Southern Style Slow Cooker Osso Buco

Ingredients

1 package Tilly Hawk 21 day dry aged premium Osso Buco

2 boxes beef stock or bone broth

1 large sweet onion quartered

4 whole garlic cloves peeled and smashed with knife

1 16 oz package whole white mushrooms

3 carrots peeled and cut into 2 inch pieces

3 stalks of celery cut into 2 inch pieces

Tilly Hawk mesquite smoked salt

Tilly hawk mesquite smoked pepper

1/2 cup Flour or potato starch

Directions

1. Remove the Osso Buco from packaging pat dry with paper towel on all sides. sprinkle with Tilly Hawk mesquite smoked salt evenly on all sides.

2. Wash and prep all veggies

3. Place the beef stock/bone broth into crockpot on high heat, add veggies. At this time before meat is added I like to add salt and pepper so I can taste and make sure it is seasoned well.

4. Preheat skillet on stove with oil on med high heat Place half cup of flour/potato starch on plate season with salt and pepper. Cover the Osso Buco throughly with mixture and shake off excess. Place in pre heated skillet and sear on all sides. Transfer to slow cooker.

5. If I start this in the morning I do so on low heat and allow to cook until supper time. If cooking on high heat 6-6 1/2 hours. The desire is to cook until fall off the bone tender.

6. Once ready to serve remove meat from slow cooker and place on plate. Take some of the cooking liquid and veggies and place in blender (you may also use an immersion blender) and throughly blend to make a gravy. Serve this over rice or mashed potatoes with Tilly Hawk greens beans or you favorite veggie.