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Osso Buco Recipe

Osso Bucco Recipe (Crock Pot)

Clover Meadows Beef
This recipe is originally from FineCooking.com. I've noted substitutions I made.
Cook Time 8 hrs
Total Time 8 hrs


  • Osso Bucco approx 2-3 lbs
  • 1/2 cup all purpose flour
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp unsalted butter
  • 1 cup white grape juice note, the real recipe used 1 cup dry white wine and I substituted white grape juice
  • 1 14.5 oz can dieced tomatoes
  • 3/4 cup chicken broth
  • 1 small red onion chopped
  • 1 medium carrot peeled and cut into thick rounds
  • 1 stalk celery chopped
  • 5 sprigs fresh thyme
  • 3 Tbsp chopped parsley
  • 1 Tbsp grated lemon zest
  • 1 clove garlic minced


  • Season the meat with salt and pepper, and dredge in flour. Shake off any excess
  • Heat butter in a large skillet over medium heat until melted.
  • Add meat and brown in the hot butter for about 5 minutes on each side, until browned on both sides.
  • Place beef to crock pot
  • Add the grape juice to the skillet and scrape any browned bits from the bottom. Add the tomatoes, celery, onion, carrots, thyme and garlic to the skillet.
  • Pour the contents of the skillet into the crock pot. Cover and cook on low for 6-8 hours.
  • Transfer the meat to a platter and cover to keep warm.
  • Pour the sauce from the crock pot into a skillet and simmer over medium heat until reduced to about 2 cups. Season to taste with salt and pepper
  • In a small bowl, combine the parsley, lemon zest and garlic to make a gremolata garnish.
  • Serve the Osso Bucco topped with sauce and gremolata