Osso Bucco with a Mexican twist

Submitted by Lynn Hastie

Osso Bucco with a Mexican twist

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Serving: 2
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes


  • 2 pieces of osso bucco cuts
  • 1 tin of diced tomato
  • 1/2 jar taco sauce (mild or hot)
  • Plain flour
  • Garlic & herb salt
  • Black pepper
  • 1 packet of taco seasoning mix
  • 2 tsp oregano
  • 1 cup red wine
  • Beef stock (for this recipe I used a teaspoon of Bonox mixed in a cup of boiling water)
  • 2 stalks celery
  • 2 zucchini
  • Mushrooms
  • 1 brown onion


  • Put flour into large bowl / plate, season with garlic salt & black pepper. Coat osso bucco cuts, shaking off excess flour.
  • Sear in pan for 3 minutes each side until sealed, put aside.
  • In a large mixing bowl, combine diced tomatoes, taco sauce, taco seasoning mix, red wine, bonox mix and oregano.
  • Chop celery, zucchini, onion & mushroom into chunks and place in bottom of slow cooker. Add seared osso bucco and tomato mix to slow cooker and cook on low for 6-8 hours.
  • Serve with a glass of your favourite red wine and enjoy!

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