Slow-Cooker Beef Shank Osso Buco With Lemon-Parsley Gremolata Recipe

By
Jennifer Olvera
Jennifer Olvera is a contributing writer at Serious Eats.
Jennifer Olvera
Jennifer Olvera is a Chicago-based food writer and cookbook author who has written eight cookbooks and contributed to Serious Eats, the Los Angeles Times, The Chicago Tribune, and others.
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Updated Aug. 30, 2018
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Beef shank osso buco is an inexpensive, impressive meal that is made for the slow cooker. Jennifer Olvera

Who can say no to tender, braised meat in a rich sauce flavored with wine and vegetables, not to mention that ultra-flavorful and tender marrow inside a shank? The slow cooker makes the whole thing pretty darned easy, while beef shanks make it a heck of a lot cheaper than veal.

Why this recipe works:

  • Bone-in beef shanks are dredged in flour and browned, plus vegetables are sautéed, before they're transferred to the slow cooker. This adds flavor to the slow braise.
  • Removing the sauce and thickening it with a touch of flour after cooking gives it a rich, gravy-like consistency.
  • A bright, simple parsley, lemon zest and garlic gremolata brightens and lightens the otherwise rich dish.
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Recipe Facts

5

(1)

Active: 30 mins
Total: 6 hrs 30 mins
Serves: 4 servings

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Ingredients

  • For the Shanks:
  • 4 cross-cut, bone-in beef shanks (about 2 1/2 pounds total)
  • Kosher salt and freshly ground black pepper
  • 1 cup plus 2 tablespoons flour, divided
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 1 stalk celery, diced (about 3/4 cup)
  • 2 1/2 tablespoons tomato paste
  • 4 medium cloves garlic, finely chopped (about 4 teaspoons)
  • 1/2 cup dry white wine
  • 1 cup homemade or store-bought low-sodium chicken stock
  • 1 1/2 teaspoons balsamic vinegar
  • 1/2 teaspoon dried oregano
  • 4 sprigs thyme
  • 2 bay leaves
  • Pinch ground cloves
  • For the Gremolata:
  • 1/2 cup flat-leaf parsley, finely chopped
  • 1 tablespoon grated zest from 1 or 2 lemons
  • 2 medium cloves garlic, minced (about 2 teaspoons)

Directions

  1. For the Shanks: Pat shanks dry using a paper towel. Place 1 cup flour on a plate. Season beef with salt and pepper and dredge in flour, shaking off excess. Heat oil in a large Dutch oven over medium-high heat until lightly smoking. Add meat and cook without moving until well browned on first side, about 5 minutes. Flip and cook until browned on second side, about 4 minutes longer. Transfer to a slow cooker.

  2. Add onion, carrots, and celery to the Dutch oven, reduce heat to medium, and cook, stirring occasionally, until vegetables begin have softened, about 7 minutes. Add tomato paste and garlic. Stir and continue cooking until fragrant, about 1 minute longer. Add wine and scrape up any browned bits from the bottom of the pot using a wooden spoon.

  3. Transfer the contents to a slow cooker and add stock, vinegar, oregano, thyme, bay leaves, and ground clove. Season with salt and pepper and cook on low until meat is tender, about 6 hours.

  4. Remove and discard thyme sprigs and bay leaves. Skim fat from the sauce and transfer 1/2 cup of gravy to a medium saucepan. Whisk the remaining 2 tablespoons of flour into the reserved gravy until no lumps remain. Add the rest of the sauce to the saucepan. Whisking frequently, bring the sauce to a rolling boil over high heat and cook until the sauce achieves a gravy-like consistency, about 4 minutes. Season to taste with salt and pepper.

  5. For the Gremolata: Meanwhile, combine parsley, lemon zest, and garlic in a small bowl

  6. Arrange shanks on a platter and spoon sauce on top. Garnish with gremolata and serve.

Special equipment

Dutch oven, slow cooker

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