Another one pot wonder! A great dish for working parents or time poor parents in general. Pop a few things in your slow cooker in the morning and come home to a hot meal and your home smelling incredible!

I made a few changes to the original recipe by http://www.mylovelylittlelunchbox.com.au.

4 slices beef osso bucco
2 tablespoons plain flour (I used gluten free flour)
sea salt and pepper
4 tablespoons olive oil
1 onion, peeled and chop or dice
2 carrots, chop or dice
2 celery stalks, chop or dice
400 grams mushrooms, chop or dice
3 cloves garlic, peeled and chopped
2 heaped tablespoons tomato paste
500 ml beef bone broth or good quality beef stock
670 ml tomato passata
2 bay leaves
1-2 tsp oregano
Pasta of choice – we used quinoa and rice pasta shells.
Fresh parsley and parmesan, to serveMethod
  1. Place the osso buco onto a plate, season with sea salt and pepper and dust with flour to coat. Heat a fry pan over high heat and add 2 tablespoons olive oil.  Carefully add the osso bucco in a single layer and brown on both sides (approx. 5 minutes).  Transfer to plate and set aside.
  2. Add the remaining olive oil to the pan and add the onion, carrot, celery, mushroom and garlic and sauté until the onion is translucent and the vegetables are tender.
  3. Turn slow cooker on low. Put vegetable mix, osso bucco, beef bone broth/stock, tomato paste, tomato passata, bay leaves and oregano in slow cooker.
  4. Pop the lid on and cook for approx 5-6 hours or until the meat is tender and falling off the bone.
  5. Use two fork to shred the tender beef, make sure you scoop the marrow out of bone and combine, it’s nutrient rich!
  6. Bring a large pot of water to the boil, season with sea salt and cook pasta of choice according to packet instructions.  Drain and return to pot.  Add a cup or two of the osso buco ragu to the pappardelle and gently stir to combine. Add a handful of parsley and a generous grating of parmesan.

Photo credit @mylovelylittlelunchbox

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