Prep time 10 min
Cooking time 6 hrs
Serves 4

Ingredients

1 tin tomatoes, blitz in blender (or use passata)
⅓ cup decent dry red wine
200g red onion, sliced
300g carrot, diced
4-6 large cloves garlic, chopped
1 handful fresh parsley, chopped
4 flat tsp beef stock powder
salt and pepper
1.2kg Borrello osso bucco
1 tbsp cornflour

Serving suggestion: Serve osso bucco with creamy mashed potato and parsnip.

Method 

Turn slow cooker on high. Pour tomatoes and wine into the slow cooker. Add onion, carrot, garlic, parsley, stock powder, salt and pepper then stir well. Submerge the meat to the bottom of the slow cooker and put the lid on. 

Cook for 6 hours or until the meat falls off the bone. If you need to thicken the sauce just before serving, mix a tablespoon of cornflour into a small bowl with just enough cool water to make a paste. Pour into the slow cooker whilst still cooking on high and stir evenly into the sauce. Replace the lid for 10 minutes.

In the meantime, prepare the mash and serve with the osso bucco.