Slow Cooker Osso Buco
This Slow Cooker Osso Buco is a comforting, hearty dish that’s surprisingly easy to make at home. Made with tender beef or veal shanks slow-cooked in a rich tomato-based sauce, it’s a healthy, gluten-free, and dairy-free meal perfect for cooler nights or special occasions
What readers say:
Cooked last night. Absolutely delicious! We loved it.
Osso Buco is one meal that my family grew up with.
My mumma would make it a few times a years and my version has been adapted to be made in a slow cooker, plus my version is low carb. Other family favourite recipes that I have adapted include Veal Pizzaiola and Middle Eastern Lentil Soup.
It is best to prepare this crock pot osso buco in the morning and then let it cook all day and serve it with quinoa, cauliflower rice or zucchini noodles.
WHY YOU WILL LOVE THIS RECIPE
Gluten & dairy free – this slow cooker osso bucco is suitable for people with gluten & dairy intolerances.
Easy to make – this recipe is super easy to make and requires only a few steps.
Packed full of flavour – you can’t beat the amazing flavour of this recipe.
Made with fresh wholefood ingredients – which are easy to find at any supermarket, health store, food markets or on-line store.
INGREDIENTS
- Osso buco (beef shanks)
- Onion
- Carrot
- Celery
- Garlic
- Tin organic tomatoes
- Dried thyme leaves
- Beef or vegetable stock (preferably home made or organic – make sure you get the real stuff, not the fake flavour varieties)
- Arrowroot powder or you can use tapioca or even gluten free powder
- Coconut oil or olive oil
- Salt and Pepper
Tips for the Best Osso Buco
For the most flavorful Osso Buco, sear the meat before adding it to the slow cooker—this helps lock in juices and adds depth to the sauce. Use good-quality stock and don’t skip the garlic, onion, and thyme—they’re essential for building a rich base. If you have time, let the dish rest after cooking to allow the flavors to develop even more. And for an authentic touch, serve it with a sprinkle of gremolata just before serving.
Serving Suggestions
Slow Cooker Osso Buco pairs beautifully with creamy mashed potatoes, cauliflower mash, or a simple bed of rice or quinoa to soak up the sauce. For a lighter option, try it with steamed greens or zucchini noodles.
Storage and Reheating
Leftover Osso Buco can be stored in an airtight container in the fridge for up to 3–4 days. To reheat, gently warm it on the stovetop over low heat until heated through, or microwave in 1-minute intervals. It also freezes well—simply portion into containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use veal or beef shanks?
Yes! Veal is traditional, but beef shanks work just as well and are often easier to find and more budget-friendly.
Can I make this recipe ahead of time?
Absolutely. Osso Buco tastes even better the next day as the flavors have time to deepen.
Is this recipe freezer-friendly?
Yes, it freezes beautifully. Just make sure to cool it completely before transferring it to freezer-safe containers.
Can I cook this on high instead of low?
You can, but low and slow yields the most tender, flavorful result. If you’re short on time, 4–5 hours on high should do the trick.
Looking for other slow cooker recipes? Try these:
Slow Cooked Shredded Lemon Garlic Chicken
Slow Cooker Chicken Tikka Marsala
Lastly, if you make this slow cooker meal then I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Slow Cooker Osso Buco
Ingredients
- 4 beef shanks (osso buco) medium sized
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons arrowroot powder
- 1 – 2 tablespoon coconut oil
- 2 onions medium, diced
- 2 carrots medium, cut into small pieces
- 2 celery stalks cut into small pieces
- 4 garlic cloves minced
- 1 tin tomatoes organic, crushed
- 2 teaspoons dried thyme leaves
- 1/2 cup beef stock preferably home made or organic
Garnish
- Fresh parsley minced
- Lemon zest
Instructions
- Season the shanks. Season arrowroot powder with sea salt and pepper and coat the shanks in the powder, shaking off any excess. Ensure that you coat the shanks evenly
- 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. Then add the onion, garlic, carrot and celery and cook until for approximately 5 minutes or until golden and soft. The add the tomatoes and thyme leaves and stir to combine. Cook for a further 5 minutes and then transfer to the slow cooker.
- Cook. Add the stock to the slow cooker and cook for 8 hours on low or 5 hours on high until the meat is tender and is practically falling off the bone.
- Serve.To serve, spoon the osso buco into bowls and top with the parsley and lemon zest.
Cooked last night Absolutely delicious. We loved it.
Cooked last night Absolutely delicious. We loved it.
Cooked last night Absolutely delicious. We loved it.
Thanks so much for the feedback Robert!
I am trying this for the first time . I am not a good cook ha ha but thank you for the receipe