Osso Bucco

Another great meal for your slow cooker! Osso Bucco is a hearty meal with meat that just falls off the bone and a sauce that you will want to save and use on leftovers and pasta all week long. At least, that is what we did ;) You will need:

  • ½ cup flour (I used Gluten Free flour of course)
  • ¼ tsp salt
  • ¼ tsp ground pepper
  • 2 veal osso bucco (around 1.2 kg)
  • 2 tbs oil
  • 1 1/2 bell pepper (red, yellow or orange), diced
  • 1 onions, diced
  • 4 cloves garlic, chopped
  • ¼ cup tomato paste
  • 1 ½ cups white wine
  • 1 ½ cups veal or beef stock (veggie stock is ok too)
  • 2 tomatoes chopped
  • 2 bay leaves

Combine flour, salt and pepper in a large bowl. Coat the osso bucco in the flour. Shake off excess so it looks more like a light coating then something you are about to put in a deep fryer.

In a large fry pan, heat 1 tablespoon oil over a medium-high heat. Brown each side of the osso bucco until golden/light brown, and transfer to the bowl of a slow cooker.

Leave the pan on the stove, you will need it for the next step. Lower the heat on your stove to medium. With the last tbs oil, add the bell pepper, onion and garlic.

Saute for 3-4 minutes or until the onion is translucent but not brown. You don't want to caramelize these. Add tomato paste to the vegetables and cook for a another minute.

Now add wine, stock, chopped tomatoes and bay leaves. Add any of the leftover flour from coating the osso bucco. This will help thicken the sauce!

Place the vegetable mixture into the slow cooker on top of the meat. Make sure all the meat is submerged in the liquid – any meat poking out the top will be tough, chewy and just no good. If you need more liquid, add more wine and stock in equal amounts.

Set your cooker to HIGH and leave for 3-5 hours. Check from 3 hours onwards, and when the veal is soft and falling away from the bone, it is ready! When the meat is cooked, the sauce should be good as well. But if the sauce is still runny (read: not coating the back of a spoon or you just want something thicker), take the meat out of the slow cook and keep warm under foil. Pour the sauce into a pot and place on a medium-low heat back on the stove top and bring to a boil until the sauce is as thick as you like it. Be careful to keep stirring so nothing burns.

I added a side of balsamic mushrooms, grilled asparagus and mashed potatoes to make this meal!