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Slow Cooker Pork Osso Buco

Osso buco is super easy to make in a slow cooker, and the meat is so tender and juicy, that it literally falls right off the bone. Please see my notes for dairy-free options.
Course Dinner
Cuisine American
Keyword how to make gremolata, osso buco, pork shank, slow cooker ideas
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Author Barbara Bianchi

Ingredients

  • 2 pounds pork shank osso buco tied with butcher's twine
  • 2 tablespoons of butter for searing the pork or coconut oil if you prefer
  • 1 stick of butter for gravy optional
  • * 1 onion diced
  • * 1 stalk celery diced
  • * 1 carrot peeled and diced
  • * 1/4 cup coconut flour.
  • * 4 cloves garlic minced
  • * 3 plum tomatoes diced
  • 1 bay leaf
  • * 1 cup bone broth homemade or store bought
  • * 1/2 cup white wine
  • * 1/4 teaspoon sage
  • * 1/2 teaspoon oregano
  • * salt and pepper to taste
  • For gremolata:
  • ½ cup fresh Italian parsley chopped
  • 1 clove garlic minced
  • 2 organic lemons washed and dried
  • extra-virgin olive oil
  • ¼ cup capers

Instructions

  • Rinse meat under cold water and dry with paper towels. Season with salt and pepper. Add flour to a shallow dish. Dredge seasoned pork in the flour.
  • Heat 2 tablespoons of butter in a large skillet. When the butter foams, add the pork to the skillet. Cook until golden, searing the meat for 4 minutes on each side and transfer to your slow cooker.
  • Deglaze the skillet with the wine. Scrape up any browned bits from the bottom of the skillet and pour into the slow cooker. Add the tomatoes and their juices, bone broth, onion, carrot, garlic, celery, sage, oregano and a bay leaf. Cover and cook on low heat for 6 to 8 hours.
  • Transfer the shanks to a plate, cover and set aside. Strain the juices from the slow cooker into your skillet. Mash veggies to extract liquid as much as possible. Skim the fat off the top of the gravy.
  • Simmer for 10 minutes. Season with salt and pepper. Remove from the heat and stir in one stick of butter.
  • For the gremolata:
    Zest the skin of both lemons. Add lemon zest, garlic, and capers to parsley and toss in a small bowl.
  • Serve topped with gravy and gremolata.

Notes

  • To make the lemon zest, you will need a microplane. Grate only the outer layer of the skin, rotating the lemon for just the zest and not the white pith which can be bitter.
  • For dairy-free options, sear meat in oil instead of butter and eliminate butter from your gravy.
  • If you are following a low-carb diet you may want to serve seasoned cauliflower rice.