Brimming with rich, deep flavors, Easy Beef Osso Buco is a slow cooker classic. With just 30 minutes of preparation in the morning, this warm stew cooks in 8 hours while you are at work or running errands throughout the day and is ready to eat when you get home.
1 3/4 teaspoons kosher salt, divided
3 pounds cross-cut bone-in beef shanks
1 tablespoon canola oil, divided
2 cups sliced onion
3/4 cup chopped celery
3/4 cup chopped carrot
2 tablespoons tomato paste
8 garlic cloves, crushed
1 cup unsalted beef stock
1/4 ounce dried porcini mushrooms, chopped
1/2 cup dry red wine
2 teaspoons cornstarch
3/4 teaspoon black pepper
1 bay leaf
8 plum tomatoes
6 tablespoons chopped fresh flat-leaf parsley
1 tablespoon grated lemon rind
1 tablespoon minced garlic
How to Make It
Sprinkle 1/2 teaspoon salt over beef. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add beef; cook 4 minutes on each side or until browned. Add beef to a 6-quart electric slow cooker coated with cooking spray. Add 1 1/2 teaspoons oil to skillet; swirl. Add onion, celery, carrot, tomato paste, and garlic; sauté 4 minutes. Add stock and mushrooms. Bring to a boil; cook 1 minute, scraping pan to loosen browned bits. Add stock mixture, wine, cornstarch, pepper, and bay leaf to slow cooker.
Place tomatoes on a jelly-roll pan. Broil 8 minutes or until blackened. Place tomatoes on beef, pressing lightly to crush.
Cover and cook on LOW 8 hours or until beef is tender. Remove beef from cooker. Remove meat from bones; discard bones. Stir meat and 1 1/4 teaspoons salt into cooker. Discard the bay leaf.
Combine parsley, rind, and garlic. Sprinkle on top.
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This is the second time I have made this and loved it every bit as much the second time! A couple of tips - you do not need to remove the meat and the end of the cooking time. The meat falls off the bones so just remove the bones (but save them for those that like the marrow!) and break the meat up with a spoon. And definitely don't skip the gremalata - it makes the dish. I served this over pasta that I had mixed with a little bit of butter and some of the gremalata which was perfect! Delicious, but it does take longer than 30 minutes (closer to an hour with all the prep) to get it in the slow cooker....!
What a flavorful dish! We made as the recipe called for and it was simply outstanding...very rich, deep flavors. I had leftovers a couple of days later and it was even better. I agree with a previous comment, though, that the serving size of a cup seems a bit sparse for this dish. I would count on at least a cup and a half...300 calories. Worth every one of them.
So yummy! I made this recipe as written, except I could not find dried porcini mushrooms. Had no time to go looking for them. Figured Whole Foods probably had them. Substituted a "gourmet blend" of crimini,shiitake mushrooms. Also had beef broth instead of beef stock. That's the only changes made. Put in crockpot for 7 hours. Such a wonderful winter meal! This is a keeper!
REALLY good Osso Buco! I did it in a large dutch oven in the oven at 325 deg for 4 hours. I also cut the roma tomatoes in half before broiling both sides. Last change was that I ground up the dried mushrooms in a spice grinder. Super flavorful...hard to believe it is only 207 calories. That must be from serving size. I can't imagine that this would serve 8. I would say 6 at the most. I served over plain grits. Most importantly, DON'T remove the meat from the bones! Ours had the most amazing bone marrow....SO GOOD!
This was excellent! I followed the recipe exactly. It was not too difficult to make and the final flavors were delicious. The only thing I might change in the future is a little more cornstarch to thicken the sauce a bit more. This was a hit at my house... Everyone mopped it right up! And do NOT skip the garlic, lemon rind, parsley last step. It was a fabulous contrast of flavors. Definitely will make again.
I made this exactly as written. This was just OK. I have better beef stew recipes from Cooking Light I would make instead of this. I got the beef shanks from a good grocery store; maybe I should try a butcher. I don't know what else would make everyone rave, and I think it's just very average.
This was pretty good. I've made better slow cooker recipes from CL so I will stick with those. I am happy I tried it as it is my first attempt at beef shanks. I did need to use extra cornstarch at the end to thicken the sauce. DH and DD did not care for the gremolata but I thought it was good. We had dinner rolls along side to soak up the sauce. Mashed potatoes would be great too.
Our family enjoys osso buco, so we were eager to try this for busy family weekends when we don't have a lot of time to cook. I followed the recipe as directed until the end, then made a few modifications. The meat was falling off the bone when it was done, so I removed the meat from the bones and shredded it. I saved a few bones for my husband, who enjoys the marrow. I then used an immersion blender to puree the sauce. I added the meat back to the sauce and mixed it. I then poured the sauce over linguine and mixed in the gremolata. It was fantastic. My husband and kids (ages 4 & 5) loved it! I made extra gremolata to season the zucchini noodles that I made to accompany the linguine. It was a great combination. We'll be making this one again!
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