Slow Cooker Osso Buco
- Prep Time: 20 minutes
- Cooking Time: 8 hours
- Print
Ingredients
- 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
Instructions
- Pat meat dry then season on all sides with salt and pepper. Coat in flour, shaking off excess. Season with salt and pepper.
- Heat 2 tbsp butter in a skillet. Sear pork until golden all over, about 4 minutes a side. Place in a slow cooker.
- 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.
- Transfer the shanks to a plate, cover and set aside.
- 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.
- Pour over shanks and serve immediately.
Notes
Recipe adapted from Yummly.com