This recipe can be cooked in a slow cooker or in the oven. I prefer to cook this in a slow cooker but it depends if you wish to brown the meat at the end a little in the oven by removing the lid and turning it up for the last half an hour. This creates a richer flavour.
This recipe is stage two appropriate & onward
Chop onions and crush garlic and combine them with tomatoes, tumeric, ginger, thyme, oregano, olive oil and tomato paste in food processor. Blend mixture until all ingredients are well diced and results in a thick paste.
Place the lemon aside for serving later and add osso buco cuts, in the crock pot or slow cooker and add all other prepared chopped vegetables and ingredients including the bay leaves and cup of meat stock.
Cook slow on low for several hours until the meat begins to fall off the bones. This can be achieved in the oven for 4 hours (covered with lid) on a low heat 160 Degrees Celsius or during the day in a slow cooker for 6 – 8 hours on low.
If you are cooking this recipe in the oven and wish to brown the meat a little and create a more caramelised flavour, you may remove the lid and turn the oven up to 200 Degrees Celsius at the end of the cooking time for the last half an hour.
Serve on some homemade cauliflower mash and or with a slice of lemon on the side.
Serve this healing nutrient dense meal with a warm cup of stock to drink on the side.