Easy Osso Bucco, Moroccan veal, Chilli con carne

Beef, pork, veal and lamb continued

Easy Osso Bucco

Serves 4

8 lean veal shanks, 4cm thick

2 tablespoons plain flour

2 tablespoons olive oil

2 cups / 530g Italian style tomato cooking sauce

3/4 cup / 180ml white wine

11/2 teaspoons caster sugar

11/2 teaspoons cracked black pepper

1/2 teaspoon salt

3 tablespoons fresh basil leaves, chopped

4 tablespoons pesto

2 teaspoons grated lemon rind

1.Coat the veal shanks with flour, remove any excess. Heat oil in a non-stick pan over a medium heat. Add 2 to 3 shanks at a time and cook until lightly browned. Place browned shanks into the removable crockery bowl. Repeat with remaining shanks.

2.Combine tomato sauce, wine, sugar, pepper, salt and basil. Pour mixture over meat in removable crockery bowl. Cover and cook on Low setting for 6-8 hours or High setting for 3-4 hours.

3.Combine pesto and lemon rind. Sprinkle pesto mixture over osso bucco just before serving.

4.Serve hot accompanied with prepackaged gnocchi and steamed mixed green vegetables.

Moroccan veal

Serves 4-6

1 tablespoon oil

1.5kg lean veal fillet, cubed

1 medium onion, peeled and sliced

2 garlic cloves, peeled and crushed

2 teaspoons ground ginger

1 teaspoon ground turmeric

2 teaspoons sweet paprika

1/4 teaspoon cayenne pepper

11/2 teaspoon ground cumin

1 teaspoon ground coriander seeds

3 teaspoons ground cinnamon

2 cups / 500ml beef stock

150g pitted prunes

2 tablespoons honey

3 teaspoons grated orange rind

2 tablespoons fresh mint, chopped

1.Heat oil in a non-stick pan. Add meat in batches and cook over a medium heat until well browned. Drain on paper towel.

2.Add onion to the non-stick pan, cook until golden brown. Stir in garlic, ginger, turmeric, paprika, pepper, cumin, coriander and cinnamon, cook for 1 minute. Blend in stock.

3.Place meat and onion mixture into the removable crockery bowl. Cover with lid and cook on Low setting for 6-7 hours or High setting for 4 hours.

4.Stir in prunes, honey and orange rind 1 hour before end of cooking. Replace lid and continue cooking.

5.Spoon into serving bowls, top with mint. Serve hot accompanied with steamed cous cous.

Chilli con carne

Serves 4-6

1 tablespoon oil

1.5kg lean chuck steak, cut into 1.5cm cubes 11/2 tablespoons pre-packaged chilli con carne seasoning mix

2 teaspoons minced garlic

11/2 cups / 375ml beef stock

2 tablespoons tomato paste

3/4 cup / 180ml red wine

400g canned Mexican chilli beans Sour cream, to serve

1.Heat oil in a non-stick pan. Add meat in batches and cook over a medium heat until well browned. Drain on paper towel.

2.Place meat, chilli seasoning mix, garlic, stock, tomato paste, wine and undrained beans into the removable crockery bowl. Cover with lid and cook on Low setting for 6-7 hours or High setting

for 4 hours.

3.Spoon Chilli Con Carne into serving bowls, top with sour cream if desired.

4.Serve hot accompanied with potato wedges and avocado salad.

Lamb shanks with red lentils

Serves 4

1/2 cup / 100g red lentils

1 cup / 250ml beef stock

1 tablespoon oil

4 large French cut lamb shanks, trimmed of fat

1 medium onion, peeled and sliced

2 garlic cloves, peeled and crushed

3 teaspoons Vindaloo curry paste

12/3 cups / 410ml tomato puree

1 tablespoon lemon juice

1.Place lentils and stock into the removable crockery bowl. Cover with lid and cook on High setting 1-11/2hours or until tender.

2.Heat oil in a non-stick pan. Add the shanks two at a time and cook over medium heat until well browned. Drain on paper towel.

3.Add onion to the non-stick pan, cook until golden brown. Stir in garlic and curry paste, cook for 1 minute. Gradually stir tomato puree into onion mixture, cook until just warmed.

4.Place lamb shanks and tomato mixture into the removable crockery bowl with lentils. Cover with lid and cook on Low setting for 6-8 hours or High setting for 4-6 hours.

5.Stir in lemon juice, just before serving.

6.Serve hot accompanied with pita bread, mango chutney and tomato and onion salad.