This is one of our family's favourite winter dishes. It's easy and full of nutrients.
Ingredients
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4 pieces of Osso Bucco (Beef Shank)
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3 tbsp Tapioca Starch
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1 tsp Salt
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1 tsp Pepper
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1 Tbsp Organic Coconut Oil
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2 whole Yellow Onion, medium, diced
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2 whole Carrots, medium, chopped into small pieces
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2 pieces Celery, stalks, chopped into small pieces
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4 pieces Garlic, cloves, minced
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2 cans of Tomato, chopped or crushed
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2 tsp dried Thyme
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3 bay leaves
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1 cup chicken stock
Method
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Season the tapioca starch with the salt and the pepper.
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Coat the Osso bucco pieces in the tapioca starch, ensuring they are coated evenly.
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Heat a large non-stick frying pan over a medium-high heat, add the coconut oil to the pan.
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Once the oil has melted, add the osso bucco and cook until they are browned on all sides (approximately 6 minutes). Then remove the osso bucco from the pan and place in the slow cooker.
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Add the onion, garlic, carrots and celery to the pan and cook until soft.
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Deglaze the pan with the chicken stock and add the stock to the slow cooker.
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Add the cans of Tomato and herbs to the slow cooker.
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Turn the slow cooker onto low and leave to cook for 10-12 hours on low.