• 1kg (approx 3 pieces) beef or veal osso bucco
  • Gluten free plain flour, to dust
  • 3 tablespoons extra virgin olive oil
  • 1 large brown onion, finely diced
  • 4 cloves garlic, minced
  • 1 can (400g) diced tomato
  • 1 tablespoon tomato paste
  • 1 cup beef bone broth
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 2 bay leaves
  • Salt & pepper, to taste


Gremolata (optional – more for the adults):

  • 2 tablespoons Italian parsley, finely chopped
  • 1 tablespoon finely grated lemon zest
  • 2 cloves garlic, minced
  • Splash of extra virgin olive oil


To serve (optional):

  • Mash potato or polenta
  • Steamed green beans



  1. Turn on slow cooker to low to preheat whilst preparing ingredients.
  2. Lightly dust osso bucco with flour. Heat 2 tablespoons of oil in a large frypan. Sear osso bucco (in batches if required), turning frequently for 5 minutes, until browned all over. Transfer to a plate and set aside.
  3. Add 1 tablespoon of oil to the slow cooker. Add diced onion, garlic, bay leaves, carrot and celery to the slow cooker. Stir through diced tomato, tomato paste and bone broth. Season with salt and pepper.
  4. Add osso bucco to the slow cooker and push down to submerge slightly. Cover with the lid and cook on low for 8 hours.
  5. To make the gremolata, combine all gremolata ingredients in a small bowl. Serve osso bucco on top of mash potato or polenta, some green beans, and top with gremolata.



Serving suggestion: delicious served alongside mash potato or polenta, green beans, and topped with gremolata or fresh parsley.

Freezer friendly: this dish can be frozen in an airtight container for up to 3 months.