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Slow-cooked Osso Buco

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Slow-cooked Osso Buco is a long-standing recipe on my website. When I was cooking this Italian classic again recently, I couldn’t wait to lift the lid and taste it – the smell was so divine! This is a meal that makes even “regular” nights at home feel special. Super comforting osso buco is so easy and uses low-cost ingredients that create a nourishing, delicious dinner. And although it takes a few hours to simmer on the stove, there’s only 10 minutes of initial prep – and virtually no washing up as it’s made in one pan!

The rich and hearty osso buco is topped with a bright and refreshing gremolata, made from parsley, lemon and garlic.

The cut used, osso buco (from beef or veal shanks), is easily accessible at most major supermarkets and butchers, and when cooked low and slow, transforms into tender, fall-apart meat that is packed with nutrients. I shred the osso buco for the kids before piling it onto some creamy mashed potatoes, store-bought gnocchi, pasta or rice and serve it with a big bowl of steamed greens. The celery and carrot melt down into a delicious, tomato-based, flavour-packed sauce and the citrusy, garlicky parsley gremolata brightens the whole thing up. The leftovers are even more delicious the next day!

Slow-cooked Osso Buco
In this Italian classic, succulent beef is slow-cooked with wholesome vegetables in a flavoursome tomato sauce until fall-apart tender.

What to serve with Slow-cooked Osso Buco

Try my Freezer-Friendly Mashed Potatoes (which are smooth, creamy, delicious mashed potatoes that you can prepare ahead and freeze if you choose to), store-bought gnocchi, pasta, creamy polenta, crusty bread, steamed or roasted vegetables, Whole Cheesy Cauliflower Bake or rice.

What else can I add?

This osso buco is delicious just as it is, but if you want to bulk it out with extra vegetables, try adding 200 g (7 oz) of thickly sliced mushrooms (any variety) at the beginning (with the celery and carrots) or a few handfuls of sliced green beans and frozen peas in the last 10 minutes of cooking.

Slow-cooked Osso Buco
The perfect cosy winter warmer, this nourishing and delicious osso buco uses only simple, low-cost ingredients and just one pan.

Tips for the best Slow-cooked Osso Buco

  • Sear the osso buco first – Don’t skip searing the osso buco first, this will speed up the cooking process and give the final dish extra depth of flavour.
  • Don’t rush it – This type of cut needs to be cooked low and slow so that there is enough time for the connective tissue to break down and become tender. The sauce needs to be bubbling gently during the entire cooking process. If the osso buco isn’t tender and falling off the bone at the end of the cooking time, continue cooking, checking every 20 minutes until it is soft and tender.
Slow-cooked Osso Buco
The perfect cosy winter warmer, this nourishing and delicious osso buco uses only simple, low-cost ingredients and just one pan.

Watch how to make Slow-cooked Osso Buco

If you enjoyed Slow-cooked Osso Buco, I think you’ll love:

Red Wine Braised Short Ribs Recipe

Beef Stroganoff Cottage Pie Recipe

Slow-cooked Beef Ragu Recipe

Beef Casserole Recipe

Red Wine Lamb Shanks Recipe

Slow-cooked Osso Buco recipe

Slow-cooked Osso Buco

Author: Nicole
5 from 2 votes
“This is a great osso bucco! Will definitely be making this winter.”
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Slow-cooked Osso Buco is a flavour-packed, nourishing family-friendly dish, made with simple low-cost ingredients in just one pan. The beef is cooked with vegetables in a tomato-based sauce until fall-apart tender, then topped with a fresh parsley gremolata.
Prep 10 minutes
Cook 2 hours 55 minutes
Total 3 hours 5 minutes
Servings: 4

Ingredients

GREMOLATA
  • ½ bunch flat-leaf parsley, finely chopped
  • 1 lemon, zested
  • ½ tsp freshly minced garlic
  • ½ tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
OSSO BUCO
  • 3 tbsp flour
  • 1½ tsp sea salt flakes
  • 4 beef or veal osso buco (see note 1)
  • 3 tbsp olive oil
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 1 onion, finely diced
  • 1 tbsp freshly minced garlic
  • 2 tbsp tomato paste
  • 700 g (1½ lb) tomato passata
  • 500 ml (2 cups) beef stock
  • ½ tsp freshly cracked black pepper
  • 2 bay leaves
  • 2 tsp dried thyme
  • Freezer-friendly Mashed Potatoes, to serve

Equipment

Instructions

  • To make the gremolata, combine the parsley, lemon zest, garlic, salt and pepper in a small bowl and set aside.
  • For the osso buco, sprinkle the flour and salt over the meat. Use your hands to coat evenly.
  • Heat the olive oil in a large, heavy-based frying pan over medium heat. Cook the osso buco for 5–8 minutes until browned all over. Transfer the meat to a plate and set aside.
  • To the same pan, add the carrot, celery, onion and garlic. Cook for 3–4 minutes or until softened.
  • Stir the tomato paste through for 1 minute. Add the passata, beef stock, black pepper, bay leaves and thyme.
  • Return the beef to the pan, bring it to the boil, place the lid on, then reduce the heat to the lowest setting.
  • Cook for 2½ hours. Add ½ cup (125 ml) water halfway through if the sauce starts to stick to the bottom of the pan. At the end of the cooking time, the beef should be tender enough to fall apart. If not, continue cooking in 20-minute intervals.
  • Serve with mashed potatoes and a side of steamed green beans and peas. Sprinkle generously with the gremolata.

Nutrition information

Nutrition Facts
Slow-cooked Osso Buco
Amount per Serving
Calories
532
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
13
g
Cholesterol
 
170
mg
57
%
Sodium
 
1780
mg
77
%
Potassium
 
2000
mg
57
%
Carbohydrates
 
33
g
11
%
Fiber
 
6
g
25
%
Sugar
 
13
g
14
%
Protein
 
51
g
102
%
Vitamin A
 
6199
IU
124
%
Vitamin C
 
28
mg
34
%
Calcium
 
130
mg
13
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – Osso buco is made from beef or veal shanks that have been cut crossways to form “steaks”.

Make Ahead

Vegetables – Prepare the vegetables up to 24 hours prior to cooking. Finely chop the carrot, celery and onion, then store refrigerated in separate airtight containers until ready to use.
Gremolata – Prepare the gremolata up to 24 hours prior to serving. Refrigerate in an airtight container until ready to use.

Leftovers

Osso Buco leftovers are even better the next day! Refrigerate for up to 3 days or freeze for up to 2 months in an airtight container. Thaw completely overnight in the fridge prior to reheating for best results. Reheat on the stovetop or in the microwave.
Freshly made leftover gremolata can be refrigerated separately in an airtight container for up to 24 hours.

Tried this recipe?

Let us know how it was!
Course Main Course
Cuisine European, Italian

  1. Make this in the slow cooker turned out absolutely beautiful

    • Love to hear this, Sandra! 🙌🏻 Nic x

  2. 5 stars
    oh my gosh I thoight this was for the slow cooker! Eek! I’m in the middle of making it right now…can you please advise how long in a slow cooker on low or high?! Thank youuu

    • Hi Meredith, sorry, I got back to you as quickly as I could! Yes, you can use the slow-cooker, but the beef still needs to be seared and the veg ideally also cooked first, as per the recipe, before being transferred into the slow-cooker. The overall result won’t have as much oomph (without the sauce caramelising and intensifying on the stovetop) but it will still be delicious! I would do LOW for 7–8 hours or HIGH for 4–5 hours. I hoped this helped! Nic x

  3. 5 stars
    This is a great osso bucco! Will definitely be making this winter

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.