1Add chopped onion, carrot, celery and sweet potato to the slow cooker
2In a large plastic bag combine flour, stock powder, gravy powder and pepper
3Add meat to this bag and toss meat in this combined flour mix to coat
4Lay this floured Osso Bucco over the vegetables already in the slow cooker
5Combine passata, red wine, & garlic and pour over
6Scatter with fresh parsley, bay leaves and fresh rosemary
7Cook on high for 2.5hrs then low for 4.5hrs
8I gently turned the meat over at around half way through cooking time
9Alternatively, this could also cook for 9hrs on low
10After cooking time is over, remove and discard the bay leaves and rosemary sprigs. Scoop any fat that has pooled on top of dish and discard.
11Gently remove meat and veg to a covered plate to keep warm while you transfer the cooking liquids to a saucepan. Add a cornflour slurry to thicken over high heat in approx 5mins while stirring continuously as it thickens
12Spoon vegetables into serving bowl, place Osso Bucco on top of veg, then pour over sauce.
13Garnish with a little extra fresh parsley to serve
1I used 3 large slices of Osso Bucco but this number can be varied to suit your family's needs.
2If you don't have passata you could swap this for crushed tomatoes (but passata gives better result)
3I use non-alcoholic wine, but you can use regular wine if you prefer, any red wine you love will work
4You could skip thickening if you prefer and use sauce as is.
5I cooked this in a 6L slow cooker
Submitted by Paulene Christie
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.