Osso Bucco + Turmeric Rice

1.5kg osso bucco (roughly 6 pieces)

3 tbsp tomato paste

1 can tomatoes

4 garlic cloves or 4 tsps garlic powder

1 tsp salt

3 tsps smoked or sweet paprika

A large handful of rosemary

2 tsps turmeric 

2 tsps coriander seed

1 large brown onion

Pepper to taste

1. Whilst I skip this step, if you'd like to lock in flavours and have the extra time, you can heat up a pan to medium-high heat, add in 1 tbsp coconut oil, ghee or lard and fry off each side of the osso bucco and then transfer it to the slow cooker. Otherwise, place the osso bucco straight into the slow cooker and it still results in a beautiful flavour and texture. 

2. Meanwhile, blend all of the ingredients except for the osso bucco.

3. Pour the sauce over the osso bucco and place the slow cooker on high for 5-6 hours or on low for 8-9 hours, or until the meat is falling off the bone and can easily be pulled apart. 

4. If you'd love the sauce to be reduced and thickened, place the bottom of the slow cooker (the pot) directly into the oven if your dish allows for that with no lid on, and roast for 20 minutes on 180 degrees celcius. You can also take the lid off the slow cooker and keep it plugged in on high, and this will also reduce the liquid.

5. Serve over the below rice, cauliflower mash, sauteed greens or alike, and season with extra salt, pepper and/or chilli!

2 cups jasmine rice

2 1/2 cups filtered water or broth (less if you soak for over 3 hours, see below)

2 tsps turmeric

Salt to taste

2 tbsp ghee or coconut oil

1. Rinse the rice thoroughly until the water runs clear.

2. Soak the rice for 2-8 hours in filtered water and 2 tbsp apple cider vinegar OR a fermented medium such as coconut water kefir. The length of time depends how long you have, but the longer the better, and please note if you soak for above 3 hours then you may require less water, so please add 1/4 cup less of water and then add more towards the end of the cooking if you feel it needs a little more, but you shouldn't! 

3. Drain out the water as much as possible in a fine mesh strainer, add to a medium sized pot, cover in the fresh filtered water and add in the turmeric and chosen fat. 

4. Bring to a simmer, cover, and then cook for roughly 15 minutes or until the water has been absorbed by the rice, occasionally stirring. Once you feel it is cooked, give it a good stir and then keep covered until you're ready to serve.