Kambrook KSC4, KSC3 manual Chilli Con Carne

Commercially prepared Italian style, tomato
cooking sauce	2 cups/ 500g		3 cups/ 750g
White wine	1⁄2 cup/ 180ml		1 cup/ 250ml
Caster sugar	11⁄2	teaspoons	2 teaspoons
Cracked black pepper	11⁄2	teaspoons	2 teaspoons
Salt	1⁄2 teaspoon		1 teaspoon
Fresh basil leaves, chopped	3 tablespoons		4 tablespoons
Commercially prepared pesto	4 tablespoons		6 tablespoons
Grated lemon rind	2 teaspoons		4 teaspoons

1.Coat the veal shanks with flour, shake off any excess. Heat oil in a non-stick pan over a medium heat. Cook 2 to 3 shanks at a time for 1 minute each side, or until lightly browned. Place browned shanks in the Slow Cooker. Repeat process with remaining shanks.

2.Combine tomato sauce, wine, sugar, pepper, salt and basil, pour over meat in Slow Cooker. Cover and cook on HIGH 3-4 hours or AUTO 8-9 hours.

3.Combine pesto and lemon rind. Just before serving, sprinkle pesto mixture over Osso Bucco.

Serving Suggestion: Serve with Buttered noodles.
Chilli Con Carne
Ingredients	KSC3	KSC4
	3 litre Capacity	4.2 litre capacity
	Serves 4-6	Serves 6-8
Oil	1tablespoon	2 tablespoons
Lean chuck steak, cut into 2cm cubes	1.5kg	2 kg
Packaged chilli seasoning mix	11⁄2 teaspoons	3 tablespoons
Commercially prepared minced garlic	2 teaspoons	1 tablespoon
Beef stock	11⁄2 cups/ 375ml	2.5 cups/ 675ml
Tomato paste	2 tablespoons	3 tablespoons
Red wine	1⁄2 cup/ 180ml	1 cups/ 250ml
Canned Mexican chilli beans	400g	600g
Sour cream to serve

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