Slow Cooker Osso Bucco


Slow Cooker Osso Bucco has to be one of the tastiest meals ever. The meat is so tender and is literally falling off the bone. It is always a winner when I make it for family and friends.

Osso Bucco  is one meal that I grew up with. My mumma would make it a few times a years and my version has been adapted to be made in a slow cooker. I love preparing a dish in the morning and then letting it cook all day. I always make a big batch also for my hubby to take to work. 

I cook mine on low for 8 hours and usually serve with quinoa. Cauliflower rice or zucchini noodles would also work well.

Some of my other adaptations of family favourites include my Red Lentil & Quinoa Soup and Chicken & Vegetable Soup with Quinoa and Lemon.


Ness xo


Slow Cooker Osso Bucco

Serves 2 - 4 (depending on the size of the shanks)


  • 4 pieces of osso bucco (beef shanks)

  • 1 teaspoon sea salt

  • 1/2 teaspoon ground black pepper

  • 3 tablespoons arrowroot powder

  • 1 - 2 tablespoon coconut oil 

  • 2 medium onions, diced

  • 2 medium carrots, cut into small pieces

  • 2 celery stalks, cut into small pieces

  • 4 garlic cloves, minced

  • 1 tin organic tomatoes

  • 2 teaspoons dried thyme leaves

  • 1/2 cup beef or vegetable stock (preferably home made or organic)


  • Fresh parsley, minced

  • Lemon zest


Season arrowroot powder with sea salt and pepper and coat the shanks in the powder, shaking off any excess. Ensure that you coat the shanks evenly

Heat a large, non-stick fry pan on moderate-high heat, then add the coconut oil.

Once the oil has melted, add the shanks and cook until they are browned on all sides (approximately 6 minutes).  Then remove the shanks from the pan and place in the slow cooker.

Then add the onion, garlic, carrot and celery and cook until for approximately 5 minutes or until golden and soft.

The add the tomatoes and thyme leaves and stir to combine. Cook for a further 5 minutes and then transfer to the slow cooker.

Add the stock to the slow cooker and cook for 8 hours on low or 5 hours on high until the meat is tender and is practically falling off the bone.

To serve, spoon the osso bucco into bowls and top with the parsley and lemon zest.

Note: Osso Bucco goes well with quinoa, cauliflower rice or zucchini noodles.


Vanessa Vickery (or Ness as she is also known) is a qualified nutritionist and a mother of two energetic toddlers. She created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible information, as well as offering valuable products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.


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