Slow Cooker Veal Osso Buco with Red Wine Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and placed on a stable, heat-resistant surface. Gather all ingredients and measure the red wine and veal stock accurately. If you have any large vegetables, slice them into uniform, bite-sized pieces to ensure they cook evenly alongside the meat.

Remove the veal shanks from the refrigerator about 20 minutes before cooking to take the chill off, which helps the meat cook more evenly. Verify that you have enough counter space to work comfortably while assembling the dish in the slow cooker bowl.

Instructions

Assembling the base

1. 1Prepare the slow cooker base
   Place the raw veal shanks into the bottom of the slow cooker vessel. Ensure they are arranged in a single layer to promote even cooking throughout the process.
   Look for The meat should lie flat on the bottom of the cooker.
   Tip Pat the veal shanks dry with a paper towel before placing them in the cooker for better browning results.
2. 2Add aromatics
   Scatter the sliced carrots and onions evenly over the veal shanks. Tuck the bay leaves into the crevices between the meat and the vegetables to infuse flavor.
   Look for The vegetables should cover the surface of the meat.
   Tip Ensure the vegetables are sliced to a uniform thickness so they cook through at the same rate.

At the end of this phase, the slow cooker should be neatly arranged with the veal shanks at the bottom, topped with the carrots, onions, and bay leaves. The ingredients should look organized and ready to receive the braising liquid.

Ensure the shanks are flat against the base of the cooker to maintain direct contact with the heating element for the most effective cooking process before adding any liquids.

Adding the sauce components

3. 3Season and deglaze
   Sprinkle the powdered veal stock over the vegetables and meat. Pour the red wine over the entire mixture to provide the base for the braising liquid.
   Look for The wine should partially submerge the ingredients.
   Tip Use a dry red wine like a Cabernet or Merlot for a balanced flavor profile.

Once the veal stock powder and red wine are added, the vessel should smell fragrant and earthy. The wine will settle around the meat and vegetables, creating a pool that will eventually braise the ingredients. Check that the stock powder is somewhat distributed over the meat and vegetables so it dissolves into the wine as the temperature rises, creating a uniform, flavorful base for the long cook ahead.

Slow cooking and resting

4. 4Slow cook and serve
   Cover the slow cooker and cook on low heat for 8 hours. Once finished, ensure the veal reaches an internal temperature of at least 145°F (63°C). Let the meat rest for 5 minutes before serving.
   Look for The meat should be fork-tender and falling off the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The sauce will thicken slightly as it sits and cools for a few minutes.

After eight hours, the kitchen should be filled with a rich, savory scent. The meat will appear darker, glossy, and noticeably shrunk away from the bone, indicating the collagen has broken down. Before serving, verify the internal temperature of the meat and allow it to rest for at least 5 minutes. The sauce should be thick enough to coat the vegetables and meat, providing a luxurious finish to the dish.

Common mistakes

A common mistake is using high heat settings, which can cause the meat to toughen rather than tenderize. Always stick to the low setting for the best results. Another error is failing to ensure the shanks are properly submerged in the cooking liquid; if the liquid levels are too low, add a splash of water or more wine.

Avoid lifting the lid frequently during the cooking process, as this releases steam and heat, significantly increasing the total cooking time and potentially drying out the meat.

How to tell it’s done

The veal is properly cooked when it is extremely tender and pulls away from the bone with minimal resistance using a fork. The meat should be succulent and moist, never stringy or dry.

Using a meat thermometer, ensure the thickest part of the veal has reached an internal temperature of at least 145°F (63°C). The sauce should be glossy and have reduced slightly, coating the back of a spoon with a rich, dark color and a savory aroma that fills the kitchen.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest