Pour the tomato sauce into a large slow cooker. Pour in the peeled tomatoes and all their juice, breaking up the tomatoes with a wooden spoon.

Heat a large sauté pan over low heat, add 1 tablespoon of the oil and heat until shimmering. Add the leek greens, scallion greens and carrots and sauté for a few minutes or until the leeks and scallions soften, then scrape into slow cooker.

Season the short ribs with salt and pepper. Replace the sauté pan on stove over medium heat, add remaining oil and brown the short ribs, in batches, on two sides. After they are browned, transfer to the slow cooker, nestling down in the tomato sauce. When the last short ribs have been moved out of the pan, deglaze the pan with red wine, scraping up any browned bits and scrape everything into the slow cooker. Add orange zest and rosemary to slow cooker, give everything a good stir to combine and cover.

Set slow cooker on High for 6 hours (or Low for 8 hours). Skim off any fat that has risen to the surface. Serve with low FODMAP pasta or polenta. These Slow Cooker Italian Short Ribs with Rosemary & Orange can be refrigerated in an airtight container for up to 5 days or frozen for up to 1 month. Defrost as needed in refrigerator overnight. Reheat on the stove over low heat.

Place a low FODMAP amount of cooked pasta or polenta on a plate, top with short ribs and sauce and serve.