Slow Cooker Osso Buco 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 Buco 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 this osso buco recipe 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
Chicken & Vegetable Soup with Quinoa and Lemon
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Slow Cooker Osso Buco
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.
Ingredients
- 4 medium-large pieces of osso buco (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 the shanks. 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 fry pan. Heat a large, non-stick fry pan on moderate-high heat, then add the coconut oil.
- Brown shanks. 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.
- Saute Vegetables. 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.
- Cook. 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.
- Serve. To serve, spoon the osso buco into bowls and top with the parsley and lemon zest.
Notes
Note: Osso Bucco goes well with quinoa, cauliflower rice or zucchini noodles.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 514Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 162mgSodium: 1154mgCarbohydrates: 24gFiber: 4gSugar: 9gProtein: 45g
Robert Zarb says
Cooked last night Absolutely delicious. We loved it.
Vanessa Vickery says
Thanks so much for the feedback Robert!