Submitted by Lynn Hastie
Osso Bucco with a Mexican twist
Serving: 2
Ingredients
- 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
Instructions
- 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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