Osso buco meat
Plain flour
Garlic, minced
Olive oil
Brown onion, diced
Carrot, diced
Celery, diced
Tinned tomatoes, diced
Tomato paste
Red wine
Beef stock
Thyme
Bay leaves
Cornflour
Water
Salt & Pepper
Parsley, finely chopped
Garlic, minced
Lemon, zested
4
4 tbsp
8
2 tbsp
1
1
2
400g
4 tbsp
1 Cup
2 Cups
8 Sprigs
3
1 tbsp
1 tbsp
To Taste
1/2 Bunch
4 Cloves
1
Method
- Thoroughly season osso buco meat before coating in flour, dusting off any excess
- Heat oil in a pan over a medium- high heat
- Cook meat until well browned on each side, approximately 2-3 minutes, remove from pan and set aside
- Lower the heat of the pan to medium add onion and garlic and sauté for 3-4 minutes before adding tomato paste and cooking out for a 30 seconds
- Deglaze pan with red wine and transfer to slowcooker
- Add carrot, celery, herbs and meat into slow cooker and cover with beef stock
- Set slow cooker – 6 hours on high or 8 hours on low until meat is tender
- Once meat is tender, make a slurry from the cornflour and water and pour into the slowcooker, allow to cook for an additional 5 minutes until sauce thickens
- Check seasoning and adjust
FOR THE GREMOLATA
- Combine chopped parsley, garlic and lemon zest in a bowl
- Use to garnish ossobuco
