SLOW COOKER BEEF OSSO BUCCO – ITALIAN COMFORT FOOD AT IT’S BEST! (LOW FODMAP OPTIONS)
Beef Osso Bucco…. my mouth just starts to water at the name! This is another recipe my mum used to make a lot when I was a child and it is still something I love to eat to this day. It has this delicious tomato sauce and some chunks of vegetables and the tender beef that just falls off the bone! We like to serve this with, what my kids call, “piggy tail pasta” or spiral pasta for everyone else haha! We like to use this one because the sauce gets all in through the spirals and it makes it easy to slurp up! You can also serve it with some delicious mashed potato or mashed cauliflower or a loaf of crusty sourdough would be perfect too!
SLOW COOKER BEEF OSSO BUCCO
This easy Slow Cooker Beef Osso Bucco comes with a thick, savory tomato sauce and chunks of tender, slow-cooked vegetables! Treat yourself and your family to simple Italian comfort food at its best!
- 1 tbsp olive oil (Garlic Oil if Low FODMAP)
- 4 pieces Grass Fed Beef Osso Bucco
- salt and pepper to taste
- 4 small carrots chopped
- 6 garlic cloves cut in half (*leave out if Low FODMAP)
- 1/4 cup balsamic vinegar
- 1 tomato paste tub
- 1 cup tomato sauce or tin of crushed tomatoes
- 1/2 cup fresh basil leaves
- 1 cup beef stock
- Optional 1/2 cup red wine
Heat olive oil in a non-stick pan on high heat. Brown each piece of meat on both sides and transfer to your slow cooker or casserole dish. Season with salt and pepper. (If cooking in the oven, preheat to 180c)
In the same pan, add carrots and garlic*, and cook for about 1 minutes. Transfer to slow cooker/casserole dish.
In a bowl, combine balsamic vinegar, tomato paste, tomato sauce/diced tomatoes, wine and basil leaves. Pour over the meat. Then pour the beef stock over the meat.
Cook on low for 6 hours in your slow cooker or in the oven covered for 2 hours or until the meat is tender. Serve with mash, pasta or sourdough.
Recipes Tips and Hints: Osso Bucco Beef Recipe is suitable to freeze for up to 6 months. To freeze, allow to cool to room temperature before 3/4 filling a ziplock bag.