Slow Cooker Osso Buco – recipe

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.

Slow Cooker Beef Rendang recipe

Today I’m sharing a slow cooker, Beef Rendang recipe.

This is a recipe from the Fast 800 Recipe Book by Dr Clare Bailey and Justine Pattison.

We haven’t made any alterations to this one, as it is fabulous just the way it is.

This very tasty recipe is quickly becoming one of our favourites to cook. It is very easy and tastes great with some steamed pak choi and broccolini. I was talking to some friends about this dish and they asked if they could have the recipe.

So I have decided to share it this way.

Slow Cooker Beef Rendang

serves 4

Ingredients 

600g diced beef (shin or skirt)

6 garlic cloves, peeled

50g fresh ginger, peeled and roughly chopped

2 medium red onions, peeled and quartered

1 tsp dried chilli flakes

2 tbsp oil (coconut or canola)

1 x 400 ml can coconut milk

3 tbsp dark soy sauce

1 beef stock cube

½ tsp grnd cinnamon 

Method

Put the garlic, ginger, onions and chilli flakes into a food processor and blitz till finely chopped.

Using 1 tbsp of oil in a fry pan, quickly brown the diced beef in batches over high heat and transfer to the bowl of your slow cooker.

Then add the remaining oil and the garlic and onion mixture to the fry pan. Gently fry the mixture for 5 minutes, stirring constantly till fragrant. Then add to the beef.

Stir in the coconut milk, soy sauce and 200ml of water.

Crumble in the stock cube and add the cinnamon.

Stir the mix well and leave to cook for 6 to 8 hours, or until the meat is falling apart.

 

You can serve this with steamed greens or rice if you prefer. Either way, we hope you enjoy it as much as we do.

 

Till the next post,

 

Live clean n Prosper

 

Moroccan style Lamb Shanks with Pumpkin

Today I’m sharing a slow cooker recipe using lamb shanks.
After my last post on slow cooking, I have had a request for an easy, healthy recipe.
So I thought I would share this one for Moroccan style Lamb Shanks with Mashed Pumpkin.

I found this recipe in a Coles magazine and it is really tasty. I made very few changes to it.

Usually I adapt it to feed 2 and that is how I will share it today.

Moroccan Style Lamb Shanks with Mashed Pumpkin

Serves 2 – Cooking time is 8 hours

Ingredients

2 Lamb Shanks
1 400g tin diced tomatoes
½ red onion – sliced
2 garlic cloves – crushed
1 red chilli – sliced or whole (we left the chilli whole and removed it on serving)
2 bay leaves
1 tbs cumin seeds (or ground)
1 tbs coriander seeds (or ground)
juice & zest of 1 lemon

approx. 400g pumpkin – peeled and diced
1 tbs butter
Mint & parsley leaves – chopped to serve

Method

* If you have a large enough pan, you may choose to brown the shanks first, which we didn’t.

Brown the onion in a fry pan, and then add it to the slow cooker.
Place the cumin & coriander seeds in a mortar & pestle and break down into a powder.
Add to the slow cooker, along with the garlic, chilli, lemon, bay leaves and tomatoes.

Stir to combine, and then add the lamb shanks, ensuring to spoon some of the tomato mixture over them.
Cover and cook on low or auto (depending on your cooker) till the meat is starting to fall off the bone.
If the tomato sauce is too thin, leave the lid off your cooker and turn it up to high for approx. 30 minutes till it thickens.

Bake or steam the pumpkin till soft.
Mash well, mixing in butter and season with salt & pepper to taste.

Place the pumpkin mash into bowls and top with lamb mixture.
Sprinkle a mix of chopped parsley and mint to serve.

I hope you enjoy eating this tasty, healthy meal perfect for a cold evening.

Till the next post,

Live clean n Prosper