Slow Cooker Osso Buco 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

LAMB OSSO BUCO SLOW-COOKED



Lamb Osso Buco Slow-Cooked image

There are two tricks to this recipe: browning the lamb shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you'd be hard-pressed to distinguish from the labor-intensive classic.

Provided by Nancy Powlowsky

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 6h35m

Yield 4

Number Of Ingredients 10

½ cup all-purpose flour
2 ½ pounds lamb shanks
salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
1 cup dry white wine
1 (14.5 ounce) can diced tomatoes
1 ½ cups chopped onion
¾ cup chicken broth
½ cup chopped celery
5 sprigs fresh thyme, leaves removed

Steps:

  • Put flour into a shallow wide bowl. Season lamb shanks all over with salt and pepper; dredge through the flour until coated, shaking off any excess flour.
  • Heat a large skillet over medium heat; add butter and heat until foaming. Cook lamb shanks in the hot butter until golden, about 5 minutes per side. Transfer lamb shanks to a slow cooker.
  • Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; transfer to the slow cooker. Add tomatoes with their juice, onion, chicken broth, celery, and thyme leaves to slow cooker.
  • Cook on Low until lamb is very tender and almost falling off the bone, 6 to 8 hours. Transfer lamb shanks to a platter and cover with aluminum foil.
  • Transfer the sauce in the slow cooker to a large skillet; simmer over high heat until sauce is reduced to about 2 cups, 10 to 15 minutes. Season sauce with salt and pepper.

Nutrition Facts : Calories 478.8 calories, Carbohydrate 23.3 g, Cholesterol 127.8 mg, Fat 20.2 g, Fiber 2.6 g, Protein 36.7 g, SaturatedFat 9.4 g, Sodium 438.6 mg, Sugar 6.1 g

OSSOBUCCO



Ossobucco image

This classic veal recipe provides the staple for a magnificent Italian Sunday lunch

Provided by Ruth Watson

Categories     Dinner, Main course

Time 2h45m

Number Of Ingredients 10

10g packet dried porcini
6thick cut veal shin bone, complete with marrow. Ask your butcher for hind quarter shin bones (about 4cm thick), as they're meatier and more tender than the front ones
a small handful of plain flour , seasoned
50g unsalted butter
3 tbsp olive oil
1large carrot , diced
1large celery stick, trimmed and diced
200ml dry white wine
225ml tomato sugocasa or passata
1 tsp Marigold Swiss vegetable bouillon powder dissolved in 250ml/9fl oz hot water

Steps:

  • Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.
  • Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.
  • Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.
  • Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.
  • Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it's still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).

Nutrition Facts : Calories 383 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 1.15 milligram of sodium

BEEF OSSO BUCCO



Beef Osso Bucco image

Treat holiday guests to elegant comfort food at its best. Our osso bucco beef boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic, and parsley. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 7h30m

Yield 6 servings.

Number Of Ingredients 23

1/2 cup all-purpose flour
3/4 teaspoon salt, divided
1/2 teaspoon pepper
6 beef shanks (14 ounces each)
2 tablespoons butter
1 tablespoon olive oil
1/2 cup white wine or beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups beef broth
2 medium carrots, chopped
1 medium onion, chopped
1 celery rib, sliced
1 tablespoon dried thyme
1 tablespoon dried oregano
2 bay leaves
3 tablespoons cornstarch
1/4 cup cold water
GREMOLATA:
1/3 cup minced fresh parsley
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
2 garlic cloves, minced
Polenta,optional

Steps:

  • In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt and pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves and remaining salt., Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves., Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., In a small bowl, combine the gremolata ingredients. Serve beef with gremolata and sauce. If desired serve over polenta.

Nutrition Facts : Calories 398 calories, Fat 15g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 640mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 47g protein.

SLOW COOKER OSSO BUCO



Slow Cooker Osso Buco image

This delightful tummy pleaser is from my GF via Finecooking.com. There are two tricks to this recipe: browning the veal shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you'd be hard-pressed to distinguish from the labor-intensive classic. Prep time includes prep and browning until it is all assembled in the slow cooker. Enjoy!

