Slow Cooker Osso Buco Recipe

Veal shanks: These are the star of the dish, providing rich and tender meat. Carrots: Adds sweetness and depth to the sauce. Celery: Provides a subtle, earthy flavor. Onion: Adds a savory base to the dish. Garlic: Enhances the overall flavor with its aromatic qualities. Dry white wine: Helps deglaze the pan and adds acidity. Diced tomatoes: Adds a tangy and slightly sweet component. Beef broth: Provides a rich and savory liquid for braising. Thyme: Adds a subtle, earthy flavor. Rosemary: Provides a fragrant, pine-like aroma. Salt: Enhances all the flavors in the dish. Black pepper: Adds a mild heat and depth. Olive oil: Used for browning the meat and sautéing the vegetables.

When browning the veal shanks in the skillet, make sure to achieve a deep, golden-brown crust. This step is crucial as it enhances the flavor of the osso buco by creating a rich, caramelized layer. Additionally, when deglazing the skillet with white wine, ensure to scrape up all the browned bits, known as fond, which will add depth and complexity to the sauce.

• veal shanks - Substitute with beef shanks: Beef shanks have a similar texture and flavor profile, making them a suitable alternative for osso buco.

• veal shanks - Substitute with pork shanks: Pork shanks can also be used as they provide a rich and tender meat that works well in slow-cooked dishes.

• diced carrots - Substitute with parsnips: Parsnips have a similar sweetness and texture to carrots, making them a good alternative.

• diced celery - Substitute with fennel: Fennel adds a slightly different but complementary flavor to the dish, with a similar texture to celery.

• diced onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions, suitable for slow-cooked recipes.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it should be used in smaller quantities.

• dry white wine - Substitute with chicken broth: Chicken broth can replace white wine, providing a similar depth of flavor without the alcohol.

• dry white wine - Substitute with apple cider vinegar: Apple cider vinegar can mimic the acidity of white wine, though it should be diluted with water.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes offer a similar consistency and flavor, making them a suitable alternative.

• beef broth - Substitute with vegetable broth: Vegetable broth can be used for a lighter, vegetarian-friendly option.

• dried thyme - Substitute with fresh thyme: Fresh thyme can be used in place of dried thyme, though it should be used in larger quantities.

• dried rosemary - Substitute with fresh rosemary: Fresh rosemary can replace dried rosemary, providing a more vibrant flavor.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with additional umami flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor, though it is slightly milder.

• olive oil - Substitute with canola oil: Canola oil can be used as a neutral-flavored alternative to olive oil.

• Allow the osso buco to cool to room temperature before storing. This helps prevent condensation, which can lead to sogginess and spoilage.

• Transfer the veal shanks and vegetable mixture to an airtight container. Make sure to include some of the broth to keep the meat moist.

• If you plan to consume the leftovers within a few days, store the container in the refrigerator. The osso buco will stay fresh for up to 3-4 days.

• For longer storage, place the osso buco in a freezer-safe container or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date and contents. This will help you keep track of how long it has been stored.

• When ready to reheat, thaw the osso buco in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the meat and vegetables.

• Reheat the osso buco in a saucepan over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave, but be sure to do so in short intervals to avoid overcooking.

• If the broth has thickened too much during storage, add a splash of beef broth or white wine to loosen it up while reheating.

• Garnish with fresh parsley before serving to revive the dish's vibrant flavors and presentation.

• Preheat your oven to 350°F (175°C). Place the leftover osso buco in an oven-safe dish, cover it with aluminum foil to retain moisture, and heat for about 20-25 minutes or until warmed through.
• Use a stovetop method by placing the osso buco in a saucepan over medium heat. Add a splash of beef broth or white wine to keep it moist, cover, and heat for about 10-15 minutes, stirring occasionally.
• For a quick option, microwave the osso buco in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through, until evenly heated.
• If you have a sous-vide machine, place the osso buco in a vacuum-sealed bag and reheat it in a water bath set to 140°F (60°C) for about 30 minutes. This method ensures the meat remains tender and juicy.
• For a slow cooker, transfer the osso buco back into the slow cooker and set it on low. Add a bit of beef broth or diced tomatoes to prevent drying out, and heat for 1-2 hours until warmed through.

• Skillet: A large, heavy-bottomed pan used for browning the veal shanks and sautéing the vegetables.

• Slow cooker: An electric cooking appliance that cooks food at a low temperature over a long period, perfect for making the osso buco tender.

• Tongs: Useful for turning the veal shanks while browning them in the skillet.

• Cutting board: A surface for safely chopping the carrots, celery, onion, and garlic.

• Chef's knife: A sharp knife for dicing the vegetables and mincing the garlic.

• Measuring cups: Essential for accurately measuring the wine, beef broth, and diced tomatoes.

• Wooden spoon: Handy for stirring the vegetables and scraping up browned bits from the skillet.

• Garlic press: A tool for mincing the garlic cloves efficiently.

• Can opener: Necessary for opening the can of diced tomatoes.

• Serving spoon: Used for serving the finished osso buco.

• Fresh parsley: Optional for garnishing the dish before serving.

Pre-cut vegetables: Dice carrots, celery, and onions the night before and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

Pre-brown shanks: Brown the veal shanks the night before and store them in the fridge, ready to transfer to the slow cooker.

One-pot method: Use a slow cooker with a sauté function to brown the shanks and cook the vegetables in the same pot, reducing cleanup time.

Batch cook: Double the recipe and freeze half for a quick meal later.