Slow-Cooker Milanese Osso Buco with Saffron Risotto Tips, FAQ & printable recipe

Tips for success

For the most flavorful osso buco, sear the shanks before adding them to the slow cooker. This caramelizes the surface and adds a deep, roasted note to the final dish.

If you skip this step, the recipe still works, but the flavor will be slightly less complex. Also, consider using a good-quality beef stock—homemade or store-bought—as it is the backbone of the sauce.

When making the gremolata, use a microplane to zest the lemon, being careful to avoid the bitter white pith. Chop the parsley finely and mix with minced garlic just before serving.

The gremolata can be made a few hours ahead, but the garlic will become more pungent over time, so for the freshest flavor, make it within an hour of serving.

Variations

• Chicken Osso Buco: Replace beef shanks with bone-in chicken thighs. Reduce cooking time to 4-5 hours on low. Use chicken stock instead of beef stock. The sauce will be lighter, but still delicious.
• Orange Gremolata: Substitute orange zest for lemon zest in the gremolata. Add a pinch of fennel seeds for a subtle anise flavor. This pairs well with the richness of the beef.
• Mushroom Add-In: Add 8 ounces of sliced cremini mushrooms to the slow cooker along with the mirepoix. They will absorb the sauce and add an earthy depth. This is a great way to stretch the dish.
• Polenta Base: Instead of saffron risotto, serve the osso buco over creamy polenta. The soft, buttery polenta is a perfect contrast to the tender meat and rich sauce.

Storage and make-ahead

Fridge

Store osso buco in a covered container in the refrigerator for up to 4 days. Keep the sauce with the meat to maintain moisture.

Freezer

Freeze osso buco in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered pot on the stovetop over low heat, adding a splash of stock or water to loosen the sauce.

Store leftover osso buco and sauce in an airtight container in the refrigerator for up to 4 days. The risotto should be stored separately. Reheat gently on the stovetop or in the microwave, adding a splash of stock or water if the sauce has thickened too much.

This dish is ideal for making ahead. Cook the osso buco as directed, then let it cool completely. Store in the refrigerator for up to 3 days, or freeze for up to 3 months. The flavors meld and deepen overnight, making it even better the next day. Reheat gently on the stovetop until warmed through.

Serving ideas

Serve the osso buco as the centerpiece of a dinner party, with each person receiving one shank.

Spoon the sauce generously over the meat and risotto, and encourage guests to scoop out the marrow with a small fork—it is considered a delicacy. The gremolata should be passed at the table so everyone can add as much as they like.

For a more casual meal, shred the meat and toss it with the sauce, then serve over the risotto or even on crusty bread.

The leftovers make excellent sandwiches or a filling for pasta. The richness of the dish pairs well with a crisp green salad and a glass of the same white wine used in the cooking.

Frequently asked questions

Recipe card

Slow-Cooker Milanese Osso Buco with Saffron Risotto

Prep 20 minCook 8 hTotal 8 h 20 minServes 4

Ingredients

• 4 bone-in beef shanks (osso buco), about 12 oz each
• 400 g crushed tomatoes
• 1 cup diced mirepoix (carrot, celery, onion)
• 200 ml dry white wine
• 200 ml beef stock
• 4 sprigs fresh thyme
• cooked saffron risotto, for serving
• lemon-parsley-garlic gremolata, for serving

Instructions

1. Place the beef shanks in the slow cooker in a single layer. Scatter the diced mirepoix over and around the shanks. Pour the crushed tomatoes, white wine, and beef stock over the meat. Add the fresh thyme sprigs, tucking them between the shanks.
2. Cover the slow cooker and set to LOW. Cook for 8 hours, undisturbed, until the meat is fork-tender and easily pulls away from the bone. The marrow should be soft and translucent. Let it rest for 3 minutes before slicing.
3. After 8 hours, test the thickest shank with a fork. The meat should be pull-apart tender and register at least 145°F (63°C) on an instant-read thermometer. If not, continue cooking in 30-minute increments. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker. Using tongs, carefully transfer the shanks to a platter. Let them rest for at least 3 minutes before serving. Skim any excess fat from the surface of the sauce if desired.
5. Spoon a generous portion of saffron risotto onto each plate. Place a beef shank on top, marrow side up. Spoon some of the tomato-wine sauce from the slow cooker over the meat and risotto.
6. Sprinkle a generous amount of gremolata over each serving. The bright lemon, parsley, and garlic will cut through the richness of the meat and marrow.

Contains: celery, milk, sulfites

Estimated nutrition per serving

Calories

780

Protein

45 g

Carbohydrates

50 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.