Slow Cooker Osso Bucco has to be one of the tastiest meals ever. The meat is so tender and is literally falling off the bone and it is always a winner when I make it for family.

Osso Bucco is one meal that my family grew up with.

My mumma would make it a few times a years and my version has been adapted to be made in a slow cooker, plus my version is also keto, lchf and paleo friendly!

It is best to prepare the meal in the morning and then let it cook all day and I highly recommend cooking it on low 8 hours. Serve it with quinoa, cauliflower rice or zucchini noodles.

OTHER FAMILY FAVOURITE RECIPES THAT I HAVE ADAPTED

Red Lentil & Quinoa Soup

Chicken & Vegetable Soup with Quinoa and Lemon

Stuffed Beef Tenderloin

Slow Cooker Osso Bucco

★★★★★ 5 from 1 reviews

Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes
Yield: Serves 2 - 4 (depending on the size of the shanks) 1x

Description

Slow Cooker Osso Bucco has to be one of the tastiest meals ever. The meat is so tender and is literally falling off the bone. It is always a winner when I make it for family and friends.

Scale

Ingredients

4 pieces of osso bucco (beef shanks)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
3 tablespoons arrowroot powder
1 – 2 tablespoon coconut oil
2 medium onions, diced
2 medium carrots, cut into small pieces
2 celery stalks, cut into small pieces
4 garlic cloves, minced
1 tin organic tomatoes
2 teaspoons dried thyme leaves
1/2 cup beef or vegetable stock (preferably home made or organic)

Garnish

Fresh parsley, minced
Lemon zest

Instructions

Season arrowroot powder with sea salt and pepper and coat the shanks in the powder, shaking off any excess. Ensure that you coat the shanks evenly
Heat a large, non-stick fry pan on moderate-high heat, then add the coconut oil.
Once the oil has melted, add the shanks and cook until they are browned on all sides (approximately 6 minutes). Then remove the shanks from the pan and place in the slow cooker.
Then add the onion, garlic, carrot and celery and cook until for approximately 5 minutes or until golden and soft.
The add the tomatoes and thyme leaves and stir to combine. Cook for a further 5 minutes and then transfer to the slow cooker.
Add the stock to the slow cooker and cook for 8 hours on low or 5 hours on high until the meat is tender and is practically falling off the bone.
To serve, spoon the osso bucco into bowls and top with the parsley and lemon zest.