Osso buccos are a very underappreciated cut. Inexpensive and easy to cook in this delicious osso bucco slow cooker stew, they add tons of richness and flavor! They are wonderful cooked with lentils for a protein-packed and hearty dinner. This osso bucco slow cooker recipe is perfect for those cold winter days many of us are still experiencing!
Osso Bucco Slow Cooker Lentil stew
This delicious and easy osso bucco stew can be put together in the early afternoon morning then left to cook all day until dinnertime. Osso buccos are definitely an underappreciated cut: when cooked right, they make a rich and flavorful stew and become very tender!
- 1/2 cup flour or any kind (optional—if you are gluten-free or paleo you can skip this or use appropriate flour)
- 4-5 veal osso bucco shanks, about 2-1/2 lb.
- salt and freshly ground black pepper to taste
- 2 tablespoons butter or olive oil
- 1 cup red wine (cabernet or merlot is nice)
- 1 14-1/2-oz. can diced tomatoes and juice
- 2 large cloves garlic, minced
- 1 large onion chopped fine
- 4 medium carrots sliced thin
- 3 stalks celery, chopped well
- 2 Tbs lemon juice or cider vinegar
- 3 bay leaves
- 2 teaspoons dried thyme
- 2 cups lentils
- 2 cup water or stock
- Dredge the shanks in flour, salt and pepper. Brown in butter or olive oil in a heavy cast iron skillet on the stovetop, or in the oven at 350 degrees F for about 20 minutes. Add wine and tomatoes and let simmer for 10 minutes on the stovetop or in the oven. Layer shanks in the bottom of the crock pot, then vegetables and seasonings. Add lentils, then pour the tomato and wine mixture over everything, scraping any of the browned bits from the bottom of the skillet. Top with 2 cups water or stock. Allow to cook in the slow cooker on high heat for about 6 hours or on low heat for 8-10/overnight. Serve, leaving the bones at the bottom.
Grain Free option: If pulse/grain free you can skip the flour dredging and leave the lentils and water out and serve this as a stew over spaghetti squash or zucchini noodles.