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Slow Cooker Osso Buco

Slow Cooker Osso Buco

  • Prep Time: 20 minutes
  • Cooking Time: 8 hours
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  • 2 lbs Pork shank osso buco, tied with twine
  • 2 tbsp Butter, for searing
  • 1 stick Butter, for gravy
  • 1 Onion, diced
  • 1 stalk Celery, diced
  • 1 Carrot, diced
  • 1/4 cup Coconut flour
  • 4 cloves Garlic, minced
  • 3 Plum tomatoes, diced
  • 1 Bay leaf
  • 1 cup Bone broth
  • 1/2 cup White wine
  • 1/4 tsp Sage
  • 1/2 tsp Oregano
  • Salt, to taste
  • Pepper, to taste


  1. Pat meat dry then season on all sides with salt and pepper. Coat in flour, shaking off excess. Season with salt and pepper.
  2. Heat 2 tbsp butter in a skillet. Sear pork until golden all over, about 4 minutes a side. Place in a slow cooker.
  3. Deglaze the skillet with the wine then pour into the slow cooker. Add the tomatoes, bone broth, onion, carrot, garlic, celery, sage, oregano and a bay leaf. Cook on low heat for 6 to 8 hours.
  4. Transfer the shanks to a plate, cover and set aside.
  5. Strain the juices from the slow cooker into a skillet. Skim the fat off the top. Season with salt and pepper and simmer for 10 minutes. Remove gravy from heat and stir in one stick of butter.
  6. Pour over shanks and serve immediately.


Recipe adapted from