Easy Slow Cooker Osso Buco – Delicious Second Course

This Easy Slow Cooker Osso Buco is a tasty dish of Milanese cuisine, which takes its name from the cut of the veal thigh. So the pieces of meat are extracted from the veal leg and cut transversely with the whole bone. We find this type of cut of meat at the butcher or in specialized stores because the bone must be preserved intact and have its marrow inside. A leg of beef can yield 4 or 5 pieces of meat.

Osobuco can cook in various modes, and we serve it as a second course accompanied by risotto, puree, etc. In this recipe, I have brought Osobuco my way, referring to the slow cooking of Italian cuisine.

Also, you can try our Easy Veal Milanese Recipe.

Ingredients

• 4 osso buco pieces
• 2 tbsp flour
• 1 dry onion
• 1/2 carrot
• 1/2 stalk of cerely
• olive oil
• salt, pepper
• fresh rosemary
• 1/2 glass of white wine
• 2 L meat or vegetable broth
• Fresh parsley
• Grated lemon peel

Directions

1. First, we will take the pieces of meat and make some cuts on the side of it with a sharp knife. This way, the osso buco does not collect and spoil its shape during cooking.
2. Next, marinate every piece with salt and pepper on both sides. We put them on a plate with flour, also from both sides.
3. Also, in a large pan where we put olive oil, we will put the pieces of meat and cook them in the heated pan. First, cook them on one side for 2-3 minutes, and at the same time, on the other side.
4. Next, remove Osso buco and add the diced vegetables to the same pan. Add a few spoons of olive oil and a little salt and cook them until they soften, on medium heat, stirring occasionally.
5. At this step, add the pieces of meat to the pan, and we will extinguish it with white wine. I let the alcoholic part evaporate. Add rosemary, salt, and black pepper.
6. Also, add meat or vegetable juice until you can cover all the meat parts.
7. Then, let it cook on low heat, covered with a lid. When all the liquid has evaporated, turn the Osso Buco from the other side and add broth. It should be cooked for about 1 hour or more, depending on the type of meat.
8. You can also make this dish in the oven. Again covered and at 180 degrees for 2 hours..
9. In the end, the meat must be soft and separate lightly from the bone. We serve it warm with fresh parsley and some grated lemon peel above. We combine it with mashed potatoes when serving and with the sauce created with the cooking vegetables.

Bon Appetit!

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