6 large pieces osso buco
1 large leek, sliced
2 rashers bacon, chopped
10 button mushrooms
40g sachet of McCormick Slow Cookers Beef and Mushroom Ragout
800g can diced tomatoes
1/4 cup red wine
1 cup chopped green bean
1. Heat a non-stick pan and add a drizzle of olive oil. Sear the osso buco and place into slow cooker. Brown leek, bacon and mushrooms in the same pan. Spoon over the osso buco.
2. Combine the slow cooker sachet with tomatoes and red wine. Pour over osso buco. Cover. Cook for 4 hr on high setting, or 8 hr on slow setting. Add beans in the last 10 min. Serve with mashed potatoes, or Macaroni Cheese.
3. To oven cook: Prepare osso buco and place into a deep casserole dish. Add the other ingredients and sachet combined with tomatoes and red wine. Cover. Cook at 160 C for 3-4 hr, or until meat is tender. Add beans in the last 15 min.