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Crockpot Beef Osso Buco

Crockpot beef osso buco is an easy recipe that will impress any crowd. Traditionally made with veal shanks, this slow cooker spin on the Italian classic uses beef shanks instead. This easy beef recipe produces tender falling apart meat with minimal effort. Sit back and let your appliance do the work! Instructions to make this osso buco recipe in the Instant Pot are also included. 

overhead shot of cooked crockpot beef osso buco on a white plate with mashed potatoes garnished with fresh parsley

Ingredients For Crockpot Beef Osso Buco

  • Beef Shanks
  • Diced Tomatoes 
  • Beef Broth
  • Onion
  • Garlic
  • Celery
  • Carrots
  • Seasonings: Italian seasoning, salt, pepper

collage of ingredients for crockpot beef osso buco

How To Make Beef Osso Buco In The Crockpot

Slow Cooker

  1. Add the diced tomatoes, beef broth, onion, carrots, celery, garlic, Italian seasoning, salt, and pepper to the slow cooker. Stir to mix well. Season the beef shanks generously with salt and pepper. Nestle the beef shanks into the tomato mixture in the slow cooker.
  2. Cook HIGH 3-4 hours or LOW 6-8.

Instant Pot

  1. Season beef shanks generously with salt & pepper.
  2. Turn on the Instant Pot and select sauté. Once hot add oil to the pot. Add the beef shanks and sear until lightly browned, 2-3 minutes on each side. You may have to do this in batches. Remove the beef from the pressure cooker and set aside.
  3. Add the celery, onion, and carrots. You may need to add more oil. Cook 5-7 minutes or until the vegetables are soft. Add the garlic and cook and additional minute. 
  4. Turn off the pressure cooker. Pour the beef broth and de-glaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Stir in the Italian seasoning. Add the beef shanks back into the pressure cooker. Pour the diced tomatoes on top. Do not stir. 
  5. Close lid and seal valve. Set high pressure and cook for 35 minutes. When cooking time is complete, let the pressure naturally release the pressure for 15 minutes then manually any pressure.

overhead shot of uncooked crockpot beef osso buco in a black slow cooker overhead shot of cooked crockpot beef osso buco in a black slow cooker garnished with fresh parsley

What Is Osso Buco?

Osso buco [Ossobuco] means “bone with a hole” in Italian. If you look at the meat, you’ll see it’s a literal reference to the marrow hole at the centre of the shank. While traditionally osso buco is made with veal, I used beef shank. Finding veal was turning into a bit of a project so I abandoned the idea and went with beef. To be honest, I’m not much of a veal person anyway.

close up shot of cooked crockpot beef osso buco in a black slow cooker garnished with fresh parsley

How Many Beef Shanks To Use

For me, 2 large beef shanks weighed 2 pounds. I did not take the time to sear my meat but only because it’s super convenient with my slow cooker that allows you to brown directly in the base on the stove top. Browning the meat beforehand is an optional step. If you don’t take the to do it, don’t worry.

close up shot of cooked crockpot beef osso buco on a white plate with mashed potatoes garnished with fresh parsley

FAQs & Tips

  • This beef osso buco should be very tender when it’s done cooking. So tender it shreds easily with a fork. Keep cooking it until it shreds easily, trust me.
  • Store  leftovers in the refrigerator for up to 4 days or in the freezer for up to 3 months. 
  • This recipe is Whole30 compatible. Whole30 serving suggestions include over mashed potatoes, mashed cauliflower, cauliflower rice, or potatoes. This is also good served over pasta (not Whole30).
  • Substitute another dried herb like oregano or basil for the Italian seasoning.
  • I used a  6-quart slow cooker / Instant Pot for this recipe.

Beef Recipes

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overhead shot of cooked crockpot beef osso buco on a white plate with mashed potatoes garnished with fresh parsley

Crockpot Beef Osso Buco

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Crockpot beef osso buco is an easy recipe that will impress any crowd. Traditionally made with veal shanks, this slow cooker spin on the Italian classic uses beef shanks instead. This easy beef recipe produces tender falling apart meat with minimal effort. Sit back and let your appliance do the work! Instructions to make this osso buco recipe in the Instant Pot are also included.

  • Total Time: 4 hours 10 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 pounds beef shanks
  • 1/2 cup onion, diced
  • 1 large carrot, peeled and diced
  • 2 celery stalks, sliced
  • 2 garlic cloves, minced
  • 1 cup low-sodium beef broth
  • 15 ounces diced tomatoes in juices
  • 2 tablespoons Italian seasoning
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 tablespoon oil (for Instant Pot)
  • Salt & pepper to taste

Instructions

Slow Cooker

  1. Add the diced tomatoes, beef broth, onion, carrots, celery, garlic, Italian seasoning, salt, and pepper to the slow cooker. Stir to mix well. Season the beef shanks generously with salt and pepper. Nestle the beef shanks into the tomato mixture in the slow cooker.
  2. Cook HIGH 3-4 hours or LOW 6-8.

Instant Pot

  1. Season beef shanks generously with salt & pepper.
  2. Turn on the Instant Pot and select sauté. Once hot add oil to the pot. Add the beef shanks and sear until lightly browned, 2-3 minutes on each side. You may have to do this in batches. Remove the beef from the pressure cooker and set aside.
  3. Add the celery, onion, and carrots. You may need to add more oil. Cook 5-7 minutes or until the vegetables are soft. Add the garlic and cook and additional minute.
  4. Turn off the pressure cooker. Pour the beef broth and de-glaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Stir in the Italian seasoning. Add the beef shanks back into the pressure cooker. Pour the diced tomatoes on top. Do not stir. 
  5. Close lid and seal valve. Set high pressure and cook for 35 minutes. When cooking time is complete, let the pressure naturally release the pressure for 15 minutes then manually any pressure.
  • Author: Shannon Epstein
  • Prep Time: 10 minutes
  • Cook Time: 4 hours

Nutrition

  • Serving Size:
  • Calories: 248
  • Sugar: 4.9 g
  • Sodium: 271 mg
  • Fat: 5.3 g
  • Saturated Fat: 1.9 g
  • Carbohydrates: 14.3 g
  • Fiber: 2.6 g
  • Protein: 34.5 g
  • Cholesterol: 104.3 mg

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Lorenzo

Thursday 19th of July 2018

this looks so mouth watering!