4 Osso buco meat from the meat department
4 Tbs Plain flour
8 Garlic cloves minced
2 Tbs Olive oil
1 Brown onion diced
1 Carrot Diced
2 sticks Celery diced
1 (400g) Diced tinned tomatoes
4 Tbs Tomato paste
1 cup Red wine dry
2 cups Beef stock
8 Sprigs Thyme
3 Bay leaf
1 Tbs Cornflour
1 Tbs Water
to taste Salt
to taste Pepper
For the Gremolata
1/2 bunch Parsley finely chopped
4 Garlic cloves minced
1 Lemon zested
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
