Slow cooker osso buco with mushrooms and peas pairs fork-tender veal shanks with an earthy mushroom sauce and pops of sweet green peas. A fresh parsley-lemon finish balances the rich marrow and makes this elegant dinner surprisingly approachable.
Prep: 30 min · Cook: 6 hr · Total: 6 hr 30 min
Slow Cooker Osso Buco with Mushrooms and Peas
Ingredients
Instructions
- Pat the veal shanks dry and tie each one around the edge with kitchen twine if needed. Season with salt and pepper, then coat lightly with flour and shake off the excess.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the shanks in batches for 4 to 5 minutes per side. Transfer them to a 6-quart slow cooker.
- Add the remaining oil and mushrooms to the skillet. Cook until browned, about 6 minutes, then scatter the mushrooms over the veal.
- Reduce the heat to medium. Add the shallots and cook for 3 minutes. Stir in the garlic and tomato paste for 1 minute. Pour in the wine and scrape up the browned bits; simmer for 2 minutes.
- Add the broth, vinegar, thyme, bay leaf, and Worcestershire. Bring to a simmer and pour over the shanks. Cover and cook on low for 5 to 6 hours or on high for 3 to 3½ hours, until fork-tender.
- During the final 20 minutes, gently stir the peas into the sauce. Transfer the shanks to a platter and discard the twine, thyme stems, and bay leaf.
- Stir the butter, parsley, and lemon zest into the sauce. Adjust the seasoning, spoon the mushrooms, peas, and sauce over the osso buco, and serve with polenta or risotto.
Estimated per serving: 465 calories · Protein 45 g · Fat 21 g · Carbs 20 g · Fiber 4 g · Sodium 690 mg
Why This Recipe Works
- Cross-cut shanks: collagen and marrow create an exceptionally rich sauce.
- Batch browning: develops color without crowding the pan.
- Mushrooms: add earthy depth that complements delicate veal.
- Late-added peas: stay bright, sweet, and tender.
Choosing Osso Buco Shanks
Look for evenly cut shanks with a centered marrow bone and meat surrounding it. Pieces 1 to 1½ inches thick cook evenly. Veal is traditional, but beef shanks are a flavorful alternative.
Helpful Tips
- Tie loose shanks around the edge so they hold their shape.
- Brown in batches and let the skillet reheat between batches.
- Arrange the shanks in one snug layer whenever possible.
- Lift finished shanks with a wide spatula because they become very tender.
Variations
- Beef osso buco: use beef shanks and cook until completely tender.
- No wine: substitute broth plus a little extra balsamic vinegar.
- More vegetables: add diced carrots and celery with the shallots.
- Gremolata finish: combine parsley, lemon zest, and minced garlic.
Serving Suggestions
Serve over creamy polenta, saffron risotto, mashed potatoes, or buttered noodles. Add crusty bread to capture the sauce and small spoons for enjoying the marrow.
Storage and Reheating
Refrigerate in the sauce for up to 3 days. Reheat gently in a covered pan or 300°F oven until hot. Freeze for up to 3 months and thaw overnight.
Frequently Asked Questions
What is osso buco?
Osso buco is a cross-cut shank with a marrow bone in the center. Long, gentle cooking turns the meat tender and enriches the sauce.
Can I use beef shanks instead of veal?
Yes. Beef shanks are larger and robustly flavored; allow extra cooking time and check that they fit in one layer.
Why tie the shanks with kitchen twine?
Tying helps each shank keep its round shape as the connective tissue softens, making it easier to transfer and serve.
Can I make this recipe without wine?
Replace the wine with an equal amount of broth and add one additional teaspoon of balsamic vinegar.
When should I add frozen peas?
Add thawed peas during the final 20 minutes so they heat through while staying bright and tender.
How should leftovers be stored?
Refrigerate the shanks and sauce together for up to three days, or freeze in an airtight container for up to three months.
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Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.