Osso Bucco Recipe

Osso bucco is a delicious cut of beef that features a higher fat and gelatin profile than most other cuts due to the bone marrow. It’s also often cheaper than a pot roast, but when cooked in a slow cooker or instant pot it tastes very similar.

Ideal Meat Sourcing

Ideally, you should be getting your meat from organic/grass-fed/pasture-raised cows, especially if you’ll be consuming the bone marrow. Bone marrow is super nutrient dense, however it can have a higher content of pesticides and heavy metals than muscle meats, so finding good sourcing is important. Plenty of online ranches that sell this if you can’t find it locally, but I always recommend supporting a local rancher if you can.

Here’s the recipe I’ve been using, which can be made in an Instant Pot, slow cooker or dutch oven:

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Slow Cooker Osso Bucco Recipe

Ingredients

• 2–3 lbs Veal or Beef shanks (center-cut)

• 2 tbsp High-smoke-point oil or butter (see article on best cooking oils below)

• 1 ½ cups Beef stock, chicken stock, or water

• 2–3 tbsp Coconut aminos

• Salt + Pepper to taste

• 2ish tsp Apple cider vinegar (helps extract more gelatin)

• 4+ cloves Garlic, minced

• ¼ Large onion, finely diced (optional)

• 2–3 Carrots, finely diced

• 2–3 Stalks celery, finely diced

• 2 Bay leaves

• 1 sprig Fresh rosemary (or 1 tsp dried)

• Garnish: Fresh parsley (chopped), salt, pepper, and garlic powder to taste.

Primary Prep (All Cooking Methods)

1. Season: Pat the shanks bone-dry with paper towels. Season all sides generously with salt, pepper, and garlic powder.

2. Sear: Using your Instant Pot (Sauté High) or a heavy pan on the stove, heat the oil/butter. Brown the shanks for 5–7 minutes per side until a deep, dark crust forms. Remove and set aside.

3. Sauté: Add the onion, carrots, and celery to the residual fat. Cook for 3–5 minutes until softened. Stir in the minced garlic for 60 seconds.

4. Deglaze: Pour in ½ cup of your stock and the coconut aminos. Use a wooden spoon to scrape every browned bit (the fond) off the bottom. If using a slow cooker or oven, transfer this entire mixture into your cooking vessel now.

Three Cooking Methods

1. Instant Pot (Fastest)

• Add the remaining 1 cup of stock, apple cider vinegar, coconut aminos, bay leaves, rosemary, and the seared shanks to the pot.

• Veal: 35 minutes on High Pressure.

• Beef: 50–60 minutes on High Pressure.

• Release: Allow a 20-minute Natural Pressure Release (NPR). Do not quick-release, or the meat will toughen.

2. Dutch Oven (Best Flavor)

• Preheat your oven to 325°F.

• Add the remaining stock, apple cider vinegar, coconut aminos, herbs, and shanks to the Dutch oven. Ensure the liquid comes about halfway up the sides of the meat.

• Cover with a tight-fitting lid and bake for 2 ½ to 3 hours for veal, or 3 to 4 hours for beef. The meat should be "fork-tender" and pulling away from the bone.

3. Slow Cooker (Set & Forget)

• Add the seared shanks, sautéed vegetables, remaining stock, apple cider vinegar, coconut aminos and herbs to the crock.

• Low: 7–9 hours (recommended for the most tender results).

• High: 4–5 hours.

• Note: Check at the 4-hour mark; beef shanks often benefit from the full 8 hours on low to fully break down.

The Finish

Regardless of the method you picked to cook your meat, remove the bay leaves and rosemary sprig (if used) before serving. Plate the shanks and spoon the vegetable-rich cooking liquid over the top. Garnish generously with fresh parsley.