This Mexican Osso Buco is the perfect family dinner, easily prepared in the slow cooker with basic ingredients like osso bucco cuts, diced tomatoes, taco sauce, red wine, and beef stock.

To prepare Mexican Osso Buco in your slow cooker or crockpot, start by browning the meat, combine the sauces and seasonings, add the chopped vegetables, and cook on low for 6-8 hours until the meat is perfectly tender.

Now, don’t just stand there! Whip this up, throw it in the slow cooker, and pop open a brewski. Tell us how it goes in the comments below – or better yet, show us your masterpiece!

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Slow Cooker Mexican Osso Buco Ingredients

• 2 pieces of osso bucco cuts
• 1 tin of diced tomatoes (400g)
• 1/2 jar of taco sauce (choose mild or hot based on preference)
• 100g plain flour, for coating
• 1 tbsp garlic & herb salt
• 1 tsp freshly ground black pepper
• 1 packet of taco seasoning mix
• 2 tsp dried oregano
• 1 cup red wine
• 1 cup beef stock (1 tsp beef concentrate mixed in 1 cup boiling water)
• 2 stalks of celery, roughly chopped
• 2 zucchinis, sliced
• 200g mushrooms, quartered
• 1 large brown onion, chopped

How To Make Mexican Osso Buco in Slow Cooker

1. Flour Power: Kick things off by mixing the flour with garlic & herb salt and black pepper on a large plate. Get those osso bucco cuts well-coated, give them a good shake to lose any excess flour.
2. Sear to Perfection: Fire up your pan over a medium-high flame. Sear the osso bucco for a smashing 3 minutes each side. You want them golden and tantalising. Once done, pop them aside.
3. Saucy Mix: Grab a bowl and whisk together the diced tomatoes, taco sauce, taco seasoning, that cheeky cup of red wine, and your beef stock with oregano. This mix is going to be legendary.
4. Veggie Bed: In the slow cooker, lay down a bed of chopped celery, zucchini, onion, and mushrooms. This is where all the flavour lies, so make sure they’re nestled in nicely.
5. Slow and Low: Place the seared osso bucco on top of your veggie bed. Drench them with your saucy mix. Cover and set your slow cooker to low. Let it work its magic for 6-8 hours. Patience, my friend, is key.
6. Ready to Serve: After hours of slow cooking, your osso bucco will be fall-apart tender. Serve this beauty with a side of creamy mashed potatoes or a rustic polenta. Don’t forget a glass of the red wine you used in cooking to complete the feast.

Can I Use Different Cuts of Meat for Mexican Osso Buco in Slow Cooker?

Absolutely! While traditional osso buco uses veal shanks, feel free to substitute with beef shanks, lamb shanks, or even pork shanks. Each option offers a unique flavour and will still bask perfectly in the slow cooker’s magic.

Recipe Tips

• Browning is key: Always sear the osso bucco cuts thoroughly before slow cooking to lock in those rich, caramelised flavours; this simple step transforms the depth of your dish dramatically.
• Deglazing the pan: After searing the meat, deglaze the frying pan with a bit of red wine or beef stock to scrape up all the tasty bits; add this liquid gold to the slow cooker for an enriched sauce.
• Low and slow: Resist the urge to crank up the heat; slow cookers work best under low settings, especially for tough cuts like osso bucco, allowing the meat to tenderise gradually and soak up all the flavours.
• Fresh herbs for the win: Add fresh herbs like cilantro or parsley in the last 30 minutes of cooking; they’ll bring a burst of freshness that lifts the entire dish.

Recipe Variations

• Change up the protein: Not a fan of beef? Substitute osso bucco cuts with lamb shanks or pork shanks for a different twist on the traditional flavours.
• Go vegetarian: For a plant-based version, replace the meat with large portobello mushrooms and root vegetables; adjust the cooking time accordingly, as vegetables cook faster.
• Spice levels: Adjust the heat by choosing different types of taco sauce or adding chopped chillies if you like it hot, or keep it milder with less spice and more diced tomatoes.
• Different alcohols: Instead of red wine, try a dark beer or a shot of bourbon for a smoky, deeper undertone that complements the rich flavours of the osso bucco.

What To Serve With Mexican Osso Buco

Serve your Mexican Osso Buco with creamy jalapeño polenta, Orange-cardamom Slow Cooker Carrots, roasted garlic cauliflower, Gingered Pears, and a zesty avocado salsa.

You can also pair it with spicy black bean cakes and pickled red onions for a refreshing contrast.

How To Store Leftover Mexican Osso Buco

In The Fridge:

Transfer the leftover Mexican Osso Buco into an airtight container; ensure all the sauce covers the meat to maintain moisture. Store in the refrigerator for up to 3 to 4 days.

In The Freezer:

Mexican Osso Buco can be frozen effectively. Pour the cooling stew into a freezer-safe container, ensuring minimal air space. This dish can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

How To Reheat Leftover Mexican Osso Buco

Reheat your leftover Mexican Osso Buco by placing it in a saucepan over medium heat. Add a splash of broth or water to thin the sauce if necessary; gently warm the dish until it is heated through.

Check out More Slow Cooker Recipes:

• Bored of Lunch Mexican Chicken Stew Slow Cooker
• Chicken Enchilada Slow Cooker Casserole
• Bored of Lunch Slow Cooker Tex Mex Chicken Pasta