Crockpot Osso Buco

Osso buco is one of the great Northern Italian braises, and the slow cooker is honestly the right tool for it at home. The whole point of the dish is breaking down the connective tissue in veal shanks until the meat falls off the bone and the marrow inside the bone turns silky. Ten to twelve hours on low does that better than fussing over a Dutch oven all day.

The one shortcut you can’t skip is the flour dredge and stovetop sear before the slow cooker. The seared crust adds Maillard depth that you simply can’t develop in a moist slow cooker environment, and the flour helps thicken the braising liquid as everything cooks down.

White wine instead of red is the traditional Milanese choice. It keeps the sauce bright and lets the lemon zest shine, where red wine would muddy the flavors. The lemon zest is the move that distinguishes proper osso buco; that citrus brightness cuts the richness of the marrow.

Marjoram, oregano, and sage form the herb base. Marjoram is essential here. Don’t sub Italian seasoning, which often skips it.

Serve over risotto alla milanese (saffron risotto) for tradition, or polenta or wide pasta noodles to catch the sauce.

Pro Tips

• Don’t skip browning the shanks; that crust is the flavor backbone.
• Use real veal shanks if you can find them; lamb shanks work too with similar cook times.
• Tie the shanks with kitchen twine so they hold their shape during the long braise.
• Eat the marrow! Scoop it onto bread or stir into the sauce.
• Top each portion with gremolata (parsley, lemon zest, garlic) for the traditional finish.

Variations

• Add 1 cup diced canned tomatoes for a deeper, redder sauce.
• Use beef shanks for a hearty, less expensive substitute.
• Stir in a tablespoon of cold butter at the end for sauce silkiness.