Recipes Winter Recipes

Slow Cooker Osso Bucco

1 July 2017
Slow Cooker Osso Bucco

It’s time to get your hygge on and make this hearty Slow Cooker Osso Bucco. This is one of my mum’s delicious recipes which is full of in-season onion, carrots and celery…mama knows best! Eat in season.

Slow Cooker Osso Bucco

Serves: 4-6 people

Ingredients:

3 sticks of celery

2 carrots

1/2 brown onion

3 cloves of garlic

Olive oil spray

6 pieces (approx. 1kg) veal osso bucco

2 tsp ‘season-all garlic‘ seasoning

1/4 tsp black pepper

1 tsp paprika

2 Tbsp wholemeal flour

400g can diced tomatoes

Osso Bucco Ingredients

Method:

1. Dice the celery and carrot by cutting them into sticks and then chopping them into smaller pieces. Finely dice the onion and garlic.Dicing the celery, carrot, onion and garlic

2. Spray a frying pan with olive oil and warm over a high heat. Sprinkle both sides of the osso bucco with the season-all garlic seasoning, black pepper, paprika and wholemeal flour. Brown the osso bucco till golden on both sides (it will cook through completely in the slow cooker).Flouring and Browning the Osso Bucco

3. Transfer the osso bucco to a slow cooker.Adding the browned osso bucco to the slow cooker

4. Using the same pan you browned the meat in, fry the onion until almost translucent, then add the garlic and fry for an additional minute. Add the celery and carrot to the pan and cook for a further 2 minutes, then add the canned diced tomatoes. To get the last bits of tomato out of the can, add a little water (approx 3 Tbsp) and swirl it around. Cook until heated through.Frying the onion, garlic, carrot, celery and canned tomato

5. Pour the vegetables over the osso bucco in the slow cooker. Cook over high heat for 4 hours (or over low heat for 6 hours) in the slow cooker.Adding the vegetables to the osso bucco and slow cooking

6. Serve the osso bucco with veggies and brown rice, mashed potato or pasta.Slow Cooker Osso Bucco

 

Happy eating!

– Rachel

Slow Cooker Osso Bucco

Yield: 4-6

Ingredients

  • 3 sticks of celery
  • 2 carrots
  • 1/2 brown onion
  • 3 cloves of garlic
  • Olive oil spray
  • 6 pieces (approx. 1kg) veal osso bucco
  • 2 tsp 'season-all garlic' seasoning
  • 1/4 tsp black pepper
  • 1 tsp paprika
  • 2 Tbsp wholemeal flour
  • 400g can diced tomatoes

Instructions

  1. Dice the celery and carrot by cutting them into sticks and then chopping them into smaller pieces. Finely dice the onion and garlic.
  2. Spray a frying pan with olive oil and warm over a high heat. Sprinkle both sides of the osso bucco with the season-all garlic seasoning, black pepper, paprika and wholemeal flour. Brown the osso bucco till golden on both sides (it will cook through completely in the slow cooker).
  3. Transfer the osso bucco to a slow cooker.
  4. Using the same pan you browned the meat in, fry the onion until almost translucent, then add the garlic and fry for an additional minute. Add the celery and carrot to the pan and cook for a further 2 minutes, then add the canned diced tomatoes. To get the last bits of tomato out of the can, add a little water (approx 3 Tbsp) and swirl it around. Cook until heated through.
  5. Pour the vegetables over the osso bucco in the slow cooker. Cook over high heat for 4 hours (or over low heat for 6 hours) in the slow cooker.
  6. Serve the osso bucco with veggies and brown rice, mashed potato or pasta.
http://www.theseasonaldietitian.com/slow-cooker-osso-bucco/

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