Slow Cooker Osso Buco with Saffron and Gremolata

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender braised veal shanks cooked low and slow in a rich tomato and saffron sauce, finished with a bright gremolata topping for a classic Italian comfort dish. This italian-inspired slow cooker ready in about 510 minutes pairs veal shanks, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 3 lbs) veal shanks
• 1/2 cup all-purpose flour
• 3 tbsp olive oil
• 1 large yellow onion, finely chopped
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic cloves, minced
• 1 cup dry white wine
• 1 can (28 oz) canned crushed tomatoes
• 2 cups beef broth
• 1/4 tsp dried saffron threads
• 2 leaves bay leaves
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh parsley, finely chopped
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 clove garlic clove, minced (for gremolata)

Instructions

1. Step 1: Pat 4 veal shanks dry and dredge each in 1/2 cup all-purpose flour, shaking off excess. Heat 3 tbsp olive oil in a large skillet over medium-high heat. Brown the shanks on all sides, about 3-4 minutes per side, until golden. Transfer to the slow cooker.
2. Step 2: In the same skillet, add 1 large finely chopped onion, 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant. Pour in 1 cup dry white wine, scraping up browned bits, and cook until reduced by half.
3. Step 3: Transfer the vegetables and wine reduction to the slow cooker with the veal shanks. Add 1 can (28 oz) crushed tomatoes, 2 cups beef broth, 1/4 tsp dried saffron threads, 2 bay leaves, 2 tsp salt, and 1 tsp black pepper. Stir gently to combine.
4. Step 4: Cover and cook on low for 7-8 hours or until the veal is fork-tender and falling off the bone.
5. Step 5: For the gremolata, combine 1/4 cup finely chopped fresh parsley, 1 tbsp lemon zest, 1 tbsp lemon juice, and 1 minced garlic clove in a small bowl.
6. Step 6: Serve the osso buco hot, spooning sauce over the meat and garnishing generously with the gremolata.