Slow Cooked Osso Bucco with Gremolata
October 15, 2020

Slow Cooked Osso Bucco with Gremolata

Slow Cooked Osso Bucco with Gremolata

This is one of my family’s FAVOURITES! I love it because I can pop it all in the Slow Cooker and dinner is ready after school! The kids & hubby love the flavour & the juicy meat! I give you Osso Bucco with Gremolata!


  • 2 tablespoons plain flour
  • 8 (1.2kg) beef osso bucco
  • 1 tablespoon olive oil
  • 1 medium brown onion, chopped
  • 2 medium carrots, peeled, chopped
  • 4 celery stalks, chopped
  • 4 garlic cloves, finely chopped
  • 1/2 cup red wine
  • 2 x 400g cans diced tomatoes
  • 1/4 cup tomato paste
  • 1/2 cup beef stock


  • 1/3 cup chopped fresh flat-leaf parsley leaves
  • 2 teaspoons finely grated lemon rind
  • 2 garlic cloves, crushed


  1. Place flour onto a large plate. Add the beef one piece at a time & coat in the flour.
  2. Heat oil in a large frying pan over medium-high heat. Cook beef, in batches, for 2 – 3 minutes each side or until browned. Transfer to a plate.
  3. Add onion, carrot, celery and garlic to pan. Cook, stirring, for 3 – 4 minutes or until onion has softened. Add wine. Bring to the boil. Boil for 2 – 3 minutes or until reduced by half.
  4. Transfer to a 5 litre slow-cooker. Add beef, tomato, tomato paste and stock. Cover. Turn slow-cooker on low.
  5. Cook for 6 hours or until beef is tender. Season with salt and pepper.
  6. Make Gremolata – place parsley, lemon rind and garlic in a bowl. Stir to combine.
  7. Serve Osso Bucco with a sprinkling of gremolata.


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