This dish is one of those meals that feels like a warm hug ~ simple, nourishing, and exactly what your body craves during pregnancy and motherhood. It’s packed with ingredients that are easy to digest and full of the nutrients your body needs to thrive, especially when you’re growing or caring for a little one.
Ingredients:
- 6-8 pieces of osso bucco (extra for leftovers)
- 100g beef liver shaved or finely sliced
- 1 onion diced
- 3 garlic cloves diced finely or grated
- 1-2 can of diced tomatoes
- A good splash of coconut aminos, or organic balsamic vinegar
- 2 tbsp of grass-fed bone broth concentrate (like best of the bone)
- Filtered water (to top up pot)
- 1 tbsp ghee
- Lots of fresh or dried herbs (thyme, coriander, parsley, rosemary..)
- Sprinkle of salt & pepper
- Zucchini, chopped
- 2-3 carrots, cut into big chunks
- Fresh coriander to garnish
Method:
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Place meat, chopped onions and garlic in a pan with olive oil to brown off before placing in slow cooker (this helps to deepen their flavour)
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Transfer ingredients into slow cooker, then add remainder of ingredients.
- Add filtered water until most of the meat is submerged.
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Cook on low heat for 8 hours or longer. Or cook on high heat for at least 6 hours or longer. Meat should be very tender/ fall apart easy.
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Add carrot and zucchini to the pot in the last 40 mins of cooking. Liver can be added in with only 5 mins to go, it doesn't need long at all.
Serve up with roasted vegetables, or mash potato, or rice.
Enjoy! x