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Beef Osso Buco


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  • 1 3/4 t kosher salt divided
  • 3 lbs cross cut bone in beef shanks
  • 1 T canola oil divided
  • Cooking spray
  • 2 c sliced onion
  • 3/4 c chopped celery
  • 3/4 c chopped carrot
  • 2 T tomato paste
  • 8 garlic cloves crushed
  • 1 c unsalted beef stock
  • 1/4 oz dried mushrooms, chopped
  • 1/2 c dry red wine
  • 2 t cornstarch
  • 3/4 t pepper
  • 1 bay leaf
  • 8 plum tomatoes
  • 6 T chopped fresh flat leaf parsley
  • 1 T grated lemon rind
  • 1 T minced garlic


Preparation time 30mins
Cooking time 510mins


Step 1

Preheat broiler.
Sprinkle 1/2 t salt over beef. Heat a large skillet over med high heat. Add 1 1/2 t oil; swirl to coat. Add beef; cook 4 min on each side or until browned. Add beef to a 6 qt slow cooker coated with PAM. Add 1 1/2 t oil to skillet; swirl. Add onion, celery, carrot, tomato paste, and garlic, saute 4 min. Add stock and mushrooms. Bring to a boil; cook 1 min, 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 min or until blackened. Place tomatoes on beef, pressing lightly to crush.
Cover and cook on low for 8 hrs or until beef is tender. Remove beef from cooker and remove meat from bones. Stir meat and 1 1/4 t salt into cooker and discard the bay leaf. Combine parsley, rind and garlic and sprinkle on top.


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