Slow Cooker Mexican Osso Bucco not only tastes good but is very nutritious, cook this dish slowly and you will have the meat tender and falling off the bone.
Slow cookers are one of the best inventions they not only do all the work for you they are also really economical to run and it keeps all of the nutrients in the dish.
I browned the meat to keep the juices in to help make it even more tender.
Mexico and Italy meet in this dish, it may sound strange but it works and the bonus is the added veggies and spices making it even better for you.
I served this dish with some mashed sweet potatoes that I added butter, coriander, lime zest and juice to which helped soak up the juices and added more flavour.
The I Quit Sugar website has a great Slow Cooker E-Book with lots of yummy dishes including desserts to. I am yet to add this category to my website but I will in the near future.
The recipe for Slow Cooker Mexican Osso Bucco is below, please don’t be put off by the list of ingredients its just the extra veggies and spices that you will probably have in your cupboard.
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- 4 Osso Bucco
- Olive oil and butter for browning meat
- 1 onion diced
- 1 cup diced celery
- 2 cups diced carrots
- Kernels from one corn on the cob
- 1 small red capsicum diced
- 2 cloves garlic chopped
- 1 tin organic tomatoes
- Salt and pepper
- ½ tsp cinnamon
- 1 tsp ground cumin
- ½ tsp nutmeg
- 1 tsp of chilli flakes (or more if you prefer it spicier)
- 2 TBS chopped coriander with stems
- 1 TBS organic tomato paste
- 3 TBS tamari sauce
- 1 355ml stubby of beer, lime infused preferred (see notes for alternantive)
- 1 cup chicken stock
- 1 TBS apple cider vinegar
- Juice of one lime
- Heat frying pan and add a tablespoon of butter and oil, cook meat on both sides until browned around 5 mins. Put in the bottom of slow cooker
- Add a good grinding of salt and pepper
- Add the rest of ingredients and cook for 8-10 hours on low or on high for 4 hours. Serve with mashed sweet potato mix some butter, fresh coriander, lime juice and lime zest through mash to desired taste. Serve with a wedge of lime.