Slow Cooker Osso Buco with Gremolata

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INGREDIENTS

  • 2 tablespoons plain flour

  • 8 (1.2kg) veal osso buco

  • 1 tablespoon olive oil

  • 1 medium brown onion, chopped

  • 2 medium carrots, peeled, chopped

  • 4 celery stalks, chopped

  • 4 garlic cloves, finely chopped

  • 1/2 cup red wine

  • 2 x 400g cans diced tomatoes

  • 1/4 cup tomato paste

  • 1/2 cup Massel beef stock

  • 4 sprigs fresh thyme

  • Salt, to season

METHOD

  • Step 1

    Place flour in a large snap-lock bag. Add half the veal. Seal. Shake to coat. Remove from bag. Shake off excess flour. Transfer to a plate. Repeat with remaining veal.

  • Step 2

    Heat oil in a large frying pan over medium-high heat. Cook veal, in batches, for 3 minutes each side or until browned. Transfer to a plate. Add onion, carrot, celery and garlic to pan. Cook, stirring, for 4 minutes or until onion has softened. Add wine. Bring to the boil. Boil for 2 minutes or until reduced by half. Transfer to the bowl of a 5 litre slow-cooker. Add veal, tomato, tomato paste, stock and thyme. Cover. Turn slow-cooker on low. Cook for 6 hours or until veal is tender. Season with salt and pepper.

  • Step 3

    Serve osso bucco with rice or couscous, drizzled with gremolata.

Johanna Bostock