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!