SLOW COOKED OSSO BUCCO WITH CREAMY MASH POTATO
Prep 15 Minutes
Cook Slow Cook 6-8 hours
Ingredients:
Extra Virgin Olive Oil, drizzled
500g Grass-Fed Osso Bucco
Salt & Pepper
1 Brown Onion, diced
2 Garlic Cloves
1 Carrot, diced
1 tsp Dried Thyme
½ tsp Dried Rosemary
2 cups Bone Broth or Vegetable Stock
½ cup Passata
2 Tomatoes, diced
Fresh Herbs, sprinkled on top
Creamy Mash Potato
5 Potatoes, peeled and quartered
3 tbsp Grass-Fed Butter
1/3 cup Milk of Choice
½ tsp Garlic Powder
Salt & Pepper, to taste
Method:
1. Season osso bucco with salt and pepper.
2. Sautee osso bucco with oil in a slow cooker on both sides until browned. Add in onion and garlic
when flipping sides.
3. Once browned, add carrot, thyme, rosemary, broth, passata and tomatoes. Slow cook for 6-8
hours (alternatively, pressure cook for 1 hour).
4. Meanwhile, cook potatoes in a saucepan of boiling water until softened and a fork easily goes
through.
5. Drain water and add potatoes to a large bowl. Add butter, milk, garlic, salt and pepper. Mash
until creamy (increase milk as needed for a creamier texture).
6. Serve osso bucco with some broth on top of mashed potatoes. Sprinkle with fresh herbs
ButcherCrowd is better
BETTER FOR THE FARMING & FISHING FAMILIES, THE ANIMALS, THE ENVIRONMENT AND BETTER FOR YOU. A BETTER WAY OF EATING MEAT.
SKIP, PAUSE OR CANCEL ANYTIME
