The weather is finally starting to cool down so I can pull out my slow cooker again. I can’t believe I am going to say this because I absolutely LOVE Summer time but I have to confess to being ready for some cooler weather. I like to eat seasonally as I’ve explained before and Autumn is a time for gathering – in as winter approaches. This means more baking, slow cooking and sautéing of foods. It is also a time for cooking with less water at a slower temperature for longer periods. So this Osso Bucco is the perfect entry into this new season.
As per usual I taken a recipe and adapted it to suit my dietary needs so feel free to experiment with quantities and cooking times.
4 thick slices of veal osso bucco
1 tablespoon of butter
1 large onion roughly chopped
3 stalks of celery roughly chopped
2 large carrots chopped
2 cloves of garlic finely sliced
1/2 cup of chicken stock
1 can of chopped tomatoes
2 teaspoons of fresh oregano
1 bay leaf
1/2 teaspoon of chilli flakes (optional)
Pinch of salt & pepper to taste
Fry veal slices in melted butter in a heavy based fry pan until browned and put aside. Add onion and more butter if needed and soften, adding garlic at the very end.
Place browned meat & onions on top of chopped carrot and celery in slow cooker. Add tomatoes and chicken stock as well as seasoning (including oregano, bay leaf and chilli).
Cook on low for 6 – 8 hours or until meat falls apart. I cooked mine for 6 hours.
Serve with cauliflower or sweet potato mash.