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Slow Cooker Osso Buco

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A mouth-wateringly delicious and fork-tender slow cooker osso buco recipe. It’s super simple to make with easy-to-find ingredients. Use whichever meat you have on hand – beef shank, pork or traditional veal. Enjoy with mashed potatoes, rice or noodles!


  • 1 tsp olive oil
  • 4 beef shanks (or pork, or veal), 1 1/4 inches thick (2 pounds total)
  • 1 tsp salt
  • ground black pepper
  • ⅓ cup chopped onion
  • ⅓ cup chopped celery
  • ⅓ cup chopped carrots
  • 2 garlic cloves, chopped
  • 1 Tbsp tomato paste (freeze ahead of time)
  • 1 ¼ cups canned crushed tomatoes
  • ¾ cup beef broth
  • 1 sprig fresh rosemary
  • 3 sprigs fresh thyme
  • fresh parsley, for garnish


  1. Heat olive oil in a medium-sized skillet (I love my cast iron skillet) over medium-high heat. Season the beef shanks (or pork, or veal) with salt and sear on all four sides until they’re nicely browned but not cooked through. No time to sear? See recipe notes for a tip! 
  2. Place your seared beef shanks (or pork, or veal) in your slow cooker insert.
  3. Add the carrots, onion, celery, garlic, crushed tomatoes, tomato paste, beef broth, black pepper, rosemary and thyme (if you are not searing your meat, add your salt here too). Mix by stirring.
  4. Cover your slow cooker and set to high for 4 hours or low for 8 hours. Once cooked and ready to serve, discard sprigs of rosemary and thyme. 
  5. Note: If desired, garnish with freshly chopped parsley before serving. 


Use beef shank, pork or traditional veal for this recipe – whatever meat you have on hand.

No carrots? No problem. Whatever veggies you have on hand, green peppers for example, also go well with the onions, tomatoes and celery.

If you are short on time, you can always skip the searing step and go right to the slow cooker. Of course, the searing step deepens the flavor and locks in the juices, but it’s not a deal-breaker if you need to skip this step. Your dish will still be delicious!


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