• • 1 kilo veal shanks, tell butcher you make osso buco
  • • 70 gram all-purpose flour
  • • 70 gram cup Butter or pancetta fat
  • • 4 cloves garlic, crushed
  • • 1 tsp chopped fresh oregano
  • • 1tsp chopped thyme
  • • ½ can of tomato paste
  • • 3 pieces celeriac cut in small cubes
  • • 1 large onion, chopped
  • • 1 large carrot, chopped small cubes
  • • 250 ml dry white wine
  • • 300 ml cup beef stock
  • • 1 can diced tomatoes
  • • salt and pepper to taste
  • • 1/2 cup chopped fresh parsley
  • • 1 clove garlic, minced
  • • 2 teaspoons grated lemon zest

Today a dear friend asked me to post a recipe which is useful for a slow cooker. Since mostly all stew or casseroles are suitable i post the most famous one of all.


Ossobucco is an Italian recipe that is around for almost a decade in Italy first served in a Restaurant in Milan. The traditional ossobuco (Milanese) has no tomatoes as ingredient. This recipe is with tomato since most people seem  to like this version better then the traditional one.



  1. Dust the veal shanks lightly with flour. Melt the butter or pancetta fat in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Place into slow cooker, . Add  cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Poor in the wine so that what was stuck at the bottom will come lose. Add carrot ,celeriac and herbs.
  2. Pour in the tomatoes and beef stock, and season with salt and pepper. Pour sauce over the shanks and turn on slow cooker . Cook for about 8 hours in slow cooker.
  3. In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Mix into the cooker  just before serving.
    Note that the beef is so tender it falls of the bone so take it slowly.