Crockpotossobuco Recipes

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SLOW-COOKER CHICKEN 'OSSO BUCO'



Slow-Cooker Chicken 'Osso Buco' image

Experience the delicious flavor of this Slow-Cooker Chicken 'Osso Buco'. This Slow-Cooker Chicken 'Osso Buco' will be a new family favorite.

Provided by My Food and Family

Categories     Home

Time 6h15m

Yield 4 servings

Number Of Ingredients 7

8 small boneless skinless chicken thighs (1 lb.)
1/4 cup flour
1 carrot, finely chopped
1 can (14-1/2 oz.) stewed tomatoes, undrained
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
1 tsp. zest and 1 Tbsp. juice from 1 lemon
3 cups hot cooked brown rice

Steps:

  • Toss chicken with flour; place in slow cooker sprayed with cooking spray.
  • Add all remaining ingredients except rice; stir. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
  • Stir chicken mixture until sauce is thickened. Serve over rice.

Nutrition Facts : Calories 410, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 25 g

OSSO BUCO



Osso Buco image

Get Giada De Laurentiis' classic Osso Buco recipe, braised low and slow until the veal is fall-off-the-bone tender, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 18

1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
2 whole cloves
Cheesecloth
Kitchen twine, for bouquet garni and tying the veal shanks
3 whole veal shanks (about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
3 tablespoons fresh flat-leaf Italian parsley, chopped
1 tablespoon lemon zest

Steps:

  • Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
  • For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
  • In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
  • In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
  • Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
  • Remove and discard bouquet garni from the pot.
  • Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

MIKE ROY'S CROCK POT OSSO BUCO



Mike Roy's Crock Pot Osso Buco image

Mike Roy was a chef who shared recipes on the radio and wrote cookbooks many years ago. This recipe comes from his cookbook of crockery cooking. This is a delicious dish, fit for company and is my most favorite thing to make in the crock pot. The meat becomes extremely tender and succulent. And be sure to spoon out the marrow from the bones!

Provided by Lorraine of AZ

Categories     Veal

Time 7h35m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 veal shanks, cut in 3-inch pieces (see directions)
3 tablespoons flour
1/4 cup olive oil
1/4 cup butter
1/2 cup port wine
2 tablespoons chopped parsley
1 garlic clove, minced
1 lemon, zest of, grated
3 anchovies (do not omit)
salt and pepper
1 cup bouillon or 1 cup broth
hot cooked noodles or rice, to serve 4 to 6 persons

Steps:

  • In this area you generally find veal shanks cut in slices approximately 1-1/2 inches thick. About 9 of these slices will fit in a 4-quart crockery cooker.
  • Dredge these shank slices in flour. Heat 1 tablespoon each of oil and butter in a skillet and brown a few shanks at a time on all sides; do not crowd slices. Add additional oil and butter as needed throughout browning process. Do not omit this step of browning the shanks -- this develops a much better flavor for the osso buco dish.
  • Remove shanks to crock pot as browning is completed. When all shanks are browned, pour remaining ingredients into the skillet and stir to blend and to loosen the browned bits that remain.
  • Pour this mixture over the meat. Cover and cook 7 to 8 hours at LOW heat.
  • Remove shanks from liquid, and, if the sauce is too thin, boil to reduce it. Or thicken it with a little roux (butter and flour mixed together). The anchovies will have melted into the sauce.
  • Serve shanks on a bed of hot cooked noodles or rice topped with the sauce.

