Osso Buco

    8 hours 10 min

    A beautiful tender and mouthwatering casserole, so full of flavour. It forms a juicy and delightfully tasty gravy with carrots, celery and onion. Delicious served with boiled rice, mash or couscous. My family couldn't get enough of this and were fighting to book the leftover bit for lunch the next day. A real success.

    24 people made this

    Serves: 6 

    • 4 tablespoons plain flour
    • Salt and pepper
    • 6 thick veal shanks
    • 30g butter
    • 2 onions, roughly chopped
    • 2 big carrots, chopped
    • 2 sticks celery, chopped
    • 2 garlic cloves, finely sliced
    • 300ml chicken stock
    • 1 (400g) tin chopped tomatoes
    • 2 tsp fresh oregano or 1 tsp dried oregano
    • 1 bay leaf

    Prep:10min  ›  Cook:8hr  ›  Ready in:8hr10min 

    1. Measure the flour onto a plate and season with salt and pepper, to taste. Toss the meat in the seasoned flour.
    2. Melt the butter in a frying pan over a medium heat and seal the meat, so it's just brown.
    3. Place the prepared vegetables in the bottom of the slow cooker and put the browned meat on top of the vegetables. Pour the tinned tomatoes over the meat and pour over the stock. Add the bay leaf and fresh oregano. If using dried oregano, wait until 1 hour before the end of cooking time before adding it.
    4. Cook for 8 hours on Low setting or 4 hours on High and a couple more on low.

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    Reviews in English (18)


    Was nice, but seemed to be lacking a bit in flavour… probably needs a few more herbs  -  20 Sep 2011


    I added some red wine to replace half the stock. Used beef stock not chicken. Put in a chopped up sweet potato. The meat was cooked to perfection but still lacking something in taste  -  13 Jan 2014