Slow Cooker Osso Bucco

Ingredients

INGREDIENTS

1kg (approx 3 pieces) beef or veal osso bucco

Gluten free plain flour, to dust 1 tbls extra virgin olive oil

1 large brown onion, finely diced

4 cloves garlic, minced

1 can (400g) diced tomato

1 tablespoon tomato paste

1 cup beef bone broth

1 large carrot, diced

2 stalks celery. diced

2 bay leaves

Salt and pepper to taste

Directions

METHOD

1. Turn on slow cooker to low to preheat whilst preparing ingredients.

2. Lightly dust osso bucco with flour. Heat oil in a large frypan. Sear osso bucco (in batches if required), turning frequently for 5 minutes, until browned all over. Transfer to a plate and set aside.

3. Add diced onion, garlic, bay leaves, carrot and celery to the slow cooker. Stir through diced tomato, tomato paste and bone broth. Season with salt and pepper.

4. Add osso bucco to the slow cooker and push down to submerge slightly. Cover with the lid and cook on low for 8 hours.

5. To make the gremolata, combine all gremolata ingredients in a small bowl. Serve osso bucco on top of mash potato or polenta, some green beans, and top with gremolata.

Notes

Osso bucco is a cut of beef, veal or lamb that contains bone marrow. Slow cooking with the marrow and bone provides a good source of gut and skin healing collagen and amino acids

Added some leftover rice, sweet potato with fresh spinach thrown in for some greens