Slow Cooker Osso Buco
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 whenever I make it.
Ingredients
- 4 beef shanks (osso buco) medium sized
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons arrowroot powder
- 1 - 2 tablespoon coconut oil
- 2 onions medium, diced
- 2 carrots medium, cut into small pieces
- 2 celery stalks cut into small pieces
- 4 garlic cloves minced
- 1 tin tomatoes organic, crushed
- 2 teaspoons dried thyme leaves
- 1/2 cup beef 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
Serving: 1serveCalories: 514kcalCarbohydrates: 24gProtein: 45gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 8gCholesterol: 162mgSodium: 1154mgFiber: 4gSugar: 9g
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