Slow Cooker Osso Buco Ragu Recipe

This Osso Buco Slow Cooker Ragu is elegant, rich in flavor, and easy to make at home. Thank you to the Ohio Beef Council for sponsoring this post. All opinions are my own.

I love a pasta sauce that tastes like something from a restaurant but comes together with minimal hands-on time. This Osso Buco Slow Cooker Ragu takes classic Italian osso buco flavors—braised shanks, wine, tomatoes and aromatics—and uses the slow cooker to develop deep, slow-cooked flavor. With just a few pantry ingredients and a little patience, you’ll have a luxurious ragu perfect for wide pasta like pappardelle or for spooning over polenta.

What is Osso Buco?

Osso buco, literally “bone with a hole,” refers to cross-cut veal shanks that include the marrow in the bone center. Traditionally, the shanks are braised slowly until the meat is extremely tender and the marrow softens, enriching the sauce. Classic osso buco recipes often include wine, herbs and sometimes tomatoes—this ragu follows that tradition by building layers of flavor that become silky and balanced after long, slow cooking.

Facts about Veal

• Veal is a nutrient-dense protein, providing vitamins and minerals such as B12, B6, zinc and niacin.
• It is also relatively lean compared with many other red meats; a typical portion is moderate in calories and fat.
• Many veal producers raise calves from birth through a few months of age; animals are often housed in protected environments where they receive balanced feed and veterinary care.
• Veal production supports farming families and regional agriculture in several countries, including the United States.
• Veal calves are commonly fed nutritionally balanced milk or milk-replacement diets formulated with essential nutrients to support healthy growth.

Kitchen Tips

• Ask your grocery meat counter for veal shanks if they are not on the shelf; many stores will cut them on request.
• Use a drinking-quality red wine for braising—Merlot, Pinot Noir or a lighter Cabernet work well and add acidity and depth.
• A 6-quart slow cooker accommodates this recipe comfortably; cooking low and slow yields the best texture and flavor.
• For even better results, make the sauce a day ahead. The flavors deepen overnight and the sauce reheats gently in the slow cooker before serving.
• Pappardelle, tagliatelle or other wide, flat pasta are excellent for catching chunky ragu; short, sturdy shapes like rigatoni also work well.

Note: Some links or product mentions in original posts may be affiliate links. Any purchase made through those links may support the author at no extra cost to you.

Osso Buco Slow Cooker Ragu

This slow-cooked osso buco ragu delivers deep, savory flavor with minimal hands-on time. Serve it over pappardelle or alongside creamy polenta for a special but achievable weeknight meal.

Ingredients

• 2 veal shanks (approximately 1.5 pounds total)
• 2 slices bacon, chopped
• 2 tbsp vegetable oil
• 1/2 yellow onion, finely chopped
• 1 large carrot, peeled and finely chopped
• 3 cloves garlic, minced
• 1/2 tsp dried rosemary
• 1 tsp salt (adjust to taste)
• 1 tbsp sugar
• 1/2 cup red wine
• 1 (28 oz) can crushed tomatoes

Instructions

1. In a large nonstick or heavy-bottomed skillet over medium-high heat, cook the chopped bacon until it begins to brown.
2. Add the vegetable oil to the pan and heat until shimmering.
3. Add the chopped onion and carrot and cook about 5 minutes, stirring occasionally, until the onion starts to soften.
4. Stir in the minced garlic and cook about 1 minute until fragrant.
5. Add the veal shanks and brown on all sides, about 5–10 minutes total. Browning builds flavor, so take your time.
6. Pour in the red wine and bring to a boil, scraping up any browned bits from the pan.
7. Stir in the crushed tomatoes, dried rosemary, salt and sugar. Let the mixture come to a gentle simmer.
8. Transfer the entire mixture to the slow cooker. Cook on LOW for about 8 hours, until the meat is tender and falling away from the bone.
9. Remove the veal shanks and shred the meat away from the bones, discarding any large pieces of fat.
10. Return the shredded meat and the cleaned bones to the slow cooker and stir to combine. Spoon the ragu over cooked pappardelle or your preferred pasta and serve warm.

Nutrition (per serving)

• Calories: 188 kcal
• Carbohydrates: 4 g
• Protein: 16 g
• Fat: 10 g (Saturated: 2 g)
• Sodium: 509 mg
• Potassium: 322 mg
• Fiber: 0.4 g
• Sugar: 3 g
• Vitamin A: 2009 IU
• Vitamin C: 1 mg
• Calcium: 24 mg
• Iron: 1 mg

Tips for serving: freshly grated Parmesan and a sprinkle of chopped parsley or lemon zest brighten the rich ragu. Leftovers keep well and often taste even better the next day as the flavors continue to meld.

More Recipes with Ohio Beef

• Beef Bourguignon Meatballs
• Slow Cooker Short Rib Sunday Gravy
• Instant Pot Bolognese Pasta Sauce