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Osso Buco with Gremolata

Osso Buco with Gremolata
Written by Guest User
Osso Buco with Gremolata

Osso Buco with Gremolata

This is a winter favourite worldwide for its flavour and aroma. The name comes from ossbuss meaning a bone with a hole.
4.7 from 26 votes
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Course: Main Dish
Cuisine: Italian
Keyword: Casserole
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes
Servings: 6 people
Calories: 256kcal



  • Season the veal shanks with salt and pepper and dust lightly with flour.
  • Heat the oil in a large skillet over high heat and brown the veal on all sides.
  • Transfer the veal to the slow cooker.
  • Using the same skillet over moderate heat, saute the onion, carrots, celery, and garlic until tender, about 5 minutes.
  • Stir in the wine, stock, bay leaves, parsley, basil, and thyme, and pour over the veal.
  • Cook covered on low heat for 8 to 12 hours, or on high heat for 5 to 7 hours, basting occasionally.
  • Serve with gremolata (recipe also on this site.


Sodium: 232mg | Sugar: 0.4g | Fiber: 1g | Potassium: 605mg | Cholesterol: 113mg | Calories: 256kcal | Monounsaturated Fat: 5g | Polyunsaturated Fat: 1g | Saturated Fat: 2g | Fat: 10g | Protein: 30g | Carbohydrates: 4g