This recipe has been kindly donated by Rachel Amanatidis who loves to cook with McKenzie's products!
Pan sear the osso bucco in olive oil. Transfer to the slow cooker and add all of the ingredients except the lentils and the peas. Slow cook on medium/high for 5 hours.
Add the washed lentils and peas and continue to cook for 1 hour. Serve with crusty bread.