Slow Cooker Osso Buco

Slow Cooker Osso Buco Recipe

In a bowl, add the flour and mix with the salt and pepper.
Coat each slice of the beef shank in the flour.
In a frying pan over medium heat, add the oil.
Cook the beef in batches. Cook until each side is browned (Roughly 3-5 minutes).
In a slow cooker, add the onion, carrot, celery, garlic, red wine, sugar, thyme, diced tomatoes, tomato paste, bay leaf, and beef stock. Mix until combined.
Lastly, add the beef shanks so that they’re covered with the sauce.
Cook on low for 8 hours or until the meat is tender.
Season to taste.
Serve & Enjoy.

To make this recipe gluten-free, swap the plain flour for GF plain flour or GF cornstarch.
Depending on what you prefer, you can swap the red wine for white wine.
Flouring the osso buco should help thicken the sauce. If you find that it is still way too runny, then you always thicken it up using a cornstarch and water mixture.
I highly recommend that you do brown the meat as it helps with both texture and flavor. If you’re in a hurry, then you can skip this step, but I highly recommend that you don’t.
To reduce the cooking time put the slow cooker on high. This should roughly half the amount of time required to cook the meat.
The meat on the osso buco cut is very tough, so it’s very important that you cook it for a long time. The longer you cook it, the more tender the meat will become.
If you’re unable to get your hands-on beef shanks, then veal is a viable option.

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