Slow Cooked Osso Bucco with Creamy Mash Potato
Full of flavour, easy to make, this dinner ticks all the boxes.
This hearty main meal is the perfect autumnal or winter warmer.
This recipe is in collaboration with Butcher Crowd
featuring their Grass-Fed Osso Bucco.
Servings: 2
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.