In your crockpot add the following:
4tbsp of butter, 3/4 of both white sweet and red onion, 2 diced carrots, 1 1/2 diced celery, 4 diced garlics, throw in some freshly ground pepper, 1/2 cup of grape seed oil, 1 cup of Italian white dry wine, fresh Basile about 10 leaves, 1 cup of chicken stock, 3 cups of diced tomatoes which is equal to about a can of 28 oz tomatoes, about 2 tsp of dry thyme, 4 bay leaves, 2 tbsp of dry parsley. Once all is in pot I add 4 veal shanks to the mixture pushing them under the liquid then cook on high for 5 hours. Last hour of cooking add a heaping tbsp of cornstarch into glass add some cold water until you make a smooth texture of paste then add to mixture in crockpot.
Now for vegetarian osso buco I do this on the stove while meat one is in crockpot cooking. So you can have all liquid in pot ready to be turned on. What I add to pot:
In pot put 2 tbsp of butter, 1/4 each of sweet white and red onion, 1 carrot diced, 1/2 celery diced, 2 garlic diced, freshly ground pepper, 1/4 cup of grape seed oil, 1/2 of cup of Italian dry white wine, about 4 leaves of fresh Basile, 1/2 cup of vegetable broth, 1 tsp of dry thyme, 1 1/2 cup of diced tomatoes, 2 to 3 bay leaves, 1 tbsp of dry parsley, and 1 package of yves veggie kale and quinoa bites. Bring to a boil about an hour and half before your ready to eat. Also in last half hour of cooking add a heaping tsp of cornstarch to a bowl add water making it into a smooth paste then add to mixture.
Serve either vegetarian or meat Osso Buco with rice, or mashed potatoes, or mashed cheese potatoes or gnocchi. Your side dish can be salad or a warm baguette.