Slow Cooker Osso Buco Recipe
Beef shanks are browned and then braised in a flavor 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.