Ingredients:

6 osso bucco’s

5 tbs plain flour seasoned with a good pinch of salt & pepper (set 2 tbsp aside)

2 tbs olive oil

2 tbsp butter

1 large onion, diced

2 medium carrots, diced

1 celery stalk, diced

1 zucchini, diced

500 g baby white potatoes

4 garlic cloves, finely chopped

1 tsp dried thyme leaves

2 cap fulls of shiraz (optional)

3 cups continental superb beef stock.

1 tsp vegemite

1 dessertspoon heap tomato paste

1 tbs Worcestershire sauce

salt & pepper to taste

Directions:

1. Set slow cooker on sear mode. Dust the Osso Bucco lightly with seasoned flour.

2. Heat oil in slow cooker and brown the meat on both sides (you can skip this step but you will lose some flavour) Remove and set aside on a plate.

3. Add butter, onions, carrots, celery, thyme and garlic and cook until onions are transparent. Add the wine let it cook off for about 20 seconds. Stir in the extra flour and cook for 2 minutes. Gradually add stock, then add Vegemite, tomato paste and Worcestershire sauce and stir to combine.

4. Add potatoes & zucchini mix through. Put meat back into slow cooker a long with any juices and coat with the sauce. Wrap the lid in a tea towel or slow cooker lid cover.

5. Cook on LOW for 5hrs or until meat is tender. Taste add salt & pepper if needed. If you want your sauce thicker Remove the meat to a plate.

6. Mix 2 tbsp corn flour with a little water to make a runny paste. Stir through the sauce, add the meat back to the sauce and let it cook for about 10 minutes. Serve in bowls with crusty bread to mop up the sauce. Browning the meat will add more flavour to the dish. Uses for left over sauce. Any leftover sauce can be used as a gravy. Just blitz and add a little water if too thick. Freeze in portion sizes and when you need it heat it up and use with any beef cut.

7. Fry up some sausages and pour the sauce over have mash potato on the side.

Bon Appetit!