Slow cooker beef osso bucco

Forgetting that you made something delicious in the slow cooker, going about your business, then coming home to be greeted by deliciousness. It really is a wonderful feeling, especially in these cold weather! To really capture that comforting feeling after a busy day, you absolutely have to try this slow cooker beef osso bucco recipe!

The ease and simplicity with which this beef osso bucco dish can be made in a slow cooker is amazing! Serve it over pasta, creamy polenta or mashed potatoes for a delicious meal.

For the recipe, we used our pieces of 100% natural beef osso bucco which come from Charlevoix Cattle. The particularity of this farm is that the oxen receive a diet based on grass, but also on cereals without any corn, from sustainable agriculture in Charlevoix. This is the perfect recipe for producing extremely tender and natural meat. Oxen live on pasture all their lives with access to outdoor shelter to protect them from bad weather. Healthy animals, respect for the land and the environment, these are the priorities of the farm's breeders.

Ingredients

• 1/2 cup all-purpose flour
• 4 100% natural beef osso bucco
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 1 cup of white wine (or dry vermouth)
• 1 14.5 ounce can diced tomatoes
• 3/4 cup chicken broth
• 1 red onion, chopped
• 1 carrot, peeled and diced
• 1 stalk of celery, diced
• 5 sprigs of thyme
• 3 tablespoons parsley, chopped
• 1 tablespoon lemon zest
• 1 clove of garlic, chopped or grated

Instructions

1. Season the meat pieces with salt and pepper, then coat in flour, shaking off excess flour.

2. Heat a 12-inch skillet over medium heat. Add the butter, and when it foams, add the beef to the pan. Cook until golden brown, turning once, about 10 minutes. Transfer the osso bucco to a slow cooker.

3. Add the wine to the pan. Scrape the browned bits from the bottom of the pan and pour the contents of the pan into the slow cooker. Add the tomatoes and their juice, chicken broth, onion, carrot, celery and thyme. Cover and cook over low heat for 6 to 8 hours - the meat will be very tender and almost off the bone.

4. Transfer the beef osso bucco to a platter and cover with foil to keep warm. Strain the sauce from the slow cooker into a large skillet. Simmer over medium heat until reduced to about 2 cups, 10 to 15 minutes. Season to taste.

5. Meanwhile mix the parsley, lemon zest and garlic to prepare gremolata.

6. Serve the meat with the sauce and gremolata!