Slow Cooker Beef Osso Buco with Gremolata

Rich, marrow-forward beef shanks slow-cooked until fork tender, finished with bright lemon parsley gremolata.
Prep 20 Mins
Cook 7-8 Hours
Serves 4-6

Ingredients

  • Beef Osso Buco
  • Flour for dredging
  • Salt
  • Pepper
  • Olive oil
  • Onion (diced)
  • Carrots (diced)
  • Celery (diced)
  • Tomato paste
  • Stock (chicken or beef)
  • Thyme sprigs
  • Bay leaves
  • Balsamic vinegar (small amount)

Instructions

  1. Pat the shanks dry, season with salt and pepper, then lightly dredge in flour.
  2. Brown shanks in hot oil until deeply seared, then transfer to the slow cooker.
  3. Sauté onion, carrot, and celery, then stir in tomato paste. Add stock and a small splash of balsamic, then pour everything over the shanks. Add thyme and bay leaves.
  4. Cook on low for 7 to 8 hours, until the meat is very tender.
  5. Mix parsley, lemon zest, and garlic to make gremolata.
  6. Serve shanks with sauce and finish with gremolata right before eating.

Slow Cooker Beef Osso Buco with Gremolata

Slow cooker beef osso buco is the set-it-and-forget-it version of a classic that still tastes restaurant-worthy. Beef shanks gently cook for hours in a rich, savoury sauce until the meat is spoon tender and the broth turns silky and flavour-packed. 

The best part is the finish: gremolata. A quick mix of lemon zest, garlic, and fresh herbs cuts through the richness and wakes up every bite, giving you that bright, clean flavour that makes osso buco feel special. Serve it over mashed potatoes, polenta, or pappardelle so the sauce doesn’t go to waste.

Made with Diamond D Ranch beef, this slow cooker osso buco is perfect for cozy weekends, family dinners, or make-ahead meals that get even better overnight. It’s comfort food with a fresh, bold finish that keeps you coming back for another spoonful.

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