Top 4 Meaty Slow Cooker Recipes


4) Osso Buco With Gremolata (4 of 4)

Osso Buco With Gremolata

4) Osso Buco With Gremolata (4 of 4)



Osso Buco:

  • 2/3 cup of all-purpose flour
  • 3/4 tsp of freshly ground black pepper (divided)
  • 1/2 of tsp kosher salt (divided)
  • 5 pounds of veal shanks (trimmed)
  • 2 tsp of butter (divided)
  • 2 tsp of olive oil (divided)
  • 2 cups of red onion (chopped)
  • 1 1/2 cups of celery (chopped)
  • 6 garlic cloves (minced)
  • 4 cups of beef broth
  • 2 cups of dry white wine
  • 1 tbsp of fresh rosemary (chopped)
  • 1 tbsp of anchovy paste


  • 1/2 cup of fresh parsley (chopped)
  • 1 tbsp of lemon rind (grated)
  • 2 garlic cloves (minced)


  • 8 cups of cooked pappardelle pasta


  1. Prepare osso buco by combining 1/4 tsp of pepper, flour, and 1/4 tsp of salt into a dish.
  2. Place veal into the mixture to coat it.
  3. Heat 1 tsp of butter, 1 tsp of oil in a skillet over medium heat, and place half veal into it. Allow it to cook for 6 minutes.
  4. Place the veal in an electric slow cooker. Add the remaining oil, and butter into it.
  5. Add celery and onion into a pan and sauté it for about 5 minutes over medium-high heat.
  6. Add garlic cloves into the pan and sauté it for 1 minute. Add wine, rosemary, broth, and anchovy paste. Cook it for 4 minutes. Pour the mixture over the veal.
  7. Cover and cook it for 9 hours on low. Sprinkle it with 1/4 tsp salt and 1/2 tsp pepper and allow it to cool.
  8. Prepare gremolata by combing lemon rind, parsley, and 2 cloves of garlic.
  9. Place 1 cup of pasta in eight bowls and add 2/3 cup of veal and 1/2 cup of broth to it.
  10. Sprinkle the veal with 1 tbsp of gremolata.

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