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Beef Osso Buco Gremolata

A comforting slow cooker beef osso buco dish, tender meat paired with fresh gremolata for a delightful meal.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 1300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 beef shanks Choose cuts with good marbling and a nice round bone.
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 can crushed tomatoes
  • 1 cup dry white wine Can substitute with dry vermouth or more beef broth.
  • 2 cups beef broth Consider vegetable broth for a vegetarian option.
Gremolata Ingredients
  • 1/4 cup parsley, chopped Fresh parsley is recommended.
  • 1 Zest of 1 lemon May substitute with orange zest.
  • 2 cloves garlic, minced

Method
 

Preparation and Searing
  1. Season the beef shanks generously with salt and pepper.
  2. Heat a large skillet over medium-high heat and add a small amount of oil.
  3. Sear each side of the shanks for about 6 minutes until well browned, then transfer them to the slow cooker.
Slow Cooking
  1. Add the diced onion, carrots, celery, crushed tomatoes, white wine, and beef broth into the slow cooker with the beef shanks.
  2. Cover and cook on low for about 7 hours until the beef is tender and falling off the bone.
Preparing the Gremolata
  1. Combine chopped parsley, lemon zest, and minced garlic in a small bowl.
Serving
  1. Carefully remove the beef shanks from the slow cooker and place on serving plates.
  2. Spoon the sauce and vegetables over the meat and top with the fresh gremolata before serving.
Storage Instructions
  1. Allow leftovers to cool before transferring to airtight containers and refrigerate for up to 4 days or freeze for up to 3 months.

Notes

Be sure to sear the beef for a richer flavor. Keep the gremolata fresh by adding it just before serving.