Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Slow Cooker Braised Osso Buco

4.2
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
510 min
TOTAL TIME
530 min
SERVINGS
6 servings
Dinner Italian
Slow Cooker Braised Osso Buco
Ingredients
  • 2 tablespoons all-purpose flour
  • salt and pepper to taste
  • 6 (1 inch) thick slices veal shank, sliced for osso buco
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 onions, roughly chopped
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, thinly sliced
  • 1 1/4 cups chicken stock
  • 1 (14 ounce) can diced tomatoes
  • 2 teaspoons chopped fresh oregano
  • 1 bay leaf
Instructions
1
Prepare your ingredients by sprinkling a pinch of salt and a few grinds of black pepper over the flour, allowing you to customize the seasoning to your liking.
2
The next step is:
3
Dredge the veal shank slices in the seasoned flour, ensuring they are evenly coated on all sides.
4
The next step is:
5
Melt a generous amount of butter and olive oil in a large skillet over medium heat, creating a rich and savory base for cooking.
6
The next step is:
7
Sear the veal shank slices in the hot skillet until they are golden brown on all sides, requiring about 10 minutes per side to achieve the perfect crust.
8
The next step is:
9
Combine the sliced onions, chopped carrots, diced celery, and minced garlic in a large slow cooker, creating a flavorful foundation for the dish.
10
The next step is:
11
Place the veal shank slices atop the vegetable mixture in the slow cooker, followed by a pour of chicken stock and diced tomatoes.
12
The next step is:
13
Sprinkle a few sprigs of oregano and a bay leaf over the dish, adding depth and complexity to the flavors.
14
The next step is:
15
Cook the mixture on Low for 8 hours, allowing the meat to become tender and fall off the bone.
16
The next step is:
17
Season with salt and pepper to taste before serving, bringing the dish to a satisfying conclusion.