Today I’m sharing a favourite recipe – Slow Cooker Osso Buco.
We are back from our road trip holiday which was spent mostly in the warmer North Queensland. It is definitely cooler here in the South East.
At this time of year, we generally use our slow cooker a lot more to make some lovely winter warmer casseroles. One of our favourites is Osso Buco.
Not only does the slow cooker method save time, it also keeps so many nutrients in the dish. Making this style of cooking so much healthier.
It is a very simple, nourishing dish that is so easy to make, so today I thought I would share our recipe.
Slow Cooker Osso Buco
Serves 4
Ingredients
1 tbsp olive oil
4 slices of beef osso buco (approx. 800g)
1/2 large brown onion, diced
1 stick of celery diced
3 cloves garlic, crushed
2 medium carrots, peeled and diced
4 mushrooms sliced
1/2 cup red wine
1 400g can crushed tomatoes
2 tubs Continental Beef Stock Pot Sensations
4 sprigs of thyme
3 bay leaves
Method
- Heat oil in a non-stick frypan over medium high heat. Add the slices of osso buco and sear until browned on both sides. Transfer into the slow cooker pot.
- Then add the onion, celery to the frypan and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute, adding a tbsp or 2 of water to the frypan to loosen up the mix and add the lot to the slow cooker pot.
- Then into the pot goes the diced carrots and sliced mushrooms
- Followed by the canned tomatoes, wine and the stock, then stir to combine. Add the bay leaves and thyme sprigs.
- Cover and cook on high for 4 hours or low for 8 hours. or until the meat is tender and falling off the bone.
- Discard sprigs of thyme and bay leaves.
- Serve with mashed potato or rice and steamed green vegetables. Sprinkle fresh parsley on top prior to serving, if desired.