Provided by Chicagoland Chef du

Time 6h45m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup all-purpose flour
4 veal shanks, 1-1/2- to 2-inch-thick (about 2-1/2 lb.)
kosher salt, season to taste
fresh ground black pepper, season to taste
2 tablespoons unsalted butter
1 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes
3/4 cup low sodium chicken broth
1 small red onion, chopped (1-1/2 cups)
1 medium carrot, peeled, cut into 1/4-inch-thick rounds (1/2 cup)
1 stalk celery, chopped (1/2 cup)
5 sprigs fresh thyme
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon lemon zest, finely grated
1 large garlic clove, minced approx. (1 tsp.)

Steps:

  • Put the flour in a wide, shallow dish. Season the veal shanks all over with salt and pepper and dredge in the flour; shake off the excess flour. *Note: you can tie a piece of twine around the shanks to hold them together during the cooking process. Remove at serving.
  • 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. Transfer the shanks to a slow cooker.
  • Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of the skillet into the slow cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. Cover and cook on low heat for 6 to 8 hours-the meat will be very tender and almost falling off the bone.
  • Transfer the shanks to a platter and cover with foil to keep warm. Pour the sauce from the slow cooker into a large skillet. Simmer over medium heat until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper.
  • Meanwhile, in a small bowl, combine the parsley, lemon zest, and garlic to make a gremolata. Serve the veal shanks topped with the sauce and the gremolata.

Nutrition Facts : Calories 199.6, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 43.7, Carbohydrate 22.1, Fiber 2.8, Sugar 5.1, Protein 4.1

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 RECIPE



Slow Cooker Osso Buco Recipe image

This tasty slow cooker osso buco is an incredibly tasty dish that gets better the longer you cook it.

Provided by Gus

Categories     Dinner

Time 8h45m

Number Of Ingredients 16

1 kg (2.2 lb) beef shanks
½ cup plain flour
½ tsp salt
¼ tsp pepper
2 Tbsp oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 Tbsp garlic, crushed
½ cup red wine
1 tsp sugar
1 tsp thyme
800 g (1.8 lb) diced tomatoes
2 Tbsp tomato paste
1 bay leaf
½ cup beef stock

Steps:

  • 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.

Nutrition Facts : ServingSize 417.0 g, Calories 364.0 kcal, Fat 11.6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 617 mg, Carbohydrate 24 g, Fiber 4 g, Sugar 9 g, Protein 41 g

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

OSSO BUCO



Osso Buco image

Provided by Sandra Lee

Categories     main-dish

Time 8h23m

Yield 4 servings

Number Of Ingredients 12

4 center cut veal shanks, rinsed, and patted dry
Salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
2 cups chopped turnips
1 cup diced celery (2 ribs)
2 cups frozen sliced carrots
1 cup frozen pearl onions
1 (14.5-ounce) can diced tomatoes (recommended: Muir Glen)
1 1/2 cups chicken stock
1/2 cup white wine
2 teaspoons Italian seasoning (recommended: McCormick)

Steps:

  • Use kitchen twine to tie the veal shanks around the circumference and season with salt and pepper. Dredge them in the flour and shake of any excess.
  • Heat a large saute pan with the 3 tablespoons of olive oil over high heat. Add the floured shanks and brown on both sides, about 4 minutes per side. Remove to plate.
  • Combine turnips, celery, carrots, pearl onions, and tomatoes in the bottom of a preheated 5-quart slow cooker. Place veal shanks on top of vegetables.
  • In a small bowl, stir together the chicken stock, red wine, and Italian seasoning. Pour into the slow cooker over veal shanks.
  • Cover and cook on LOW setting for 8 to 10 hours.
  • Strain and remove the fat from the cooking liquid. Serve as a sauce on the side.

CROCK POT OSSO BUCO



Crock Pot Osso Buco image

This recipe was something I created after a visit to Spain. The meat is tender and there is a wonderful lip smacking quality about the sauce. My whole family loves this one, hopefully you will to. Enjoy--

Provided by Adam and Nicci

Categories     Meat

Time 6h25m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons tomato paste
1 (32 ounce) can crushed tomatoes
1 (10 1/2 ounce) can beef consomme
1 cup red wine
2 bay leaves
3 tablespoons Italian herb seasoning (herbs only, no salt added)
3 garlic cloves, crushed
1 small onion, quartered
1 large carrot, halved
2 stalks celery
salt and pepper
3 lbs veal shanks
3 -5 tablespoons vegetable oil
1 cup well seasoned flour
salt and pepper

Steps:

  • Add first 10 ingredients to your crock pot and set on low for 6- 8 hours.
  • In a large skillet add oil and put over a medium high heat. In the mean time season the ox tail well with salt and pepper then dust well in seasoned flour. Add the veal shanks to the skillet and brown on all sides (about 3-4 minutes per side). Remove the shanks from the skillet and place directly into your crock pot. Lid it up and let it do its thing.
  • When finished serve over white rice and enjoy.

