Slow-Cooker Pork Osso Buco with Red Wine Jus Tips, FAQ & printable recipe

Tips for success

For the best results, use a dry red wine such as a Cabernet Sauvignon or a Merlot. These varieties provide the necessary acidity and depth to stand up to the long braising time without becoming overly sweet. If you do not consume alcohol, you can substitute the wine with additional beef bone broth mixed with a tablespoon of balsamic vinegar to mimic the acidity.

The gremolata is the secret to elevating this rustic dish. By combining finely chopped fresh parsley, lemon zest, and minced garlic, you introduce a sharp, fresh note that cuts through the heavy, savory meat.

Prepare this mixture just before serving to ensure the garlic remains pungent and the parsley stays crisp, providing a delightful textural and flavor contrast to the slow-cooked pork.

Variations

• Herb-Infused Variation: Add fresh thyme and a bay leaf to the slow cooker at the beginning of the braising process. These herbs will impart an earthy, woodsy flavor that complements the richness of the pork and the acidity of the wine beautifully.
• Spiced Variation: Incorporate a pinch of red pepper flakes and a teaspoon of smoked paprika into the braising liquid. This adds a subtle warmth and a gentle smoky undertone that transforms the profile of the sauce while keeping the classic Osso Buco structure intact.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a sealed container for up to 2 months; thaw in the fridge before reheating.

Reheat

Reheat gently on the stovetop over low heat until the meat is thoroughly warmed, adding a splash of broth if the sauce is too thick.

Allow the leftover pork and sauce to cool to room temperature for no more than two hours before transferring to an airtight container. Keep the meat submerged in the sauce to prevent it from drying out in the refrigerator. Properly stored, the dish will maintain its quality for up to three days, allowing the flavors to continue deepening while it sits in the cold environment.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can cook the entire dish, let it cool, and store it in the refrigerator.

When ready to serve, gently reheat it on the stovetop or in the slow cooker until it is heated through. The gremolata should always be prepared fresh, however, to maintain its bright, vibrant flavor and texture at the time of service.

Serving ideas

Serve the pork shanks over a bed of creamy saffron risotto, which provides a luxurious and neutral base that absorbs the rich wine sauce beautifully.

The golden color of the saffron adds a visually stunning contrast to the dark, glazed meat, making it a perfect presentation for a dinner party. Ensure you provide a spoon for each guest to scoop up the delicious jus and tender vegetables.

Consider pairing this dish with a side of steamed asparagus or roasted root vegetables to balance the richness of the pork. The acidity and brightness of the gremolata will complement almost any side, so feel free to adjust your vegetable selection based on seasonal availability.

Keep the serving plates warm if possible, as this will help maintain the temperature of the sauce and the tender pork during the meal.

Frequently asked questions

Recipe card

Slow-Cooker Pork Osso Buco with Red Wine Jus

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 4

Ingredients

• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium onion, diced
• 4 pork shanks, seared
• 1 cup dry red wine
• 1 1/2 cups crushed tomatoes
• 1 cup beef bone broth
• 1 tsp rosemary
• lemon-garlic-parsley gremolata, for serving

Instructions

1. Place the diced carrots, celery, and onions at the bottom of the slow cooker basin. These aromatics will provide a flavorful foundation for the meat as it slowly braises over the next eight hours.
2. Arrange the seared pork shanks upright on top of the vegetable bed. Pour the red wine, crushed tomatoes, and beef bone broth over the meat, then sprinkle with the rosemary. Cover the slow cooker and set to low, cooking for eight hours until the meat reaches 145°F (63°C) and is fork-tender. Let the meat rest for at least 3 minutes before serving.
3. Carefully remove the pork shanks from the slow cooker. Plate each shank over a bed of creamy saffron risotto, spooning the rich wine reduction sauce over the top. Garnish generously with the fresh lemon-garlic-parsley gremolata.

Contains: sulfites, celery

Estimated nutrition per serving

Calories

520

Protein

38.5 g

Carbohydrates

12.2 g

Fat

32 g

Fiber

2.5 g

Sugar

5 g

Sodium

650 mg

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