Slow Cooker Beef Osso Buco

Prep Time
Cook Time
Ready In

"I like to serve this over grits, mashed potatoes, or pasta. Although customarily this recipe calls for veal, this is a more economical version and still very tasty!"

Original is 5 servings


  • Serving Size: 1 (656.4 g)
  • Calories 886.4
  • Total Fat - 68.2 g
  • Saturated Fat - 32.6 g
  • Cholesterol - 568.8 mg
  • Sodium - 1358.6 mg
  • Total Carbohydrate - 21.1 g
  • Dietary Fiber - 4.8 g
  • Sugars - 9 g
  • Protein - 45.7 g
  • Calcium - 1392.5 mg
  • Iron - 17.1 mg
  • Vitamin C - 41.4 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat broiler.

Step 2

Sprinkle 1/2 teaspoon salt over the beef. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add beef; cook 4 minutes on each side or until browned. Add beef to a 6 quart slow-cooker coated with cooking spray.

Step 3

Add 1 1/2 teaspoons oil to the skillet; swirl to coat. Add onion, celery, carrot, tomato paste, and garlic; saute 4 minutes. Add beef stock and mushrooms. Bring to a boil and cook 1 minute, scraping pan to loosen browned bits.

Step 4

Add stock mixture, wine, cornstarch, pepper, and bay leaf to the slow cooker.

Step 5

Place tomatoes on a jelly roll pan. Broil 8 minutes or until blackened. Place tomatoes on beef, pressing lightly to crush. Cover and cook on low for 8 hours or until the beef is tender.

Step 6

Remove the beef from the slow cooker. Remove the meat from the bones (save for those that like marrow). Stir the meat and 1 1/4 teaspoons salt into the slow-cooker. Discard the bay leaf.

Step 7

Combine the parsley, rind, and garlic. Sprinkle on top when you serve.


  • Slow Cooker
  • Cooking spray

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