Photography: Jim Bathie; Styling: Jan Gautro
8 servings (serving size: 3 ounces veal, 1/2 cup broth mixture, and 1 tablespoon gremolata)

Inexpensive veal shanks become a succulent meal in the slow cooker. Even if you aren't an anchovy lover, don't omit the anchovy paste--it adds immeasurably to the flavor. Use the remaining broth mixture in soups and stews.

How to Make It

Step 1

To prepare the osso buco, combine flour, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a shallow dish. Dredge veal in flour mixture.

Step 2

Heat 1 teaspoon butter and 1 teaspoon oil in a large skillet over medium heat. Add half of veal; cook 6 minutes, browning on both sides. Place browned veal in a large electric slow cooker. Repeat procedure with remaining butter, oil, and veal.

Step 3

Add onion and celery to pan; sauté 5 minutes over medium-high heat or until tender. Add 6 garlic cloves to pan; sauté 1 minute. Stir in broth, wine, rosemary, and anchovy paste, scraping pan to loosen browned bits. Bring to a boil; cook 4 minutes. Pour over veal.

Step 4

Cover and cook on low 9 hours or until done. Sprinkle veal with 1/2 teaspoon pepper and 1/4 teaspoon salt. Remove veal from cooker; cool slightly.

Step 5

To prepare gremolata, combine parsley, lemon rind, and 2 garlic cloves. Place 1 cup pasta in each of 8 pasta bowls. Top each serving with 2/3 cup veal and 1/2 cup broth mixture. Reserve remaining broth mixture for another use. Sprinkle each serving with 1 tablespoon gremolata.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Cheap in 2003

January 07, 2016
 The recipe is from 2003, when foodies and gourmands weren't a thing, and neither were websites for recipes. Osso Bucco was inexpensive THEN. It's not now, 13 years later. That doesn't mean you can't substitute lamb shank, or pork, or even beef. Or just splurge. I will be making this recipe when I see some good meat cuts somewhere that speak to me - I live in WIsconsin and meat is plentiful. But if you don't want to make veal because it costs too much, then don't.

tjprescott11's Review

April 19, 2014

cgbrennan's Review

January 06, 2014
I have made this recipe several times; it is a family favorite. The only drawback that others have noticed is that veal shanks are expensive, so this is a "special occasion" recipe. I make it exactly as written and it has come out beautifully every time. Definitely worth it!

leon206's Review

October 15, 2013

Nightmooer's Review

October 01, 2013
I also have not tried this recipe, although I will as I was looking for a Cooking Light version of Osso Buco. I just wanted to second Pipsqueak's comment about substituting something for veal. I've made many variations of this type of recipe using pork shanks, chicken and turkey thighs and legs and lamb shanks and they've all been winners. Have some imagination, people.

hedi12's Review

October 27, 2012
If I could give this less than one star, I would. Not only is veal expensive ($12.99 per pound), but this recipe doesn't justify the expense in any way. The meat and broth was totally flavorless. We decided to shred the veal and enjoy the most expensive pulled meat sandwiches in the history of the world! In the meantime, we ordered pizza for tonight's dinner.

MomBon58's Review

January 10, 2010
OK Not work the money for the veal shanks

Pipsqueak's Review

October 28, 2009
Haven't actually made the recipe (though am planning on it), but wanted to let Lou know that you can easily substitute pork shanks for the veal shanks or even turkey legs will work.

Mamalou's Review

March 17, 2009
Would love to make this, but Veal shanks are about $7.99 per pound in Massachusetts. It would cost me over $40 to make this dish. Sounds wonderful though.

Kimchi's Review

January 05, 2009
I normally don't love veal, but I really enjoyed it prepared this way. They're right - don't leave out the anchovy paste, because it really does add flavor.