Osso buco meat
Plain flour
Garlic, minced
Olive oil
Brown onion, diced
Carrot, diced
Celery, diced
Tinned tomatoes, diced
Tomato paste
Red wine
Beef stock
Thyme
Bay leaves
Cornflour
Water
Salt & Pepper
Parsley, finely chopped
Garlic, minced
Lemon, zested
4
4 tbsp
8
2 tbsp
1
1
2
400g
4 tbsp
1 Cup
2 Cups
8 Sprigs
3
1 tbsp
1 tbsp
To Taste
1/2 Bunch
4 Cloves
1
Method
- Thoroughly season osso buco meat before coating in flour, dusting off any excess
- Heat oil in a pan over a medium- high heat
- Cook meat until well browned on each side, approximately 2-3 minutes, remove from pan and set aside
- Lower the heat of the pan to medium add onion and garlic and sauté for 3-4 minutes before adding tomato paste and cooking out for a 30 seconds
- Deglaze pan with red wine and transfer to slowcooker
- Add carrot, celery, herbs and meat into slow cooker and cover with beef stock
- Set slow cooker – 6 hours on high or 8 hours on low until meat is tender
- Once meat is tender, make a slurry from the cornflour and water and pour into the slowcooker, allow to cook for an additional 5 minutes until sauce thickens
- Check seasoning and adjust
FOR THE GREMOLATA
- Combine chopped parsley, garlic and lemon zest in a bowl
- Use to garnish ossobuco
About this recipe
Osso buco is one of those dishes that looks impressive on the plate but practically cooks itself. Veal shanks are browned until golden, then braised low and slow in the slow cooker with wine, broth and aromatics until the meat is falling off the bone and the marrow has melted into the sauce.
The gremolata, a quick mix of parsley, garlic and lemon zest, cuts through the richness of the braising liquid and lifts the whole dish. Don’t skip it.
Traditionally from Milan, osso buco is best served with something that soaks up all that rich braising liquid. Creamy polenta is the classic pairing, or try our Parmesan Roasted Kipfler Potatoes for something with a bit of crunch. If you’re building an Italian spread, start with a bowl of our Italian Wedding Soup (another slow-cooked favourite loaded with mini meatballs and greens) before bringing the osso buco to the table.
For more Italian cooking inspiration, explore our full Recipes collection or try another hearty classic like our Porchetta.
What is osso buco?
Osso buco is Italian for “bone with a hole”. It is a traditional Milanese dish of veal shanks braised slowly in wine, broth and vegetables until the meat is tender enough to fall off the bone. The marrow inside the shank bone melts into the sauce during cooking, adding richness and body. It’s typically served with gremolata (a fresh garnish of parsley, garlic and lemon zest) and paired with polenta or risotto.
What cut of meat is used for osso buco?
Osso buco is made with cross-cut veal shanks, which are thick slices cut through the shin bone with the marrow intact. The combination of bone, marrow, connective tissue and meat is what makes the dish so rich after slow cooking. You’ll find them in the butcher section at LaManna.
Can you make osso buco in a slow cooker?
Yes. This recipe is designed for a slow cooker. Brown the meat and build the base on the stovetop first, then transfer everything to the slow cooker for 6 hours on high or 8 hours on low. The low, even heat is ideal for breaking down the connective tissue without drying out the meat. The sauce thickens at the end with a simple cornflour slurry.
What do you serve with osso buco?
The braising liquid is half the dish, so you want something that soaks it up. Creamy polenta is the traditional Milanese pairing. Mashed potato, risotto alla milanese (with saffron) or crusty bread all work well. For something with more texture, roasted potatoes or a simple green salad on the side balance the richness. Always finish with the gremolata.
How long does osso buco take to cook?
The prep takes about 15 minutes. Browning the meat and building the sauce base on the stovetop. From there it’s 6 hours on high or 8 hours on low in the slow cooker. You’ll know it’s ready when the meat pulls away from the bone easily. The total time is hands-off once it’s in the slow cooker, making it a great dish to start in the morning and serve for dinner.
