Slow-Cooker Garlic and Rosemary Osso Buco
A set-it-and-forget-it version that results in fall-off-the-bone tender meat.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 4 pieces Veal shanks (osso buco cut)
- 1/2 cup All-purpose flour
- 2 tablespoons Olive oil
- 6 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, finely chopped
- 1 cup Dry white wine (Pinot Grigio)
- 1 cup Beef broth
- 14 ounces Canned crushed tomatoes
- 2 medium Carrots, diced
- 1 large Yellow onion, diced
- 1 teaspoon Salt and black pepper
- 1/4 cup Fresh parsley for garnish(optional)
Instructions
- 1
Season the veal shanks generously with salt and pepper, then dredge each piece in flour, shaking off the excess.
- 2
Heat olive oil in a large skillet over medium-high heat and sear the shanks until golden brown on both sides.
- 3
Place the diced onions, carrots, and minced garlic at the bottom of the slow cooker.
- 4
Lay the seared veal shanks on top of the vegetables in a single layer if possible.
- 5
In a small bowl, whisk together the white wine, beef broth, crushed tomatoes, and chopped rosemary.
- 6
Pour the liquid mixture over the meat and vegetables in the slow cooker.
- 7
Cover and cook on Low for 8 hours or on High for 5 hours until the meat is fork-tender and pulling away from the bone.
- 8
Carefully remove the shanks to serve, spooning the thickened sauce and vegetables over the top, and garnish with parsley.
Ratings & Reviews
No ratings yet