Nutrition Facts : Calories 751.5, Fat 23.1, SaturatedFat 5.1, Cholesterol 255.2, Sodium 1198.7, Carbohydrate 49.5, Fiber 6.8, Sugar 3.9, Protein 75.2

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From recipeschoice.com


SLOW COOKER OSSO BUCO - BECOMINGNESS
2022-04-10 Heat fry pan. Heat a large, non-stick fry pan on moderate-high heat, then add the coconut oil. Brown shanks. Once the oil has melted, add the shanks and cook until they are browned on all sides (approximately 6 minutes). Then remove the shanks from the pan and place in the slow cooker. Saute Vegetables.
From becomingness.com


USE YOUR SLOW COOKER FOR SPOON-TENDER BEEF OSSO BUCO WITH …
2018-08-10 Since traditional osso buco, a braised Milanese dish, is slowly simmered, adapting it for the slow cooker was a logical step. Tossing the raw shanks into the slow cooker with vegetables is tempting, but it would not be wise. You need to brown the meat, saute the vegetables, and then deglaze the pan with wine before it gets transferred to the ...
From seriouseats.com


SLOW COOKER OSSO BUCO - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Slow Cooker Osso Buco are provided here for you to discover and enjoy. Healthy Menu. Healthy Recipes With Beef Healthy Ground Beef Recipe How Is Chocolate Milk Healthy ...
From recipeshappy.com


SLOW COOKER OSSO BUCO | METRO
Preparation: In a skillet, heat oil and butter over medium-high heat.
From api.metro.ca


RICARDO’S OSSO BUCO - STEVEN AND CHRIS - CBC
2013-11-19 Arrange with osso buco on plates and sprinkle with the gremolata. Serve wtih pasta or mashed potatoes. Serve wtih pasta or mashed …
From cbc.ca


SLOW COOKER VEAL SHANKS - OSSO BUCO IN TOMATO GRAVY
2021-08-29 Place the veal shanks, thyme, and rosemary in the slow cooker or crockpot. Then, pour the liquid ingredients over the veal shanks. Lightly stir to ensure the liquid goes under the shanks. Cover and cook. You can slow cook on low for 8 hours or slow cook on high for 4 to 5 hours. Make a slurry with cornstarch and water.
From veenaazmanov.com


FRENCH ONION OSSO BUCCO - SLOW COOKER CENTRAL
2021-03-22 Directions. 1 Coat beef in flour, place in slow cooker. Add chopped veg if your using. 2 Mix remaining ingredients in a jug and mix well. Pour over beef. 3 Cook on low 5-6 hours or until meat falls off the bone.. 4 Serve on mashed potatoes with veg. Or shred and serve in soft tacos or burgers. 5 Perfect on mashed potatoes or pulled apart and used in burgers or tacos …
From slowcookercentral.com


SLOW-COOKER OSSO BUCO OF PORK | METRO
Preparation. Season the shanks with salt and pepper, and dredge in flour on both sides. Set aside the remaining flour. In a frying pan, heat the oil and melt the butter over high heat. Brown the meat on all sides and transfer to the slow cooker. Using the same pan, brown the onions, celery, carrots and garlic for a few minutes.
From www1-ppr.metro.ca


SLOW-COOKER BEEF SHANK OSSO BUCO WITH LEMON-PARSLEY …
2018-08-30 Season beef with salt and pepper and dredge in flour, shaking off excess. Heat oil in a large Dutch oven over medium-high heat until lightly smoking. Add meat and cook without moving until well browned on first side, about 5 minutes. Flip and cook until browned on second side, about 4 minutes longer. Transfer to a slow cooker.
From seriouseats.com


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