Slow-cooked osso bucco
Fire up your slow-cooker for this tasty winter warmer.
How long will it take?
5 hours
What’s the serving size?
Serves 4
What do I need?
- 1/2 cup plain flour
- 1/4 tsp salt
- 1/4 tsp ground white pepper
- 4 osso buco
- 2 tbs oil
- 2 diced carrots
- 3 diced celery sticks
- 2 diced brown onions
- 4 cloves garlic, peeled and chopped
- 1/4 cup tomato paste
- 1 1/2 cups white wine
- 1 1/2 cups veal or beef stock
- 1 x 400g tin chopped tomatoes
- 2 bay leaves
How do I make it?
- Combine flour, salt and pepper in a large bowl. Coat the osso buco in the flour. Be careful to shake off the excess flour, otherwise it will burn in the pan.
- In a large fry pan, heat 1 tbs oil over a medium-high heat. Brown the osso buco until golden and then transfer to the bowl of a slow cooker.
- Lower the heat of the pan to medium and with the last tablespoon of oil, cook the carrots, celery, onion and garlic. Saute for 3-4 minutes or until the onion is translucent but not brown.
- And tomato paste to the vegetables and cook for a further minute.
- Into the pan, add wine, stock, tomatoes and bay leaves. Add any of the leftover flour from coating the osso buco.
- Place the vegetable mixture into the slow cooker. Make sure all the meat is submerged in the liquid - any meat poking out will be tough and dry.
- Put the lid on and cook for 3-5 hours. Check every now and again from 3 hours onwards, and when the meat is soft and falling off the bone it is ready.
Recipe by Julie Goodwin
