Slow Cooker Osso Buco: A Sunday Treat

I adore the idea of slow cooker Osso Buco. For one, the slow cooker produces wonderfully fall-apart meat and luscious, flavourful gravy infused with the juices from the meat, vegetables and herbs. Two, with just a bit of preparation, the slow cooker does all the work, allowing you to tackle other tasks.

Slow cooker Osso Buco on a Sunday is my ultimate red meat weekend treat. And as it's Sunday and there's been a bit of rain, I've decided to load the dogs into my camper van and set off in search of a walking opportunity along the Via Verde.

The Vía Verde del Aceite, also known as the Olive Oil Greenway, is a picturesque route that meanders through the heart of Andalucía. This scenic trail begins in the ancient city of Jaén and makes its way through charming towns and beautiful countryside, eventually reaching the town of Puente Genil. Luckily for me, it runs close to my home.

With the slow cooker taking care of the Osso Buco, we're off for a long walk.

• 1 veal shank, dredged in seasoned flour, excess shaken off
• 1 stick celery, chopped
• 1 small onion, chopped
• 1 carrot, chopped
• 1 garlic clove, crushed
• 200g tin chopped tomatoes
• 325ml chicken or beef stock
• 1 bay leaf
• 3 sprigs of thyme
• Ground black pepper
• Sea salt
• Olive oil

I use a Crockpot slow cooker with an insert that's safe to use on the hob.

Heat olive oil over medium heat and brown the dredged veal shank. Once done, remove and set aside.
Add the chopped celery, onion, carrot, and garlic to the pot, sautéing until they start to change colour.
Stir in the bay leaf, thyme, black pepper, and sea salt. Cook for one minute.
Add the chopped tomatoes, stirring and cooking for an additional two minutes.
Pour in the chicken or beef stock, mixing well.
Cover the pot with the lid and transfer it to the slow cooker insert.
Decide whether you want to cook on high for 4 hours or low for 8 hours—this may depend on how long your walk is.

While the Osso Buco is nearing the end of its cooking time, make a gremolata by finely chopping a clove of garlic, zesting half a lemon, and chopping some fresh parsley. Don't you just love the Italians.

Plate up your veal, vegetables, and gravy, then sprinkle with the gremolata. Serve with a lovely crusty bread on the side.

Enjoy your wonderfully prepared slow cooker Osso Buco. What could be better than returning home to a warm, aromatic dish after a picturesque walk?

For another take, try my osso buco with white beans and lemon zest — a one-pan campervan version. Or try my braised veal shin with butter beans for another slow-cooked veal recipe.

This Slow Cooker Osso Buco recipe is part of my Beef & Veal Recipes collection — from quick weeknight beef mince suppers to slow-braised veal dishes worth waiting for.

This recipe is also part of the Slow Cooker & Slow Cooking Recipes collection — every slow cooker recipe and slow-cooked dish from Casa Adora and the road, gathered in one place. Browse all recipes here.

Wonky photos, proper food, genuine adventures — The Flexible Chef