Slow cooked Osso Bucco

ossobucco One of my favourite meals is Osso Bucco which can be cooked on the stove top or in a slow cooker.

 

Personally, I’ve come to prefer using my slow cooker because there is nothing better coming home to the smell of the Osso Bucco in the slow cooker, ready to serve.

 

Some people may prefer to cook on the stove top (or they don’t have a slow cooker) – for this reason, I have posted the instructions to make my Paleo Osso Bucco on the stove and also in the slow cooker.

This Osso Bucco re-heats very well and is perfect to make ahead & it’s a great re-heatable meal for work lunches.

Variations

If you wish to have a thinner sauce, simply don’t add any tapioca flour. You will then have a thinner sauce. But be warned, the sauce is so yummy that you (and your family) will probably end up drinking the sauce from your bowl.

If you don’t like coriander, you can substitute with parsley.

Serving suggestions

Serve with (or over) steamed vegetables, mashed sweet potato or cauliflower “rice”

Tip – Don’t forget to push out and eat, the cooked bone marrow from the middle of the osso bucco bones – delicious!

ossobucco2

Osso Bucco (Stovetop)
 
A warm beautiful stew that is fantastic to serve with vegetables or cauliflower rice.
Paleo Princess:
Cuisine: Modern Australian
Ingredients
  • 750 – 900g sliced veal shin (osso bucco)
  • 2 Tablespoons olive oil
  • 1 medium sized red onion, thinly sliced
  • 25g fresh garlic, peeled and finely sliced.
  • 1 Tablespoon grated ginger
  • 3 Tablespoons Niulife Coconut Amino Sauce
  • 2 Tablespoons Niulife Coconut Barbeque Sauce
  • ½ teaspoon dried chilli seeds
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon ground pink himalayan salt
  • 1 Tablespoon coconut sugar
  • 1 cup beef stock
  • bunch of coriander, chopped
  • 1 mild red chilli, sliced finely lengthwise
  • 1-2 Tablespoons tapioca flour *optional*
Instructions
  1. Place the osso bucco in a bowl and toss & rub with the olive oil.
  2. In a separate bowl, mix together the beef stock, amino sauce, barbeque sauce, garlic, ginger, white pepper, chilli seeds, salt and coconut sugar – then set aside.
  3. Heat a large non-stick saucepan or large frypan on high heat on the stove.
  4. Once the pan has heated, brown the osso bucco (on both sides) to seal the meat.
  5. Add the sliced onions and stock mixture, stir till combined then allow to the boil.
  6. Once the stock mixture has started to boil, stir through one tablespoon of tapioca flour until it is dissolved then reduce the heat to low & cover (to allow to simmer) for approximately 1 hour & 15 minutes or until tender.
  7. Remove the lid and if you wish for the sauce to be thicker then increase the heat and add 1 tablespoon of tapioca flour, stirring continuously so that the tapioca flour dissolves and until the sauce thickens.
  8. Remove from the heat & when ready to serve, scatter with the coriander and red chilli. Enjoy x M

And for those (like me) that prefer to use a slow cooker, the slow cooker version is below…

Slow Cooker Osso Bucco
 
Slow Cooked Sticky Osso Bucco
Paleo Princess:
Cuisine: Modern Australian
Ingredients
  • 750 – 900g sliced veal shin (osso bucco)
  • 2 Tablespoons olive oil
  • 1 medium sized red onion, thinly sliced
  • 25g fresh garlic, peeled and finely sliced.
  • 1 Tablespoon grated ginger
  • 3 Tablespoons Niulife Coconut Amino Sauce
  • 2 Tablespoons Niulife Coconut Barbeque Sauce
  • ½ teaspoon dried chilli seeds
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon ground pink himalayan salt
  • 1 Tablespoon coconut sugar
  • 300ml beef stock
  • bunch of coriander, chopped
  • 1 mild red chilli, sliced finely lengthwise
  • 1-2 Tablespoons tapioca flour *optional – if you wish the sauce to be thick*
Instructions
  1. Place the osso bucco in a bowl and toss & rub with the olive oil.
  2. In a separate bowl, mix together the beef stock, amino sauce, barbeque sauce, garlic, ginger, white pepper, chilli seeds, salt and coconut sugar – then set aside.
  3. Heat a large non-stick saucepan or large frypan on high heat on the stove.
  4. Once the pan has heated, brown the osso bucco (on both sides) to seal the meat.
  5. Place the browned meat in the slow cooker.
  6. Return the saucepan to the stove and add the sliced onions and stock mixture stir till combined then keep on high heat and allow to boil.
  7. Once the stock mixture has started to boil, stir through 1 tablespoon of tapioca flour until dissolved then remove from heat and pour into the slow cooker.
  8. Follow your slow cooker instructions (for example, I place my slow cooker on low and leave for approx. 9 hours)
  9. When the meat is cooked, remove the lid of the slow cooker and remove the meat to a serving bowl.
  10. If you wish to thicken the sauce, pour the sauce into a frypan or saucepan, place on high heat and add 1 tablespoon of tapioca flour, stirring continuously so that the tapioca flour dissolves and until the sauce boils and has thickened.
  11. Remove from the heat & pour over the osso bucco.
  12. When ready to serve, scatter with the coriander and red chilli. Enjoy x M