1 large brown onion chopped
2 celery sticks, chopped
2 medium carrots chopped
1.2 kg osso bucco
2 Tablespoons olive oil
1/2 cup red wine
400g canned diced tomatoes
2 tablespoons tomato paste
3 garlic cloves crushed
3 bay leaves
3 sprigs fresh thyme
1/2 cup finely chopped parsley

1. Place onion, celery, and carrot into bowl of 4.5 L slow cooker

2. Place 1/2 cup flour in plastic bag with Osso Bucco  and coat well, shaking off excess. Heat oil in large frying pan over medium heat. Cook meat in batches for 2-3 min till browned. Transfer to cooker.

3. Add wine, tomatoes, tomato paste, garlic, bay leaves and thyme to pan and stir thru till hot and stir into cooker. Cover with lid.

4. Turn cooker to low. Cook for 5 – 6 hours or till meat starts to fall from the bone. Sprinkle with parsley to serve.

Any leftovers freeze really well. I get rid of the knuckles in the middle when cooked – takes up too much space!!


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