Osso Bucco recipe
Egg free, Nut free
- 3-4 veal shins (osso bucco cut, approx 1.8 kg)
- ½ cup plain flour
- Salt and pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 400g can whole tomatoes, drained and diced
- ½ cup white wine
- 4 cloves garlic, chopped
- 8 semi-dried tomatoes, halved
- 2 cups chicken or beef stock, this amount could vary depending on size of your slow cooker
- 2 sprigs rosemary (optional)
Season meat with salt and pepper then cover with flour, shaking off excess.
In a large frying pan, melt butter and oil together and sear meat one piece at a time.
Place veal shins in a slow cooker add diced tomatoes and turn on to HIGH.
Meanwhile, remove excess oil and butter from pan and add wine, garlic, semi-dried tomatoes, stock and rosemary sprigs.
Bring to a boil then pour over meat in slow cooker; making sure meat is just covered with liquid.
Place lid on, turn down to LOW and cook for 9 hours.
Turn off cooker and remover meat. For a thicker sauce pour liquid into a saucepan and bring to a simmer for 15 minutes.
- If you have a large slow cooker you my not need as much stock; just make sure the meat is only just covered.
- If you don’t want to boil the sauce afterward for so long then simply thicken with cornflour or arrowroot.
- You can garnish this meal with a sprinkle of the classic Italian gremolata (finely chopped parsley and lemon rind).
- When cooking meat like this, I like to get as much flavour from it as possible so taking the extra 20 minutes in the beginning to sear the meat will give you a wonderful flavour in the end.
- Traditionally Osso Bucco is served with saffron rice. Mashed spuds and couscous also work beautifully, especially when served with steamed broccoli and beans.
- Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.