Slow Cooker Pork Osso Buco Recipe
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.
Servings 6
Calories 467kcal
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
Savory base of flavor
- 1/2 cup white wine Pinot Grigio or Sauvignon Blanc
- 1 cup bone broth homemade or store bought
Vegetables
- 1 onion diced
- 1 stalk celery diced
- 1 carrot peeled and diced
- 4 cloves garlic minced
- 3 plum tomatoes diced
Herbs
- 1 bay leaf
- 1/4 teaspoon sage
- 1/2 teaspoon oregano
For gravy
- 1 stick of cold butter for gravy optional
- salt and pepper to taste
For gremolata:
- ½ cup fresh Italian parsley chopped
- 1 clove garlic minced
- 2 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.2 pounds pork shank osso buco tied with butcher's twine
- 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.2 tablespoons of butter for searing the pork
- 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.1 onion, 1 stalk celery, 1 carrot, 4 cloves garlic, 3 plum tomatoes, 1 cup bone broth, 1/2 cup white wine, 1/4 teaspoon sage, 1/2 teaspoon oregano, 1 bay leaf
For gravy
- 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.1 stick of cold butter for gravy
For gremolata:
- Zest the skin of both lemons. Add lemon zest, garlic, and capers to parsley and toss in a small bowl.½ cup fresh Italian parsley, 1 clove garlic, 2 lemons, ¼ cup capers, extra-virgin olive oil
- Serve Osso Buco topped with gravy and gremolata.
Notes
- Typically, the meat is dredged in flour before searing it. I skipped this step to keep the dish grain-free, paleo, and low carb. Flour would create a crust on the shanks and contribute to thickening the sauce as it cooks. Choose a gluten free all purpose flour if you'd like to speed up the browning process.
- 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. The zest is milder than the juice and a bit floral.
- For dairy-free options, sear meat in oil instead of butter and eliminate butter from your gravy.
- This dish can be served with Italian risotto or if you're following a low-carb diet you may want to serve seasoned cauliflower rice or creamy cauliflower mash.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 467kcal
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