Easy Osso Buco
Although preparing osso buco can be a time-consuming process, using a slow cooker and our flavorful braising sauce results in a delicious meal with a minimum of hands-on prep time. Serve it with your favorite mashed potatoes or polenta to soak up the savory sauce.
- 6 veal shanks, each 8 to 10 oz. (250 to 315 g)
- Kosher salt and freshly ground pepper
- 2 Tbs. olive oil, plus more as needed
- 1 jar (24.5 oz./695 g) osso buco braising sauce
Preheat an oven to 325°F (165°C).
Season the veal shanks generously with salt and pepper.
In a Dutch oven over medium-high heat, warm the olive oil until just smoking. Working in batches, and adding more oil to the pot as necessary, brown the veal on all sides, about 8 minutes per batch. Return all the veal to the pot, add the braising sauce and cover the pot. Transfer to the oven and cook until the veal is fork-tender, 2 to 2 1/2 hours.
Transfer the veal shanks to a plate and skim the fat off the sauce. Serve the veal shanks with the sauce spooned over the top. Serves 6.
Williams-Sonoma Test Kitchen