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.

4
Servings
549
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. 

Nutritional Facts

Total Fat
31g
44%
Sugar
1g
1%
Saturated Fat
14g
58%
Cholesterol
158mg
53%
Carbohydrate, by difference
17g
13%
Protein
44g
96%
Vitamin A, RAE
16µg
2%
Vitamin B-12
7µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
46µg
51%
Calcium, Ca
83mg
8%
Choline, total
161mg
38%
Fiber, total dietary
2g
8%
Fluoride, F
76µg
3%
Folate, total
16µg
4%
Iron, Fe
9mg
50%
Magnesium, Mg
56mg
18%
Niacin
8mg
57%
Pantothenic acid
2mg
40%
Phosphorus, P
417mg
60%
Selenium, Se
48µg
87%
Sodium, Na
322mg
21%
Water
222g
8%
Zinc, Zn
17mg
100%

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.