Slow-cooked osso buco with beef shank, red wine, and vegetables. Tender, rich, and perfect for busy days with a slow cooker option.
"Mom, can we have amazing beef thing tonight?" has replaced "Can we get McDonald's?" in our weeknight dinner conversations—a change I never saw coming when I first attempted osso buco.
This began during a RARE child-free weekend when my husband and I decided to recreate a dish we'd tried on our anniversary. With just an ambitious attitude up our sleeve, we tackled the complicated recipe together. We spent nearly four hours making traditional osso buco that was undeniably delicious but completely impractical for regular life with kids and work.
Yet something about the rich flavors and tender meat stuck with us. When my son actually requested "that fancy meat dish" instead of chicken nuggets, I knew I needed to find a way to make osso buco compatible with our hectic schedule.
This dish has been so requested in my family that I came up with three different ways to cook it depending on how much time I have. My notes app witnessed the evolution: first, the traditional oven method for weekends when I can baste and monitor, resulting in a restaurant-quality meal.
For weeknights, the stovetop version cuts cooking time nearly in half while keeping much of the depth. With about 90 minutes of mostly hands-off cooking, it became our go-to.
The most practical change was the slow cooker—a morning prep solution that transforms the same ingredients into tender perfection by dinner with almost no supervision. My son, who usually negotiates vegetables like a tiny lawyer, now eagerly soaks up the sauce with anything he can find.
What began as an ambitious weekend cooking project has evolved into three versions of the same beloved dish, each tailored to different time constraints. The unexpected bonus? Our family dinner conversations have shifted from negotiating what fast food to pick up to discussing which version of osso buco fits our schedule that night.
Sometimes the most significant household revolutions start with a single recipe and a stubborn determination to make gourmet flavors work within the chaotic reality of family life.
Ingredients
- Carrot - Adds natural sweetness and a vibrant color to the dish. I’ve found that using a large, fresh carrot enhances the flavor significantly compared to pre-packaged options, making the broth richer and more appealing.
- Onion - Serves as a key aromatic base that brings depth to the dish. I prefer yellow onions for their balanced sweetness, which complements the savory elements beautifully.
- Beef shanks - The star of the dish, these cuts provide rich, hearty flavor and become tender when slow-cooked. I always choose bone-in shanks, as the marrow adds an extra layer of richness to the broth.
- Tomatoes - Introduce acidity and brightness, balancing the richness of the beef. I typically use ripe, fresh tomatoes for their flavor, but canned tomatoes work well in a pinch and can be more convenient.
- Celery root - Adds an earthy depth that enhances the overall flavor profile.
- Leeks - Gives a mild, sweet onion flavor that adds complexity. I always use the white and light green parts, as they are the most tender and flavorful.
- Tomato paste - Intensifies the tomato flavor and adds a rich, savory element to the broth. I keep a tube of tomato paste on hand, as it’s a great way to boost flavor in many dishes.
- Red wine - Used to deglaze the pan, adding depth and richness. I prefer a dry red wine that I enjoy drinking.
- Chicken broth - Adds moisture and flavor, forming the base of the sauce. I usually opt for homemade broth for the best taste, but high-quality store-bought options are a good backup.
- Garlic - Introduces a robust flavor that enhances the dish's aroma. Fresh garlic is essential; I often use several cloves, as it really adds to the overall taste.
- Olive oil - Used for sautéing the aromatics, it adds richness and helps develop the flavors in the pot. I always choose extra virgin olive oil for its superior taste.
- Bay leaves - Infuse a subtle herbal note as the dish simmers. I typically add a couple of bay leaves for flavor but always remember to remove them before serving.
See the recipe card for exact quantities.
Step-by-step Instructions
Osso buco is a classic Italian dish featuring tender braised beef shanks cooked in a rich sauce with vegetables and wine. This dish can be prepared in multiple ways, making it versatile for any schedule. Here are three options depending on how much time you have: the traditional oven method, a quicker stovetop version, or a convenient slow cooker approach. Choose the one that best fits your day!
Prepare the Vegetables
Start by finely chopping the peeled celery root and garlic. Cut the onion in half without peeling it, as this will help release its flavor during cooking. Next, slice the leek into rings. Peel the carrots and chop them into puck-shaped pieces for even cooking.
Brown the Shanks
Want to save this?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week.
In a frying pan, heat a drizzle of olive oil over medium-high heat. Once the oil is hot, add the beef shanks to the pan. Sear the shanks on both sides until they are nicely browned. This step adds depth of flavor to the dish, so take your time to achieve a good crust.
Option 1: Osso Buco in the Slow Cooker (Perfect for Busy Days)
Prepare the Slow Cooker
In a frying pan, roast the chopped vegetables until they begin to soften. Transfer them to the bowl of your slow cooker. Add the sliced tomatoes and tomato paste to the vegetables.
Add Remaining Ingredients
Pour in the wine and broth, then add the browned shanks, bay leaf, and season with salt and pepper to taste.
Cook in the Slow Cooker
Set the slow cooker to low and cook for 6-8 hours, or on high for about 4 hours. This method allows the meat to become tender and absorb the flavors of the sauce.
Option 2: Osso Buco in the Oven (Classic Method)
Preheat the Oven
Preheat your oven to 160°C (320°F). This low and slow cooking method is ideal for tenderizing the meat.
