Ingredients

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• 4 pieces of Osso Bucco (Beef Shank)

• 3 tbsp Tapioca Starch

• 1 tsp Salt

• 1 tsp Pepper

• 1 Tbsp Organic Coconut Oil

• 2 whole Yellow Onion, medium, diced

• 2 whole Carrots, medium, chopped into small pieces

• 2 pieces Celery, stalks, chopped into small pieces

• 4 pieces Garlic, cloves, minced

• 2 cans of Tomato, chopped or crushed

• 2 tsp dried Thyme

• 3 bay leaves

• 1 cup chicken stock

 

Method

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1. Season the tapioca starch with the salt and the pepper.

2. Coat the Osso bucco pieces in the tapioca starch, ensuring they are coated evenly.

3. Heat a large non-stick frying pan over a medium-high heat, add the coconut oil to the pan.

4. 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.

5. Add the onion, garlic, carrots and celery to the pan and cook until soft.

6. Deglaze the pan with the chicken stock and add the stock to the slow cooker.

7. Add the cans of Tomato and herbs to the slow cooker.

8. Turn the slow cooker onto low and leave to cook for 10-12 hours on low.