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

Tips for success

For a deeper flavor, you can sear the veal shanks in a separate pan over high heat until browned on both sides before placing them in the slow cooker. While not strictly necessary, this adds a complex, caramelized note to the final sauce that many cooks prefer. If you choose to sear, keep the cooking time under three minutes per side to avoid overcooking the meat before it even enters the slow cooker.

Serving this dish over a simple side, such as creamy polenta or mashed potatoes, helps to soak up the rich, flavorful sauce. The acidity in the red wine pairs beautifully with the richness of the veal, making it an excellent candidate for a side of roasted root vegetables or a crisp green salad.

Garnish the final plate with fresh herbs like parsley to add a bright pop of color and a fresh finish to the hearty, savory meal.

Variations

• Herbed Veal Osso Buco: Add two sprigs of fresh rosemary and a handful of fresh thyme leaves to the slow cooker along with the vegetables. The herbaceous notes provide a bright contrast to the deep, savory flavors of the red wine and veal, creating a more fragrant and aromatic experience that pairs perfectly with rustic side dishes.
• Garlic-Infused Osso Buco: Add four cloves of smashed garlic to the pot during the assembly phase. The garlic will soften and mellow during the long, slow cooking process, infusing the meat and sauce with a subtle sweetness and an unmistakable savory depth that elevates the overall profile of the dish without overpowering the delicate veal.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Ensure the meat is fully covered by the sauce to prevent it from drying out.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove or in the slow cooker.

Reheat

Reheat gently in a saucepan over low heat, adding a splash of water or broth if the sauce has become too thick, until heated through to 165°F (74°C).

Allow any leftovers to cool completely at room temperature, but for no longer than two hours. Once cooled, transfer the veal and sauce into an airtight container. Keep the meat submerged in the sauce to prevent it from drying out during storage.

Properly stored, the dish will remain at its peak quality in the refrigerator for up to three days. Always inspect the dish for signs of spoilage before reheating to ensure it remains safe to consume.

This recipe is an excellent candidate for making ahead, as the flavors often intensify after sitting in the refrigerator overnight. You can prepare the entire dish, let it cool, and store it for up to 48 hours before reheating.

The collagen-rich sauce may firm up in the fridge, which is normal. Simply reheat it gently on the stove or in the slow cooker until the sauce returns to its original, glossy consistency and the meat is heated through.

Serving ideas

Serve each piece of veal shank individually, ensuring each portion includes a generous amount of the braised vegetables and the reduced red wine sauce. Place the meat on a warmed plate to maintain its temperature for as long as possible while enjoying the meal. If there is marrow inside the exposed bone, it is considered a delicacy and can be spread onto crusty bread to accompany the dish.

The sauce is the highlight of this recipe, so ensure there is plenty for everyone. If the sauce seems too thin upon serving, you can remove the meat and vegetables, then simmer the liquid in a small saucepan over medium-high heat until it reaches your desired consistency.

Pour the thickened sauce over the plated veal just before presenting it to your guests, ensuring a beautiful, professional appearance that highlights the effort put into the long cooking process.

Frequently asked questions

Recipe card

Slow Cooker Veal Osso Buco with Red Wine

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

Ingredients

• 4 pieces veal shanks
• 2 large carrots, sliced
• 1 medium onion, sliced
• 2 pieces bay leaves
• 2 tbsp powdered veal stock
• 1 cup dry red wine

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: sulfites

Estimated nutrition per serving

Calories

420

Protein

38 g

Carbohydrates

12 g

Fat

22 g

Fiber

2.5 g

Sugar

6 g

Sodium

450 mg

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