Slow Cooker Veal Shanks
This slow cooker veal shanks, or osso buco, cooked in a tomato gravy until fork-tender. The recipe is as simple as adding everything to your slow cooker with no sauteing or searing required.
Veal shanks are also called osso buco. They are cut into steaks with the hollow bone in the middle. ‘Osso’ meaning ‘bone’ and ‘buco’ meaning ‘hole’. Hollow bone!
The shank is a tough cut of meat that needs some extra cooking time. Previously, I shared making these shanks or osso buco in the oven with a red wine gravy. But today, we are going to make it in a slow cooker with tomato gravy (no red wine).
Why make this recipe?
- This is a simple and easy recipe that takes just 10 minutes to prep. There is not sautéing of the veggies or searing of the meat.
- Also, you can leave the slow cooker on and not worry about it for hours.
- The result is a soft, tender and juicy slow-cooked meat that is so delicious.
- And this dish gets better over time, which means making it a day ahead is in your favor and perfect for entertaining.
Ingredients and substitues
- Onion and garlic – Because I am using the slow cooker, I prefer to use onion powder and garlic. You can also use fresh but I think the flavor is better with powders.
- Tomatoes – I am using both tomato paste for its concentrated flavor and canned crushed tomatoes for the gravy. I would not recommend fresh tomatoes as they do not cook down and give that intense flavor for the gravy.
- Balsamic – It has a wonderful and unique flavor and aroma, which is highly recommended. But you can also use apple cider vinegar.
- Spices – Not much, but a little smoky cumin and smoked paprika does enhance the flavor of this dish. You can of course omit these two and it will still be as delicious.
- Honey – Brings out the sweetness of the tomatoes and vinegar. You can also use brown sugar instead.
- Fresh herbs – Veal and beef are are always a great combination with rosemary and thyme. I am using fresh but a tablespoon of each works great for slow cooking too.
Step by step instructions
- Thaw the shanks for at least an hour before you plan to cook. Place them on clean paper hand towels and pat them dry.
Pro tip – The shanks must be dry. Otherwise, there will be excess gravy. I like to leave to thaw them uncovered in the fridge overnight so that excess moisture can dry out.
- Liquid ingredients – In a measuring cup, combine all the liquid ingredients – garlic and onion powder, balsamic vinegar, tomato paste, mustard paste, crushed tomatoes, honey, broth, oil, salt, and pepper.
Pro tip – You can also add all these ingredients directly into the slow cooker. For the purpose of the video, I did it in a measuring cup.
- Place the veal shanks, thyme, and rosemary in the slow cooker or crockpot. Then, pour the liquid ingredients over the veal shanks. Lightly stir to ensure the liquid goes under the shanks.
- Cover and cook. You can slow cook on low for 8 hours or slow cook on high for 4 to 5 hours.
- Make a slurry with cornstarch and water. Then, add it to the slow cooker. Cook another 30 to 60 minutes.
Pro tip – In the video, I removed the meat out before adding the slurry. This is a great way to prevent overcooking the meat as well as reducing excess liquid. But, you can also add the slurry directly with the meat in the pot. - Garnish with chopped parsley over steamed rice or mashed potatoes.
More slow-cooked recipes
Frequently asked questions
These osso buco or veal shanks will keep in the fridge for 4 to 5 days.
You can of course. However, on the stovetop, I would prefer to sear the meat and sweat some fresh veggies. Perhaps you may like to try my recipe for osso bucco made on the stovetop and finished in the oven.
It’s rich, saucy, and absolutely delicious. Compared to other slow-cooked fork-tender meat this one has the marrow from the hollow bones that adds more flavor to the sauce. By the way, that marrow in the hollow is delicious. If you’ve never tasted this you will be in for a pleasant surprise.
Mashed potatoes and steamed rice are very popular. But you can also serve other potatoes like lemon rosemary roast potatoes, lemon dill potatoes, potato wedges. When I’m in a low-carb mood I usually serve it with cauliflower rice. In addition, you can also serve it with creamy polenta.
Almost any vegetable works great on the side. Try Sesame asparagus or garlic Parmesan asparagus, Swiss chard patties, sesame green beans, oven-baked butternut squash, oven-baked carrot sticks.
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Slow Cooker Veal Shanks Recipe
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Video
Ingredients
- 4 lbs (1.81 kg) Veal shanks ((1 lb each) )
- 3 sprigs Thyme
- 3 springs Rosemary
Liquid ingredients
- 1 tsp Garlic powder
- 2 tbsp Onion powder
- 2 tbsp Balsamic vinegar
- 2 tbsp Tomato paste
- 1 tbsp Mustard paste
- 2 tbsp Honey
- 2 tbsp Cooking oil
- 1 tsp Cumin powder
- 1 tbsp Smoked paprika ((I used hot but sweet works too) )
- 14 oz (400 g) Crushed tomatoes (canned)
- 1 cup (240 ml) Chicken broth
- 1 tsp Salt
- 1 tsp Pepper
Slurry
- 1 tsp Cornstarch
- ¼ cup (60 ml) Water
Instructions
- Thaw the shanks for at least an hour before you plan to cook. Place them on clean paper hand towels and pat them dry. Pro tip – The shanks must be dry. Otherwise, there will be excess gravy. I like to leave to thaw them uncovered in the fridge overnight so that excess moisture can dry out.
- Liquid ingredients – In a measuring cup combine all the liquid ingredients – garlic and onion powder, balsamic vinegar, tomato paste, mustard paste, crushed tomatoes, honey, broth, oil, salt, and pepper. Pro tip – You can also add all these ingredients directly into the slow cooker. For the purpose of the video, I did it in a measuring cup.
- Place the veal shanks, thyme, and rosemary in the slow cooker or crockpot. Then, pour the liquid ingredients over the veal shanks. Lightly stir to ensure the liquid goes under the shanks.
- Cover and cook. You can slow cook on low for 8 hours or slow cook on high for 4 to 5 hours.
- Make a slurry with cornstarch and water. Then, add it to the slow cooker. Cook another 30 to 60 minutes. Pro tip – In the video, I removed the meat out before adding the slurry. This is a great way to prevent overcooking the meat as well as reducing excess liquid. But, you can also add the slurry directly with the meat in the pot.
- Garnish with chopped parsley over steamed rice or mashed potatoes.
Recipe Notes & Tips
- Cook the veal shanks only when completely thawed or it will cook unevenly
- When searing the meat do not make haste to turn it over. If the meat resists movement it means it needs a minute more.
- If you have excess moisture in the finished dish – you can remove the meat from the pan. Then cook the sauce until it is reduced significantly. This way the sauce gets thicker and you don’t over-cook the meat.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
next time I will not add oil or honey to make less fattening. I added mushrooms, carrots and fresh green beans. many thanks. Also I’m gonna try using chicken with bones.
Thank you, Katherine. I am so happy to hear that you loved this recipe. yes, chicken would be delicious too!
I appreciate how this recipe makes good use of the slow cooker and it definitely seems like a recipe that everyone will enjoy.