Osso Bucco is one of my husbands favourite meals, he especially loves the marrow bone. Before we got our slow cooker I just cooked this sauce on the stove in a large pot. It cooked for hours until the meat fell of the bone. I use the extra
sauce on eggs the next morning.
*The pressure cooker I use is an electric sauté, slow cooker and pressure cooker in one.
- 6 grass-fed Beef Osso Bucco
- 2 carrots
- 2 stalks of celery
- 2 cloves of garlic
- 1 onion
- 750 mls of tomato passata
- sea salt
- 2 tbls fresh parsley
- 1 tsp oregano
- Ghee or olive oil
- You can either blend all the vegetables (carrot, celery, garlic and onion) in a small blender or you can chopped it all up finely.
- In your slow cooker fry the vegetables, oregano and parsley with either ghee or olive oil until soft.
- Remove from slow cooker pot and brown/seal each osso bucco with a little salt and pepper on top of each side.
- Add the cooked vegetables on top of the osso bucco in pan and top with tomato passata, season.
- Cover and set pressure to medium for 8 hours.
- Once the time is up wait for the pan to release the pressure itself unless you need to serve. There will be a bit of sauce in the pan to use for eggs the next day.
- Alternatively, you could follow the same steps but use a pot and when adding passata, mix everything around in the pot. Simmer on low, adding little water if it gets too dry. You want to cook it in some liquid for the whole time so it can become tender for a couple of hours stirring once in a while until meat falls apart.
- You can eat this with spiralled zucchinni.