Yummy Lummy slow cooker shin
Winter is here in the Southern Hemisphere. Winter for Yummy Lummy means bringing the slow cooker out from the Shelf of Shame (or off the floor).
Would you believe I rarely look up recipes? I like to just bung things together and see how they turn out. This is what I did today. When I went grocery shopping I saw a packet of Osso Bucco and thought the meat would be good for slow cooking and the shin (tibia) bone marrow would add to the flavour.
I figured rather than stock I’d use a cheap packet of French onion soup plus some red wine and hope for the best.
I cooked the meat with some sweet potato and pumpkin along with some Brussels sprouts because friends have been commenting that I’m not eating enough vegetable matter.
This is a Yummy Lummy original recipe.
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I bought all the ingredients from Coles. No, Yummy Lummy is not sponsored by anyone.
Recipe
Slow cooker shin is my first slow cooker meal for 2018 and it resulted in a fabulously tender and tasty bowl of beef and yummy vegetables.
- Beef Osso Bucco
- Anchovies
- Sweet potato
- Kent pumpkin
- Brussels sprouts
- Mushrooms
- 2 cups Red wine
- 1 packet French onion soup
- 1 teaspoon Chilli flakes
- 1 teaspoon freshly cracked Black peppercorns
- ¼ cup Worcestershire sauce
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I started by removing the meat from the packaging and browning the meat in a really hot pan with some rice bran oil. I got splattered oil all over the hob, bench and floor. I should have used a shield but I was lazy. If you don't like a mess, I suggest you use a shield.
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I put the browned meat into the cooking vessel of my slow cooker.
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I peeled the outside of a sweet potato and cut it into large pieces and put three pieces into the cooking vessel.
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I cut the Kent pumpkin, set aside three large pieces and removed the skin and put the pumpkin into the cooking vessel.
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I set out the Brussels sprouts onto a cutting board and removed the end of the stems with a sharp knife (because why would I use a blunt knife?) and put the Brussels sprouts into the cooking vessel.
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I sliced the mushrooms and put the mushrooms into the cooking vessel.
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I then added the red wine, Worcestershire sauce, French onion soup mix, chilli flakes, and pepper.
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I sealed the cooking vessel and turned on the slow cooker for a six (6) hour cooking period.
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I then went about my business like downloading the MacOS update, listened to podcasts, watched House, MD, and going to Maccas for a Big Mac for lunch.
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At the end of the six hours cooking period I unsealed the slow cooker's lid and removed all the solid pieces of food, viz., the beef, pumpkin, sweet potato and Brussels sprouts.
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I aliquoted half of everything into a sealable container and put it into the refrigerator for Monday lunch at work.
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I put the food on a plate for dinner
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I shot a photograph using my Nikon DSLR and a Tamron 90 mm macro lens
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I ate the meal while watching House, MD on Amazon Prime.
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I washed the dishes scrubbing all the fat off.
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I wrote the recipe.
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I wrote this blog post.
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I hope that even though this is a regular meal, readers will share this post on Pinterest, Twitter and Facebook.
Disclaimer
I have no culinary training nor qualifications.
This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes.
I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
This is a gallery of photographs. Click on one and scroll through the rest of the images.
Questions and answers
Why did you call the dish shin rather than Osso Bucco?
Osso Bucco just means hollow bone and the most common bone to use is the tibia which is the shin bone and the main bone between your knee and ankle. I say ‘your’ because if we were cannibals, we could have human Osso Bucco or shin meat.
Perhaps I’ve been watching too much Hannibal!
Why don’t you read recipes?
I’m just lazy and I like surprises. Meals should be fun and bunging a heap of stuff together adds to the unpredictability of life.
It’s not like I’m cooking for anyone else. If I was cooking for someone else (and I usually don’t like cooking for other people apart from family), I’d probably consult a recipe book.
How do you reckon the leftovers will taste?
I’ll let you know after I eat it. Who knows? Leftover slowly cooked meat usually tastes better as the flavours grow richer.
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Final thoughts
Do you like shin meat?
Do you like slow cooker meals?
What’s your favourite slow cooker meal?
Shelf of Shame
The Shelf of Shame is not an imaginary construct. It’s an Ikea bookshelf turned on its side and it sits on the floor in front of the work ‘island’ in the kitchenette of the flat I rent.
Slow cooker
The slow cooker I use is a Breville fast-slow cooker which combines a pressure cooker for fast cooking and a slow cooker for slow cooking.
The weirdest part for me about visiting Australia (someday) will be the change in seasons! I love that you’re talking about winter food when we’re heading into full-blown summer here. Sounds delicious!
Thanks Jessica
I follow some northern hemisphere food bloggers and YouTubers and I’m jealous of all the outdoor barbecuing going on at the moment 😃😃😃
Hehe that’s how I like to cook too! Playing around in the kitchen is a lot of fun.
Love your ideas here Gary! So it was a success? Would you make it again? Love how you use what you have in the pantry and how you’ve used the extra veggies in it. Do you think the same recipe would work for other cuts of meat?
Thanks Michele. Yes I’d do it again. It makes me think I’d do it when I see shin on special. I’m sure it would be fine with cheaper tougher cuts but I think having the bone in especially with the marrow helps with the flavour.
I could buy cheap beef bones and do it and focus on the veggies rather than the meat 😃😃😃
Gorgeous recipe! I love my slow cooker. I’ve used it for soups, stews, vegetable dishes (it makes great ratatouille as the vegetables don’t disintegrate the same way they do on top of the stove) and even chutneys. My favourite slow cooker dish is lamb curry.
Thanks Emma. I agree one of the beautiful things about a six hour cook is the meat feels apart but veggies retain integrity.
I like a lamb curry too. I’m thinking ham hock this weekend though.
I like making soup in my slow cooker. Cock- a- leekie is my favourite.
Mmm…I can see a ham hock in my slow cooker soon for pea and ham soup.
Looks amazing, Gaz. Perfect winter meal. I actually thought you ate a lot of vegetables since most of your meals include either avocado or cauliflower. Now that it’s winter, do you cook your meals earlier and shoot them in daylight? I do remember your post on food photography set up, and if I remember correctly I think you have lighting to help you out even when it’s dark.
Thanks Mabel
I probably should eat more vegetables
I rely on a softbox and continuous lighting plus a reflector. I use a tripod too.
Your Big Mac today had veggies. You can count that. I always look forward to your weekend lunches and see what you get.
A very good cook, and a very good photographer too.
Thanks, Mabel. I wonder why this comment went to spam. You are very kind. I do like my weekend round up of things. I just stepped off the scales. I think I’m growing a winter coat…
I was wondering if my comment went to Spam when you didn’t respond within 10 minutes last night 😂 So it did, lol. Maybe eat what you want this week but just have smaller portions and more water 😀
The spam selection seems to be idiosyncratic. It’s a good thing I check the folder regularly.
I need to be well behaved because the last week of June is set to be a little loose 😃😃😃
I got the Big Mac because I was using the MyMaccas app and the burger cost me $3.
I cook so I have dinner at dinner time 😃😃😃
Why does your pumpkin not have orange or white skin and how do you peel it? Do you ever open the slow cooker up before it might be done to add liquid? And last question, do you let the meal cool before putting in the fridge or does it cool properly in the fridge all by itself?
It looks delicious!
It’s a Kent pumpkin. That’s how it looks. I use a sharp knife to cut away the skin.
I never open the cooking vessel.
It’s safer to put food in the refrigerator straight away. It will get to the right temperature more quickly which is safer.
It was delicious 😃😃😃
I’ll be jiggered. Thank you-
My pleasure