Slow-Cooker 'Osso Buco' Stew

Try this Slow-Cooker 'Osso Buco' Stew for dinner
Slow-Cooker 'Osso Buco' Stew

Melissa Joulwan

Based on the Milanese dish osso buco, this Slow Cooker Osso Buco stew is what I like to think of as “quietly Italian.” Unlike a basil-and-tomato based dish with bold flavors that punch you in the face like the Godfather, this stew is gentle, subtle, and smooth. It’s traditionally made with veal shanks, white wine, vegetables, herbs, and a little tomato. This version substitutes cubes of stew meat — and if you’d like, you can use beef instead of veal — but don’t skip the lemon zest and parsley as garnish! — Melissa Joulwan, author of Well Fed and paleo food blogger

For more great recipes like this one, visit meljoulwan.com.

Ready in
8 to 10 h
4
Servings
451
Calories Per Serving
Deliver Ingredients

Notes

If you like your stews a little thicker, like I do, you can simmer the stew uncovered in a soup pot for 10 minutes or so before serving. It also tastes amazingly good on days 2 and 3, so you might want to make it in advance of eating — and it freezes/defrosts like a champ.

Ingredients

  • 2 Pounds boneless veal (or beef) stew meat, cut into 2-inch cubes
  • 1 Teaspoon salt
  • 1/2 Teaspoon ground black pepper
  • 3 Tablespoons arrowroot powder
  • 1 Tablespoon fat (ghee, coconut oil, etc.)
  • 2 medium onions, diced
  • 2 medium carrots, peeled and cut into 1/4-inch coins
  • 6 garlic cloves, minced
  • 4 tomatoes, cut into 1-inch dice
  • 2 Teaspoons dried thyme leaves
  • 2 bay leaves
  • 3/4 Cups chicken broth
  • 3/4 Cups white wine
  • minced fresh parsley, lemon zest, for garnish

Directions

Place meat in a large sealable bag. In a small bowl, mix salt, pepper, and arrowroot with a fork. Add the arrowroot to the bag and shake around the contents until the meat is evenly coated.

Heat a large, non-stick skillet, then add the fat. When it’s melted, add the meat and cook until it’s browned on all sides, about 5 to 6 minutes. You might need to do this in batches. As the meat cooks, remove it from the pan and place in the slow cooker.

If the pan is dry, add a little more fat, and then toss in the onion, carrot, and garlic. Sauté until golden and soft, about 5 to 7 minutes. Add the tomatoes, thyme, and bay leaves. Stir to combine and cook until the tomatoes soften, about 3 to 5 minutes. Transfer to the slow cooker.

Add the broth and wine to the slow cooker, cover, and cook until everything is tender: 4 to 6 hours on high or 8 to 10 hours on low.

Discard bay leaves and ladle the osso buco stew into bowls. Top with minced parsley and lemon zest. You could also add a drizzle of extra-virgin olive oil for extra lusciousness. 

Stew Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Stew Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.

Nutritional Facts

Total Fat
15g
24%
Sugar
8g
N/A
Saturated Fat
8g
38%
Cholesterol
144mg
48%
Protein
53g
100%
Carbs
23g
8%
Vitamin A
313µg
35%
Vitamin B12
5µg
86%
Vitamin B6
2mg
80%
Vitamin C
25mg
41%
Vitamin D
0.2µg
0.1%
Vitamin E
1mg
7%
Vitamin K
27µg
33%
Calcium
92mg
9%
Fiber
4g
16%
Folate (food)
47µg
N/A
Folate equivalent (total)
47µg
12%
Iron
6mg
35%
Magnesium
78mg
20%
Monounsaturated
6g
N/A
Niacin (B3)
13mg
65%
Phosphorus
574mg
82%
Polyunsaturated
1g
N/A
Potassium
1410mg
40%
Riboflavin (B2)
0.5mg
29%
Sodium
857mg
36%
Thiamin (B1)
0.3mg
20.1%
Trans
0.6g
N/A
Zinc
13mg
86%

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