Osso buco is one of those dishes that appear to be extremely intimidating because it is available on the menus of all upscale restaurants. The name is elegant, but that's about all there is to it. Everything about osso buco is straightforward, especially when made in a slow cooker. Everything but the flavor, I suppose. When you first bite into this slow cooker osso buco, that is very probably the greatest part.
Prep Time: 20 minutes
Cook Time: 3-5 hours
Total Time: 5 hours 20 minutes
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp freshly ground white pepper
- 4 osso buco
- 2 tablespoons oil
- 2 carrots, chopped
- 3 celery sticks, diced
- 2 brown onions, diced
- 4 garlic cloves, peeled and chopped
- 1/4 cup tomato paste
- 1 1/2 cups white wine
- 1 1/2 cups beef or veal stock
- 1 tin chopped tomatoes (400g)
- 2 bay leaves
- In a large mixing basin, combine the flour, salt, and pepper. Using a pastry brush, coat the osso buco in flour. If you don't shake off the excess flour, it will burn in the pan.
- 1 tablespoon oil, heated in a large fry pan over medium-high heat Brown the osso buco in a skillet until golden, then transfer to a slow cooker bowl.
- Reduce the heat to medium and sauté the carrots, celery, onion, and garlic in the remaining tablespoon of oil. Saute the onion for 3-4 minutes, or until it is translucent but not brown.
- Cook for another minute after adding the tomato paste to the vegetables.
- Pour in the wine, stock, tomatoes, and bay leaves. Add any leftover flour from the osso buco coating.
- Fill the slow cooker halfway with the vegetable mixture. Check that all of the meat is submerged in the liquid; any meat that pokes out will be tough and dry.
- Cook for 3-5 hours with the lid on. Check every 3 hours after that, and when the meat is soft and falling from the bone, it is done.