Slow Cooker Oxtail Orzo Soup

Ingredients

3 tablespoons cooking oil
3 large garlic cloves minced
2 pounds of oxtail or meaty beef shanks
4 medium carrots peeled and sliced
1 onion chopped
3 celery stalks chopped
1 can (14-ounces) crushed tomatoes
1 tablespoon tomato paste
¼ cup warm water
6 cups beef stock
A good handful fresh parsley
2 dried bay leaves
Salt and pepper to taste
1 cup orzo

Directions

In a large frying pan, heat 2 tablespoons of the oil over medium-high heat. Salt and pepper the oxtail, add to the pan and brown on each side for 2-3 minutes.

Transfer the oxtail to the slow cooker.

In the same pan, heat the remaining tablespoon of oil a brown the garlic for about 30 seconds and then transfer to the slow cooker with the oxtail.

Add the carrots, onion, and celery to the slow cooker along with the crushed tomatoes.

Mix the tomato paste with the water until combined and add the slow cooker along with the beef stock.

Tie the parsley and bay leaves together and add to the slow cooker. Season to taste with salt and pepper.

Cover and cook on low for 4 hours or until the meat falls away from the bone.

Remove oxtail from the slow cooker. Strip the meat from the bones and return to the slow cooker, discarding the bones and excess fat.

Add the orzo, turn the heat to high and let cook, uncovered, for 30 minutes. Taste and add additional salt and pepper as needed. Serve and enjoy.