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Pouring the gravy over the shanks platter

Osso Bucco With Steamed Veggies

This Osso Bucco recipe is fall off the bone delicious, tender and comes together in 20 minutes. The Osso Bucco is served alongside a steam veggies platter for a terrific entertaining dish!
Course holidays, Main Course, Main Dish
Cuisine Italian
Keyword Osso Bucco, Osso Bucco Recipe, Steamed Veggies
Prep Time 10 minutes
Cook Time 27 minutes
Servings 4
Calories 860 kcal
Author Mahy


Steamed Veggies

  • 1 tablespoon olive oil
  • 1 red onion thinly sliced
  • 1 lb Brussel Sprouts
  • 2 lbs carrots tri colored or any type
  • 5 lbs baby potatoes cut in half
  • 1 teaspoon salt

Osso Bucco

  • 1 tablespoon olive oil
  • 2 lbs beef shanks vela or lamb may be used
  • 1 teaspoon salt
  • 2 teaspoons pepper
  • 1 tablespoon oregano
  • 2 tablespoons minced rosemary
  • 1 red onion thinly sliced
  • 5 cloves garlic
  • 1 bay leaf
  • 1 sprig rosemary fresh and whole
  • 1 cup beef stock any stock may be used
  • 1/4 cup diced tomatoes fresh or canned


  • 1/4 cup parsley minced


  1. Prepare you veggies. Decide if you need to cut some in half or leave them whole. Also trim off the carrot ends.
  2. Set your Crock-Pot express to sear/brown and add in the olive oil.
  3. When it’s warm enough (1 minute later), add in the onions and sauté that for 2 minutes. Then add in the veggies, toss them in the olive oil and onions. Add the salt, toss the veggies well with it. Seal the lid of the Crock-Pot express and make surety steam valve is set to off.
  4. set the function to steam and choose 6 minutes, and press start.
  5. In the meantime, start seasoning your shanks on both sides evenly with salt, pepper, oregano and fresh rosemary.
  6. Once the veggies are ready, release the steam using the steam button and wait until it’s all released. Then remove the veggies to a platter and use a kitchen paper to wipe away the inside of the pot. Add in the olive oil and select the sear/brown function again.
  7. Sear the shanks for 2-3 minutes per side until they’re golden and crispy.
  8. Remove the shanks and then add in the onions and garlic, and sauté them for 2 minutes before returning the shanks back to pot. Now add in the stock, bay leaf and fresh rosemary and seal the lid well.
  9. Select pressure cook and set it for 20 minutes for the beef shanks. Adjust that to 12 for veal or lamb. Make sure the steam valve is set to off and let the Crock-Pot Express do all the work for now while you prepare your table!
  10. Once ready, release the steam, and arrange the shanks on the plate (being careful while you lift them as the meat will be super tender and may fall off the bone). Take an immersion blender and blend the liquid left in the pot (you may also do that using a regular blender).
  11. Drizzle the sauce over the shanks and veggies and serve the Osso Bucco platter right away sprinkled with fresh parsley.

Recipe Notes

-Start with the Crock-Pot Express 10 Qt. It has a huge capacity, it’s 15 in one pot and this whole platter comes together in a single pot (no washing needed in between). Plus it all comes together in 26 minutes of cooking! That’s the first tip to entertaining with ease!
-Choose your favorite veggies, and make sure you chop them if they take too long to cook (such as potatoes or sweet potatoes).
-Start by steaming the veggies because they take just a few minutes and need to cool down.
-Cool down the veggies and use the same Crock-Pot Express, just wipe it down with a paper towel.
-Pick the shank of your choice and season it.
-Cook the shanks and make the sauce.
-The platter may be prepared up to 3 days in advance and warmed up in a 300 degrees oven for 20 minutes.
-Serve the platter as is or with Orzo pasta, crunchy bread or even with risotto.
-Left over of the Osso Bucco can be stored in the fridge for 3 days and warmed up in the oven.
-Likewise, leftover shanks make awesome sandwiches and wraps. Leftover steamed veggies make awesome salads, soups and more! So feel free to play around with leftovers to make new meals.

Nutrition Facts
Osso Bucco With Steamed Veggies
Amount Per Serving
Calories 860 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 53mg18%
Sodium 1593mg69%
Potassium 4365mg125%
Carbohydrates 140g47%
Fiber 25g104%
Sugar 21g23%
Protein 49g98%
Vitamin A 39098IU782%
Vitamin C 233mg282%
Calcium 276mg28%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.