The Sizzle

We can’t believe we’re doing this either… posting a recipe that starts with a story.

You know the ones. You search for a recipe and end up scrolling through someone’s life journey, their childhood dog’s eating habits, and a spiritual awakening before you even see an ingredient list.

We hate that too.

And yet… here we are. Because honestly, this osso bucco story is worth telling.

Back in April this year, we went on a camping trip with some good friends,  the kind where phones are forgotten, the fire’s always on, and the best meals seem to cook themselves.

One night, they pulled out a few cuts of our own Australian Meadow Meats osso bucco and cooked up something incredible. They threw everything into a pot, balanced it on a stand over the fire, and left it to slowly bubble away overnight. By morning, it was fall-apart tender, rich, smoky, and absolutely unforgettable.

They used a Hillbilly Camp Oven,  lightweight spun steel instead of heavy cast iron which held up beautifully over the fire and made travelling light a whole lot easier.

We asked for the recipe, naturally.
They refused to share it.

Classic gatekeeping behaviour. You know who you are.

So, in the spirit of sharing good things, here’s our version of osso bucco, made for the slow cooker so you can enjoy deep, slow-cooked flavours at home (no campfire required).

Anyway, since the official campfire recipe is locked in a vault somewhere, here’s our slow cooker version, inspired by Bec’s Table, but with our own twist plus our simple creamy mashed potatoes that’s a must.

Slow Cooker Osso Bucco

Ingredients

• 2 Tbsp extra virgin olive oil
• Flour with salt and pepper mix (for dusting meat)
• 1 large onion, diced
• 2 celery sticks, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1kg osso bucco
• 1 can Mutti Polpa tomatoes (or similar high-quality canned tomatoes)
• 1 bay leaf
• Salt and pepper to season

Method

1. Dust and sear the meat
   Lightly coat the osso bucco in seasoned flour. Heat olive oil in a pan and brown the meat on both sides. Set aside.
2. Sauté the veg
   In the same pan, cook the onion, carrot, celery, and garlic until softened.
3. Assemble in slow cooker
   Add the sautéed veg to the base of your slow cooker. Top with seared osso bucco, pour in the canned tomatoes, and toss in the bay leaf.
4. Cook low and slow
   Set the slow cooker to low for 8 hours (or high for 4–5). No need to add extra liquid, the tomato and vegetables will create their own rich sauce.

Creamy Mashed Potatoes (The Only Acceptable Side)

This stew is begging to be served over mash. Here’s how we make it rich and smooth:

Ingredients

• 1kg potatoes (whatever kind you love)
• 100g butter
• 1 cup milk (add more as needed for creaminess)
• Salt to taste

Method

1. Peel and chop the potatoes.
2. Boil until fork-tender, drain, then return to the stove.
3. Mash well, and stir through butter and milk until silky and creamy, not dry.
4. Season to taste
5. Serve with your osso bucco on top

The Final Word
This one’s for everyone who’s ever begged a mate for a recipe and got dodged. You won’t need a campfire or a secret handshake to make this, just a slow cooker and a bit of time.

If you do have a Hillbilly Camp Oven, it’s definitely worth trying this over flame. But the slow cooker gets you 95% of the way there, with a lot less smoke in your eyes.

Try it. Tweak it. And don’t forget to share it.. unlike some people we know.