BEEF
OSSO BUCCO
Serves 6
Ingredients
2 Tablespoons plain flour Salt and pepper
1.8kg veal shanks, cut into 4cm thick pieces 3 Tablespoons oil
10g butter
3 large onions, chopped
4 cloves garlic, finely chopped
3 large carrots, diced
3 sticks celery, diced
2 cups/750ml white wine
1 beef stock cube
500g bottle tomato passata
2 bay leaves
Gremolata:
4 cloves garlic, finely chopped Finely grated rind of 1 lemon ½ cup chopped fresh parsley
METHOD
Veal Preparation
1.Mix together flour, salt and pepper. Coat pieces of veal in the flour mixture, shaking off excess.
Searing on the Stovetop with
EasySear™ pan
2.Place EasySear™ pan onto stovetop and preheat for 2 to 3 minutes, add 2 Tablespoons of the oil and butter, heat a further 1 minute or until butter is melted.
3.Add veal in batches and sauté until golden brown on both sides, adding extra oil to pan if necessary. Remove from pan when browned.
4.Add 1 Tablespoon oil to pan, add onions and garlic, sauté until onion has softened slightly, stirring occasionally.
5.Add carrots and celery, sauté for 3 to 4 minutes, stirring occasionally.
6.Add wine and stock cube and bring to the boil.
Slow Cooking
7.Place EasySear™ pan back into slow cooker base.
8.Add tomato passata and bay leaves, mix well.
9.Add veal and turn to coat all over in sauce.
10.Cover with lid, turn Temperature Control Dial to ‘LOW’ setting for 6 to 7 hours or until veal is tender.
11.Mix together all Gremolata ingredients.
12.Serve Osso Bucco sprinkled with Gremolata.
Setting Variation: Use the Auto setting and cook for 5 to 6 hours or on High for 4 to 4½.
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