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.
- 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)
- Fresh parsley, minced
- Lemon zest
- 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.
Note: Osso Bucco goes well with quinoa, cauliflower rice or zucchini noodles.