With the weather starting to cool down on this side of the hemisphere I’ve decided to start sharing some of my favourite slow cooker recipes. First up is my Slow Cooker Osso Buco with Sweet Potato Quinoa Mash. My slow cooker would have to be one of my favourite appliances in the kitchen. Firstly you can pick them up for quite cheap if you have a look around and they’re so handy for making healthy meals when you don’t have a lot of spare time. When I was working full time I would put our dinner on of a morning before I left and it was ready as soon as I walked in the door that evening. Since becoming a new mum I’ve used it a lot, especially during the newborn phase to get healthy dinners on the table. I’d put everything in the slow cooker during the morning/midday nap and I wouldn’t have to stress about cooking dinner during the witching hour, it would be there ready and waiting. Now I use it to create delicious budget-friendly family meals.
Slow cooked meats are a fantastic way to serve meat to toddlers and children as they are easy to chew and digest and reduce the risk of choking. They make the perfect finger food and can be cooked in delicious sauces and broths that make them irresistible to tiny tummies.
I love serving this dish with a sweet potato quinoa mash that I cover with the sauce from the slow cooker and a side of steamed greens. It really is the perfect winter comfort food – slow cooked, falling-off-the-bone meat, creamy mash and crisp vegetables with a rich and hearty sauce – YUM!
- 4 veal shanks (osso buco)
- 400g tin diced tomatoes
- 3 cloves garlic, minced
- 2 carrots
- 2 sticks celery
- 1 cup beef stock
- 1 cup red wine
- 2 bay leaves
- 3 sprigs fresh rosemary
- 6 sprigs fresh thyme
- salt and pepper
- 2 tablespoons arrowroot flour
- parsley and lemon zest, to garnish
- 1kg sweet potatoes
- 50g butter (or 1/4 cup olive oil if dairy free)
- 1/2 cup milk of choice
- 1/2 cup cooked quinoa
- Cut carrot and celery into 3cm chunks and place in bottom of slow cooker. Add garlic, bay leaves, thyme and rosemary.
- Lay shanks on top of vegetables and pour over stock, red wine and tomatoes. Ensure that meat is completely covered by liquid so it does not dry out as it cooks. Season with salt and pepper.
- Cook on low for 8 hours or high for 4 hours.
- Before serving gently remove shanks and place in a dish. Mix the arrowroot flour with water to make a paste. Pour into sauce and stir to until it begins to thicken. At this point I also like to use a masher to roughly mash the veggies and herbs into the sauce to create a really thick and chunky sauce to pour over the shanks.
- Cut potatoes into medium sized chunks and steam for 20 minutes or until soft.
- Place into a large bowl and add butter and milk and mash until smooth and creamy.
- Stir through quinoa and serve topped with shanks and sauce. Add some chopped parsley and lemon zest on the top for an extra burst of flavour.