June 8, 2016
This recipe would also be great with any type of steak or cut of beef.
2 Pieces Osso Bucco
1 Medium Onion, sliced
1 Medium Carrot, thinly sliced
3 Mushrooms, sliced
½ Cup Frozen Peas
1 Beef Stock Cube
1 Packet Roast Meat Gravy (I use Gravox)
1 Tin Tomatoes (I used Ardmona Basil and Garlic)
¼ Cup of Smokey BBQ Sauce
1 Cup of Water
1Place everything into the slow cooker (I used a 3.5L) with meat at the bottom.
2Cook on high for 2 hours and then switch to low for another 5 hours.
3Please note that cooking times can vary between slow cookers, so if using a larger one, you may be better to do the whole time for around 7 or 8 hours on low.
4Serve with mashed potatoes.
5You could also use any type of steak or beef cuts for this recipe.
Submitted by Victoria Duncan
July 30, 2020
Made this last night and Oh my Goodness…yummo. The meat melted in your mouth and it was just devine. I added an extra Osso Bucco, as well as an extra tin of tomatoes, 2 small sweet potatoes, some celery and pumpkin (as I had some to use up), skipped the mushrooms, 2 teaspoons crushed garlic, two tablespoons of tomato paste and a splash of Worcestershire sauce as I was just using basic masterfoods BBQ sauce rather than the American style sauce that I guessed that the original recipe meant. All in my 5.5L for 8 hours on low, with the lid off for the last half an hour to try and thicken it up a bit. Lovely!
July 2, 2019
Made this dish for the first time tonight and it was delicious. I added more mushrooms as I needed to use them. Will I make this dish again yes absolutely.
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