Slow Cooker Veal Osso Buco with Chanterelles Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the veal shanks in a hot skillet with a little oil before placing them in the slow cooker. This caramelization adds a layer of complexity to the final sauce.

However, if time is limited, the slow-cooked method remains effective and delivers a very tender result. If the sauce seems too thin at the end, you can carefully remove the shanks and simmer the liquid on the stovetop for a few minutes to reduce it further.

When serving, be careful to keep the shanks intact as they will be very delicate. Use a wide spatula to lift them from the slow cooker onto the serving plates. Spoon the braising liquid, including the softened chanterelles, generously over the meat to keep it moist.

The marrow inside the bone is considered a delicacy, so ensure each serving includes the bone, allowing guests to enjoy the rich, buttery texture of the marrow alongside the braised meat.

Variations

• Red Wine Variation: Replace the white wine with a dry red wine like a Cabernet Sauvignon or Merlot. This variation provides a more robust, darker sauce that pairs beautifully with the veal and chanterelles, offering a deeper flavor profile.
• Root Vegetable Addition: Add chopped carrots and celery to the slow cooker along with the mushrooms. These vegetables will soften during the long cooking time and contribute sweetness and texture to the final braising liquid.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days. Ensure the meat is submerged in the sauce to maintain moisture.

Freezer

Store in a freezer-safe container for up to 2 months. Thaw completely in the refrigerator before reheating.

Reheat

Warm gently on the stovetop over low heat until heated through. Add a splash of stock if the sauce has become too thick.

Store any leftovers in an airtight container. Allow them to cool at room temperature for no more than 2 hours before moving them into the refrigerator. The dish can be kept in the refrigerator for up to 3 days.

Ensure the meat is completely covered by the braising liquid to prevent it from drying out. When reheating, do so gently over low heat on the stovetop or in the microwave to avoid overcooking the veal, which is already at its peak tenderness.

This dish is excellent for making ahead as the flavors continue to meld during storage. Prepare the recipe as directed, allow it to cool, and refrigerate. The flavors are often even more pronounced the next day. Reheat the portions gradually to ensure the meat remains tender. This makes it a stress-free option for hosting, as the primary cooking is completed well before guests arrive, leaving only the final reheating and plating.

Serving ideas

Serve the osso buco on warmed plates to ensure the temperature remains consistent throughout the meal. The dish pairs exceptionally well with creamy polenta or a simple risotto, which can soak up the rich, flavorful braising liquid.

A side of steamed green vegetables or a crisp, lightly dressed green salad provides a nice contrast to the richness of the veal and mushrooms. Ensure every plate gets a generous portion of the chanterelle sauce.

Provide small spoons for guests to extract the marrow from the bones. The combination of the tender veal, the earthy mushrooms, and the rich sauce creates a complete and satisfying experience. Garnish the plates with a small amount of fresh parsley or additional thyme if desired, though the dish is flavorful enough on its own. Keep the serving style simple to let the quality of the slow-cooked meat and the aromatic sauce take center stage.

Frequently asked questions

Recipe card

Slow Cooker Veal Osso Buco with Chanterelles

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 4 veal shanks with marrow bone
• 8 oz fresh chanterelles, cleaned
• 1 tsp dried thyme
• 1 cup dry white wine
• 1 cup veal stock

Instructions

1. Place the veal shanks with marrow bone carefully into the bottom of a cold slow cooker. Ensure the shanks are arranged in a single layer to promote even cooking throughout the process.
2. Scatter the fresh chanterelles over the veal shanks. Sprinkle the dried thyme evenly over the mushrooms and meat. Pour the dry white wine and the veal stock over the ingredients using a measuring cup to ensure accuracy.
3. Cover the slow cooker and cook on low for 8 hours until the meat is tender and pulling away from the bone. Ensure the internal temperature of the meat reaches 145°F (63°C). Let the meat rest for 5 minutes before serving.

Contains: sulfites

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

8 g

Fat

22 g

Fiber

2 g

Sugar

1.5 g

Sodium

450 mg

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