Roast the Vegetables
In a ceramic pot, add the prepared vegetables and roast them in the oven until they become translucent. This usually takes about 5-10 minutes. Once they are ready, slice the tomatoes and place them in the pot with the vegetables, cooking for a couple more minutes to soften them.
Combine Ingredients
Pour in the stock and red wine, then add the browned shanks to the pot. Stir in the tomato paste, and season with salt and pepper.
Cook in the Oven
Cover the pot and place it in the preheated oven. Cook for 2.5 to 3 hours. Towards the end of the cooking time, add the bay leaf, then turn off the oven and let the pot sit inside for an additional 10 minutes to allow the flavors to meld.
Option 3: Osso Buco on the Stovetop (Quick Version)
Roast the Vegetables
In a saucepan, roast the chopped vegetables over medium heat until they soften. Then, add the sliced tomatoes, stock, wine, and tomato paste. Season with salt and pepper to taste.
Simmer the Dish
Bring the mixture to a boil, then cover the saucepan with a lid. Reduce the heat to low and let it simmer for 2 to 2.5 hours. About 10 minutes before the cooking time is up, add the bay leaves. Once finished, turn off the heat and allow the dish to sit for a few minutes to infuse the flavors. Remember to remove the bay leaves before serving.
Serve
Serve the osso buco hot, garnished with fresh herbs if you wish, and enjoy this comforting dish with your favorite sides!
Storage
Allow any leftover osso buco to cool to room temperature before transferring it to an airtight container. Store the dish in the refrigerator for up to 3 days. When reheating, you can warm it in the oven or on the stovetop over low heat, adding a splash of broth or water to keep it moist. If you want to store it for a longer period, you can freeze the osso buco in airtight freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating. Enjoy your leftovers while they’re still flavorful!
Top Tips
Choose the right cut: When selecting beef shanks, look for cuts with good marbling and a bone in the center. The marrow adds richness to the dish, so bone-in shanks are preferable for the best flavor and texture.
Don’t rush the browning: Take your time when browning the shanks. This step is crucial for developing a deep, savory flavor in the final dish. Make sure the oil is hot enough before adding the meat, and avoid overcrowding the pan to achieve a nice crust.
Adjust the cooking time: Depending on the size of your shanks and the cooking method you choose, the cooking time may vary. Always check for tenderness; the meat should be fork-tender and easily pull away from the bone. If using a slow cooker, ensure you follow the recommended cooking times for best results.
What to Serve Slow Cooker Osso Buco
A rich, slow-cooked dish like osso buco pairs well with sides that balance its deep flavors and tender texture. For a comforting option, chicken pumpkin risotto brings a touch of sweetness with pumpkin and a creamy consistency that works well with the braised meat. Another great choice is mashed potatoes with Greek garlic beet greens, which adds a hint of earthiness to the plate. If you’re in the mood for something baked, the richness of creamy leek and mushroom pasta bake makes it a great companion to the slow-cooked dish.
For lighter sides, roasted vegetables bring brightness and texture to the meal. Roasted carrots with hazelnuts add a bit of crunch, while roasted cauliflower in green herb sauce brings a fresh, herby contrast. A good loaf of bread is always a smart addition, and rosemary sourdough is sturdy enough for soaking up every bit of sauce. If you’re looking for more slow cooker meals to round out your week, try Greek chicken, a hearty kabocha squash soup, or chicken marinara for an easy dinner option.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Slow Cooker Osso Buco Recipe
Equipment
- Slow Cooker
Ingredients
- 1 large carrot
- 1 onion
- 2 beef shanks puck
- 2-3 tomatoes
- 1 ½ to 2 oz. celery root
- 1 oz. leeks
- ⅕ tbsp. tomato paste
- 2 cups red wine
- 2 cups chicken broth
- 2-3 cloves of garlic
- 2 tbsp. olive oil
- 2 bay leaves
- salt pepper to taste.
Instructions
- Finely chop the peeled celery root and garlic. Cut the onion in half without peeling. Cut the leek into rings. Peel the carrots and chop with a shaped knife into pucks.
- Heat a frying pan with olive oil and fry the shanks on both sides until browned.
Option 1: Osso buco in the slow cooker (perfect for busy days)
- Roast the vegetables in a frying pan and transfer them to the bowl of the slow cooker. Add the tomato slices and tomato paste.
- Pour in the wine and broth. Add the shanks, bay leaf, salt and pepper to taste. Cook on low for 6-8 hours or on high for 4 hours.
Option 2: Osso buco in the oven (classic way)
- Preheat the oven to 160°C (320°F). In a ceramic pot, roast the prepared vegetables until transparent. Slice the tomatoes and place them in the pot. Continue cooking for a couple more minutes.
- Pour in the stock and wine. Place the roasted shanks. Add the tomato paste, salt and pepper. Cook in the oven for 21/2 to 3 hours. At the end of cooking, add bay leaf and turn off oven. Leave the pot in the oven for 10 minutes.
Option 3: Osso buco on the stovetop (quick version)
- 3- Roast the vegetables in a saucepan. Add the tomatoes, stock, wine and tomato paste. Salt and pepper the dish.
- Bring to a boil and cover with a lid. Reduce heat to low and cook the osso buco for 2-2 ½ hours. Ten minutes before the end of cooking time, add the bay leaves. Turn off the heat and leave the dish on the stove to infuse. Remove the bay leaves.
- Transfer the shanks to a serving dish along with the vegetables and gravy.
