Easy Osso Bucco, Tex-Mex Beef and beans

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Easy Osso Bucco

Serves 4

INGREDIENTS

4" x 2" thick Osso Bucco (Veal shanks, tied) 2 tablespoons plain flour

2 tablespoons olive oil L cup white wine

2 cups tomato puree

Salt and freshly ground black pepper

3 tablespoons chopped fresh basil leaves

2 tablespoons pesto

2 teaspoons grated lemon rind

1 medium onion, chopped ¼" thick

2 garlic cloves, minced

1 bay leaf

1 carrot, chopped ¼" thick

1 celery stick, chopped ¼" thick

METHOD

1.Press the SAUTÉ button and then the STARTCANCEL button. Heat removable cooking bowl for 3 minutes with the lid on.

2.Add oil and heat for 1 minute.

3.Coat osso bucco in flour, shaking off excess and cook in small batches until lightly browned. Remove and set aside.

4.Add onion, carrot, celery and garlic and saute for 3–5 minutes.

5.Add wine and bring to the boil; simmer for 1–2 minutes, scraping up any of the sediment in the base of the bowl.

6.Return osso bucco to removable cooking bowl and add tomato puree, sugar, salt, pepper and bay leaf.

7.Cover with lid. Press the SLOW COOK HIGH BUTTON and cook for 3–4 hours or SLOW COOK LOW BUTTON and cook for 6–7 hours.

8.Stir through chopped basil.

9.Combine pesto and lemon rind and sprinkle over Osso bucco just before serving.

Tex-Mex Beef and beans

Serves 4–6

INGREDIENTS

2 14oz red kidney beans, soaked overnight in cold water, then water removed & rinsed.

2 tablespoons oil

3lbs chuck steak cut into 1" cubes or ground beef 2 large onions, sliced

3 garlic cloves, chopped

1 tablespoon ground cumin

2 teaspoons chilli powder

2 teaspoons dried oregano flakes

1 14oz can diced tomatoes

1 cup beef stock

Salt and freshly ground black pepper

Sour cream, guacamole, grated cheddar cheese to serve

METHOD

1.Drain beans and rinse well; drain again and set aside.

2.Press the SAUTÉ button and then the STARTCANCEL button. Heat removable cooking bowl for 3 minutes with the lid on.

3.Add a little of the oil and heat for 1 minute.

4.Add meat in batches and cook for 2–3 minutes or until just browned. Remove and repeat with remaining meat and oil.

5.Add remaining oil and fry onion and garlic until softened but not browned.

6.Stir in spices, tomatoes and stock and return beef to removable cooking bowl.

7.Cover with lid. Press the SLOW COOK HIGH BUTTON and cook for 3–4 hours or SLOW COOK LOW BUTTON and cook for 6–7 hours.

8.Shred beef with fork and season to taste with salt and pepper.

9.Serve with a dollop of sour cream, guacamole and grated cheese.