Nutrition Facts : Calories 299.8, Fat 25.4, SaturatedFat 9.3, Cholesterol 33.1, Sodium 368.4, Carbohydrate 9.1, Fiber 0.2, Sugar 2.5, Protein 1.9

SLOW COOKER OSSO BUCO



SLOW COOKER OSSO BUCO image

Categories     Soup/Stew     Lamb     Dinner     Winter

Yield 4 People

Number Of Ingredients 14

1/2 cup all purpose flour
4 lamb or veal shanks
kosher salt and freshly ground pepper
2 tbsps. Unsalted butter
1 cup dry white wine
One 14 oz. can diced tomatoes
3/4 cup low salt chicken broth
1 small red onion, chopped
1 medium carrot, peeled and cut into 1/4 inch rounds
1 stalk celery, chopped
5 sprigs fresh thyme
3 tbsp. finely chopped parsley
1 tbsp finely grated lemon zest
1 large clove garlic, minced

Steps:

  • Put the flour in a wide, shallow dish. Season the shanks all over with salt and pepper and dredge in the flour. Shake off excess. Heat a 12 inch skillet over medium heat. Add the butter and when it foams, add the shanks to the skillet. Cook until golden, turning once about 10 minutes total. Transfer the shanks to the slow cooker. Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of skillet into the slow cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery and thyme. Cover and cook on low heat 6-8 hours. The meat will be very tender and almost falling off the bone. Transfer the shanks to a platter and cover w/foil to keep warm. Pour the sauce from the slow cooker to a large skillet. Simmer over medium heat until reduced to about 2 cups, 10-15 minutes. Season to taste w/salt and pepper. Meanwhile, in a small bowl, combine parsley, garlic and lemon zest to make a gremolata. Serve the shanks topped with the sauce and gremolata.

SLOW COOKER OSSO BUCO



Slow Cooker Osso Buco image

A beautiful, tender and mouth-watering meat casserole, so full of flavor. It forms a juicy and delightfully tasty gravy with carrots, celery and onion. Delicious served with boiled rice or couscous. My family couldn't get enough of this and were fighting to book the left-over bit for their lunch the next day. A real success.

Provided by janzjewelz

Categories     World Cuisine Recipes     European     Italian

Time 8h50m

Yield 6

Number Of Ingredients 13

2 tablespoons all-purpose flour
salt and pepper to taste
6 (1 inch) thick slices veal shank, sliced for osso buco
2 tablespoons butter
2 tablespoons olive oil
2 onions, roughly chopped
2 large carrots, chopped
2 stalks celery, chopped
2 cloves garlic, thinly sliced
1 ¼ cups chicken stock
1 (14 ounce) can diced tomatoes
2 teaspoons chopped fresh oregano
1 bay leaf

Steps:

  • Season the flour with salt and pepper to taste. Toss the veal shank slices with the flour until evenly coated. Melt the butter and olive oil in a large skillet over medium heat. Cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side.
  • Combine the onions, carrots, celery, and garlic in a large slow cooker. Set the meat slices atop the vegetables, then pour in the chicken stock and diced tomatoes. Season with oregano and the bay leaf.
  • Cook on Low for 8 hours until the meat is falling off of the bone. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 521.8 calories, Carbohydrate 14.6 g, Cholesterol 256.1 mg, Fat 21 g, Fiber 2.8 g, Protein 64.7 g, SaturatedFat 7.3 g, Sodium 488.9 mg, Sugar 6.3 g

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Top Asked Questions

Can you cook osso buco in slow cooker?
Osso Bucco is an Italian comfort food favorite that is traditionally prepared with veal shanks, but also works well with beef shanks. This is our easy recipe for a hearty and delicious Osso Buco that you can make at home in your slow cooker.
Can you make osso buco in an Instant Pot?
When Osso Buco is made in the Instant Pot, you will not lose as much moisture as if you were to make it on the stovetop the traditional way. I accounted for this by using less liquid ingredients. But in order to bring Instant Pot to pressure, you still need a minimum of 1 to 2 cups of liquid in the pot.
What do you serve osso buco with?
This Slow Cooker Osso Buco recipe is super flavorful and tender. Serve it over noodles, creamy polenta or mashed potatoes for the most delicious and amazing dinner. Do you want to know one of the best feelings?
Is osso buco Paleo and low carb?
Instant Pot Osso Buco is a great paleo and low-carb choice for dinner. This traditional Italian dish is hearty, delicious and nourishing. Because Instant Pot pressure cooking shortens cooking time, this recipe is a breeze to make on the busy weeknights! There are so many things to love about Osso Buco!

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