Crock Pot Beef Osso Bucco

This Crock Pot Beef Osso Bucco is a hearty and slow-simmered recipe, which includes beef shanks and diced tomatoes. It’s a classic, foolproof recipe, ready in about 6 hours and 10 minutes.

Crock Pot Beef Osso Bucco Ingredients

• 2 pounds beef shanks
• ½ cup onion, diced
• 1 large carrot, peeled and diced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 1 cup low-sodium beef broth
• 15 ounces diced tomatoes (with juices)
• 2 tablespoons Italian seasoning
• 2 teaspoons salt
• ½ teaspoon pepper
• Salt & pepper to taste

How To Make Crock Pot Beef Osso Bucco

1. Add base ingredients: Pour the diced tomatoes and beef broth into the slow cooker. Add the chopped onion, carrot, celery, garlic, Italian seasoning, salt, and pepper. Stir to combine.
2. Season the beef: Generously season both sides of the beef shanks with salt and pepper.
3. Nestle the shanks: Place the seasoned beef shanks into the tomato mixture, ensuring they are mostly submerged.
4. Slow cook the dish: Cover and cook on HIGH for 3–4 hours or LOW for 6–8 hours, until the meat is fork-tender.
5. Serve and enjoy: Plate the osso bucco with a spoonful of the vegetable-rich tomato sauce. Garnish with parsley or lemon zest if desired.

Recipe Tips

• What cut of beef is best for osso bucco?
  Beef shanks are ideal—they’re flavorful and become tender with long cooking.
• Can I brown the beef shanks first?
  Yes, searing them in a skillet before slow cooking adds deeper flavor.
• How to keep vegetables from overcooking:
  Dice them large so they retain some texture after 6–8 hours.
• What if I want a thicker sauce?
  Remove the lid during the last 30 minutes to let the sauce reduce.
• Can I use chicken or vegetable broth?
  You can, but beef broth gives the richest flavor.

What To Serve With Beef Osso Bucco

This rich, comforting dish pairs beautifully with starchy sides:

• Creamy mashed potatoes
• Parmesan polenta
• Buttered egg noodles
• Crusty French bread
• Steamed green beans

How To Store Beef Osso Bucco

Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freeze: Cool completely and freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Beef Osso Bucco Nutrition Facts

• Calories: 248
• Carbohydrates: 14.3g
• Protein: 34.5g
• Fat: 5.3g
• Saturated Fat: 1.9g
• Cholesterol: 104.3mg
• Sodium: 271mg
• Sugar: 4.9g
• Fiber: 2.6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this with veal instead of beef?
Yes, traditional osso bucco uses veal, and it cooks similarly in the slow cooker.

Do I need to remove the bone before serving?
No, serve with the bone for presentation—many enjoy the marrow inside.

Can I make this recipe spicy?
Yes, add red pepper flakes or diced chili to the tomato mixture.

Is it okay to use canned tomatoes with herbs?
Yes, just reduce the added Italian seasoning slightly to balance the flavor.

How to thicken the sauce at the end?
Stir in a cornstarch slurry or remove the lid to let it reduce naturally.

Try More Recipes:

• Crock Pot Beef Neck Bones
• Crock Pot Beef Nachos
• Crock Pot Beef Nacho Dip