Slow Cooker Osso Buco with Polenta & Gremolata

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INGREDIENTS

  • 4 (900g) veal shanks (for osso buco)

  • 2 tablespoons plain flour

  • 1 tablespoon olive oil

  • 2 medium red onions, coarsely chopped

  • 2 garlic cloves, crushed

  • 3 medium carrots, thickly sliced

  • 2 sticks celery, thickly sliced

  • 410g can crushed tomatoes

  • 2/3 cup (165ml) dry white wine

  • 1 cup (250ml) beef stock

  • 2 teaspoons dried Italian herbs

  • 2 tablespoons tomato paste

  • Cooked polenta, to serve

GREMOLATA

  • 1 garlic clove, crushed

  • 2 tablespoons chopped fresh flat-leaf parsley

  • 1 tablespoon finely grated lemon rind

METHOD

  • Step 1

    Place veal and flour in a bowl. Toss to coat. Heat oil in a frying pan over medium-high heat. Cook veal for 5 minutes each side until browned. Transfer to a plate.

  • Step 2

    Add onion, garlic, carrot and celery to pan. Cook, stirring for 3-5 minutes or until vegetables start to brown. Transfer to bowl of slow cooker.

  • Step 3

    Add veal. Pour over combined tomatoes, wine, stock, herbs and tomato paste. Season. Turn slow cooker onto low and cook, covered for 6-7 hours.

  • Step 4

    Combine gremolata ingredients in a bowl. Serve osso buco on polenta, sprinkled with gremolata.

Johanna BostockComment