Slow Cooker Osso Buco

Slow Cooker Osso Buco
  • 4 servings
  • 0:30 Preparation
  • 5:00 Cooking
  • 5:30 Total Time

Ingredients

Add all
  • 4 Tbsp.
    (60 mL)

    extra virgin olive oil

  • 1 Tbsp.
    (15 mL)

    butter

  • Salt and pepper to taste

  • 4

    big veal shanks, sliced 1 in. (2.5 cm) thick

  • flour as needed

  • 2

    medium carrots, diced

  • 1

    medium onion, sliced thin

  • 2

    celery, sliced thin

  • 4

    garlic cloves, chopped

  • 1/2 cup

    white wine

  • 2 cups
    (500 mL)

    crushed roma tomatoes

  • 1/4 cups
    (60 mL)

    beef bouillon

  • 3 Tbsp.
    (45 mL)

    chopped parsley

  • 1 Tbsp.
    (15 mL)

    dried thyme

  • 1 Tbsp.
    (15 mL)

    dried oregano

  • gremolata:

  • 1

    lemon, zest only

  • 1

    orange, zest only

  • 1

    flat-leaf parsley, chopped

  • 4

    garlic cloves, chopped

Preparation

In a skillet, heat oil and butter over medium-high heat.

Season veal shanks with salt and pepper and dredge with flour.

Brown veal both sides and set aside.

Pour fat from pan. Add a bit of butter, then vegetables and garlic and sweat, covered. Deglaze with white wine. Add tomatoes and beef broth and bring to a boil.

Add herbs. Adjust seasoning.

Put veal in a slow cooker.

Add vegetable mixture and cook on low for about 5 hours or until meat falls off the bone.

Meanwhile, prepare gremolata, combining lemon and orange zest with parsley and garlic in a bowl. Set aside.

Transfer cooked meat to a serving dish, ladle sauce over top and sprinkle with gremolata.

Source: Académie Culinaire

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007