This delicious Italian slow cooker Veal Osso Buco casserole by Olivia Andrews has been brought up to date with a kale gremolata, made with kale, garlic, lemon juice, lemon zest, and extra virgin olive oil.

To make Veal Osso Buco in your slow cooker or crockpot, brown the veal and onions, add wine and spices, then slow cook for 7¼ hours.

The tender veal combined with the fresh gremolata creates an unforgettable flavor experience.

Jump to Recipe Print Recipe

Slow Cooker Veal Osso Buco Ingredients

• 3 tablespoons of olive oil
• 50 g (1¾ oz/1/3 cup) of plain (all-purpose) flour
• 1.2 kg (2 lb 12 oz) of veal osso buco
• 2 onions, halved and thinly sliced
• 1 cinnamon stick
• ½ teaspoon of ground allspice
• 250 ml (9 fl oz/1 cup) of dry white wine
• 2 tomatoes, coarsely chopped
• 3 tablespoons of coarsely chopped oregano
• 500 ml (17 fl oz/2 cups) of chicken stock
• 2 fresh or dried bay leaves
• Finely grated zest of 1 lemon
• 130 g (4¾ oz/¾ cup) of Sicilian green olives, pitted
• Creamy polenta or potato mash, to serve

For the Kale Gremolata:

• 75 g (2¾ oz/1 cup) of finely chopped kale
• 1 garlic clove, finely chopped
• Juice and finely grated zest of ½ lemon
• 1 tablespoon of extra virgin olive oil

How To Make Veal Osso Buco In Slow Cooker

1. Prepare the veal: Heat half of the olive oil in a large, heavy-based saucepan over medium-high heat. Place the flour in a bowl and season with salt and pepper. Dust the veal osso buco in the flour and cook for 5 minutes until browned on all sides. Transfer the veal to the slow cooker.
2. Cook the onions: Reduce the heat to medium and add the remaining olive oil to the pan. Add the sliced onions, cinnamon stick, and ground allspice. Cook for 4 minutes until the onions have softened.
3. Deglaze the pan: Add the dry white wine to the pan and let it boil for 3 minutes to evaporate the alcohol, then transfer the mixture to the slow cooker.
4. Combine the ingredients: Add the coarsely chopped tomatoes, chopped oregano, chicken stock, bay leaves, and lemon zest to the slow cooker. Season well with salt and pepper.
5. Slow cook: Cook on low for 6 hours, then gently stir in the pitted Sicilian green olives. Continue cooking for an additional hour until the meat is falling off the bone.
6. Prepare the gremolata: Meanwhile, for the gremolata, combine the finely chopped kale, garlic, lemon juice, lemon zest, and extra virgin olive oil in a bowl. Season with salt and pepper, then set aside for at least 30 minutes to allow the lemon juice to soften the kale.
7. Serve: Serve the veal osso buco with creamy polenta or potato mash and the kale gremolata.

How can I thicken the sauce for Veal Osso Buco?

To thicken the sauce for Veal Osso Buco, you can make a slurry by mixing cornstarch with cold water. Stir this mixture into the sauce and cook for a few more minutes until it thickens. Alternatively, reduce the sauce by simmering it uncovered until it reaches the desired consistency.

Recipe Tips

• Season the flour: Add a teaspoon of salt and half a teaspoon of pepper to the flour before dredging the veal. This will ensure the meat is well-seasoned from the start, enhancing its flavor throughout the cooking process.
• Brown the meat well: Thoroughly brown the veal osso buco on all sides before transferring it to the slow cooker. Browning adds a rich depth of flavor that permeates the entire dish, making it more delicious.
• Use fresh herbs: Whenever possible, use fresh oregano and bay leaves instead of dried. Fresh herbs provide a more vibrant and aromatic flavor to the dish, making it taste even better.
• Deglaze the pan: After browning the meat and cooking the onions, deglaze the pan with the white wine, scraping up any browned bits. These bits add incredible flavor to the sauce, making it richer and more complex.

Recipe Variations

• Add more vegetables: Incorporate carrots, celery, or bell peppers for added flavor and nutrition. These vegetables complement the veal osso buco and add more depth to the overall dish.
• Use red wine: Substitute the dry white wine with a robust red wine for a different flavor profile. Red wine adds a deeper, richer flavor to the sauce, making it even more savory and hearty.
• Try different herbs: Experiment with fresh herbs such as thyme, rosemary, or basil. Each herb brings a unique flavor to the dish, allowing you to customize it to your personal taste preferences.
• Make it spicy: Add crushed red pepper flakes or a diced chili to the slow cooker if you enjoy a bit of heat. This gives the veal osso buco a spicy kick that can be very enjoyable for those who like their food with some spice.

What To Serve With Veal Osso Buco

Serve your Veal Osso Buco with delicious, creative sides like truffle mashed potatoes, Greek Green Beans, roasted Brussels sprouts, Butternut Squash Risotto, garlic sautéed spinach, and wild mushroom polenta.

You can also pair it with a light arugula salad with lemon vinaigrette, or crusty artisan bread to soak up the rich sauce.

How To Store Leftover Veal Osso Buco

In The Fridge:

Store leftover Veal Osso Buco in an airtight container in the fridge within two hours of cooking. Ensure the container is sealed well to prevent any air exposure. Leftovers will stay fresh for up to 3 days if properly stored.

In The Freezer:

You can freeze Veal Osso Buco by placing it in a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible before sealing. It will keep well in the freezer for up to 3 months, maintaining its flavor and texture.

How To Reheat Leftover Veal Osso Buco

Reheat your leftover Veal Osso Buco in a saucepan over medium heat until it reaches an internal temperature of 165°F (74°C). If you prefer, you can also reheat it in the oven at 350°F (175°C) for about 20 minutes until thoroughly warmed.

Check out More Slow Cooker Recipes:

• Persian Lamb Shank In Slow Cooker
• Slow Cooker Lamb Tagine Harissa
• Slow Cooker Lamb Biryani