s new favorite dinner.
I like to think of it as an Italian-style pot roast—rich, hearty, and full of flavor, without any fuss.
It’s the kind of dish that feels special enough for company, but still perfect for a quiet Sunday dinner at home.
About Beef Shanks
Beef Shank Basics (What You Oughta Know):
- Where it comes from: Shanks are cut from the lower legs of the cow—both front and back. The hind leg shanks tend to be meatier with a bit more yield.
- Tough but tasty: This cut is full of connective tissue, which means it needs a good long cook—like braising or simmering low and slow—to break down and turn melt-in-your-mouth tender.
- Rich flavor: Bone-in shanks bring extra goodness to the pot. The marrow adds richness and depth to your dish, making every bite silky and satisfying.
- Price range: Depending on your butcher or grocery store, you’ll usually find shanks priced between $4.99 to $12.99 per pound—making them an affordable option for a special-feeling meal.
Ingredient Notes
- beef shanks - I use beef shanks but this dish is traditionally made with veal shanks.
- broth - Beef or chicken broth both work well. Water can also be used in a pinch.
- red onion - Adds a sweet depth to the sauce, yellow onion and shallots are great substitutes.
- dry white wine - Brings a subtle acidity to the sauce and beef. Red wine can also be used.
- tomato paste - I’ve used diced and stewed tomatoes in place of tomato paste and it turned out delicious.
- rosemary, thyme, bay leaf - These bring a great herbal note to the dish, but can be left out if you don’t have them on hand.
- garlic - This recipe uses smashed garlic cloves which adds a subtle garlic flavor.
(see recipe card for full ingredient list and measurements)
How to Make Easy Slow Cooker Osso Buco
- Season the shanks with salt and pepper then dust them with flour on both sides.
- Brown the shanks on both sides.
- Transfer the shanks to a slow cooker.
- In the same skillet, heat 2 tablespoons of oil over medium heat. Add the diced carrots, celery, and red onion and cook until softened and lightly caramelized. Around 5 minutes.
- Add the smashed garlic cloves and tomato paste. Stir and cook for 1-2 minutes.
- Add the white wine and cook over low heat until reduced, 2-3 minutes.
- Pour the wine and vegetable sauce over the shanks and add the herbs.
- Add the broth.
- Cover and cook on low for 8 hours or high for 6 hours or until the shanks are fall apart tender. Remove the lid for the last 30 minutes of cooking to let the sauce reduce. Taste the sauce and season to your liking.
- Serve over mashed potatoes or polenta. Enjoy!
How to Serve this Recipe
Traditionally Osso Buco is served over polenta and topped with a gremolata. But my family are meat and potatoes kinda people, so I serve it over mashed potatoes. Sometimes with a side of green beans, but it’s great just as is!
Tips & Tricks
- Don’t skip the wine – I’m not much of a wine drinker, but I always pick up a bottle just for this recipe. The white wine adds a nice brightness that really brings the whole dish to life. I’ve tried it without—and I always miss it!
- Go easy on the herbs – Rosemary and thyme add a lovely depth of flavor, but they can be strong. If your crew isn’t big on herbs, feel free to cut back or leave them out altogether.
- Meal prep made easy – This Osso Buco makes a graet lunch the next day. Just a heads up: once it’s chilled, the fat will firm up on top and hide the meat underneath. To make things easier, go ahead and portion out your servings while it’s still warm in the slow cooker.
- Sear for flavor – Don’t skip the browning step! Giving those beef shanks a good sear before they go in the pot adds a deep, rich flavor you just can’t get any other way.
If you enjoyed this slow cooker recipe, be sure to try my Slow Cooker Sloppy Joes or my Instant Pot Hawaiian Beef Stew!
Easy Slow Cooker Osso Buco Recipe - with Beef Shanks
Beef shanks are braised in a rich, flavorful sauce until fall apart tender. White wine, herbs, and a long cooking time really bring out the best in this humble cut of beef.
Equipment
- 1 Slow Cooker
Ingredients
- 4 tablespoon olive oil split
- 4 beef shanks
- 2 tablespoon flour
- 2 carrots diced
- 2 celery stalks diced
- 1 red onion diced
- 4 garlic cloves smashed
- 2 tablespoon tomato paste
- 1 cup dry white wine sub red wine or broth
- 4 cups broth beef or chicken
- 1 rosemary sprig
- 2 thyme sprigs
- 1 bay leaf
- salt and pepper to taste
Instructions
- Generously season the shanks with salt and pepper and coat them with flour on both sides.
- Heat 2 tablespoons of oil in a large skillet over medium high heat. Sear the shanks and both sides until deep brown. Transfer them to the slow cooker.
- In the same skillet, heat 2 tablespoons of oil over medium heat and saute the diced carrots, celery, and red onion until softened and lightly caramelize. Around 5 -7 minutes. Season with salt and pepper.
- Add smashed garlic cloves and tomato paste. Stir and cook for a minute or two.
- Pour in white wine, stir, and cook for a few minutes to let it reduce. Transfer to slow cooker and add the herbs.
- Add the broth, put the lid on and cook on low for 8 hours, high for 6 hours, or until shanks are fall apart tender.
- Remove the lid for the last 30 minutes of cooking to let the sauce reduce. Taste and season to your liking.
- Serve over polenta or mashed potatoes.
Notes
- Do not skip browning the shanks, this step adds a lot of flavor.
- A dry red wine can be used in place of white wine.
- If you do not have any broth or stock on hand, water can be used.
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