Breville BSC300W Easy osso bucco, Lamb shanks with red lentils, Beef, Pork, Veal & Lamb continued

Beef, Pork, Veal & Lamb continued

Easy osso bucco

Serves 8

16 lean veal shanks, 4cm thick 1⁄3 cup / 50g plain flour

1⁄4 cup / 65ml olive oil

1 x 750ml Italian-style tomato cooking sauce

1 cup / 250ml white wine

2 teaspoons caster sugar

2 teaspoons cracked black pepper

2 teaspoons salt

1⁄3 cup fresh basil leaves chopped 1⁄2 cup pesto

1 tablespoon grated lemon rind

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

2.Combine tomato sauce, wine, sugar, pepper, salt and basil. Pour mixture over shanks in removable crockery bowl. Cover with lid and cook on Low setting 8-10 hours, Auto setting 5-8 hours or High setting 3-4 hours.

3.Combine pesto and lemon rind. Sprinkle pesto mixture over Osso Bucco just before serving.

4.Serve hot accompanied with pre-packaged gnocchi and steamed mixed green vegetables.

Lamb shanks with red lentils

Serves 8

1 cup / 200g red lentils

2 cups / 500ml beef stock

2 tablespoons oil

8 large French-cut lamb shanks, trimmed of fat 1 large onion, peeled and sliced

4 garlic cloves, peeled and crushed 11⁄2 tablespoons Vindaloo curry paste 3 cups / 750ml tomato puree

2 tablespoons lemon juice

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

2.Heat oil in a non-stick pan. Add the shanks two a ta 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 8-10 hours, Auto setting 6-8 hours or High setting 4-6 hours.

5.Stir in the lemon juice just prior to serving.

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

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