Osso Buco

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  • Level: Easy
  • Total: 8 hr 23 min
  • Prep: 15 min
  • Cook: 8 hr 8 min
  • Yield: 4 servings
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4 center cut veal shanks, rinsed, and patted dry

Salt and freshly ground black pepper

1/2 cup all-purpose flour

3 tablespoons olive oil

2 cups chopped turnips

1 cup diced celery (2 ribs)

2 cups frozen sliced carrots

1 cup frozen pearl onions

1 (14.5-ounce) can diced tomatoes (recommended: Muir Glen)

1 1/2 cups chicken stock

1/2 cup white wine

2 teaspoons Italian seasoning (recommended: McCormick)


  1. Use kitchen twine to tie the veal shanks around the circumference and season with salt and pepper. Dredge them in the flour and shake of any excess.
  2. Heat a large saute pan with the 3 tablespoons of olive oil over high heat. Add the floured shanks and brown on both sides, about 4 minutes per side. Remove to plate.
  3. Combine turnips, celery, carrots, pearl onions, and tomatoes in the bottom of a preheated 5-quart slow cooker. Place veal shanks on top of vegetables.
  4. In a small bowl, stir together the chicken stock, red wine, and Italian seasoning. Pour into the slow cooker over veal shanks.
  5. Cover and cook on LOW setting for 8 to 10 hours.
  6. Strain and remove the fat from the cooking liquid. Serve as a sauce on the side.
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