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Beef, pork, veal and lamb
continued
Easy Osso Bucco
Serves 4
8 lean veal shanks, 4cm thick
2 tablespoons plain flour
2 tablespoons olive oil
2 cups / 530g Italian style tomato cooking sauce
3
/
4
cup / 180ml white wine
1
1
/
2
teaspoons caster sugar
1
1
/
2
teaspoons cracked black pepper
1
/
2
teaspoon salt
3 tablespoons fresh basil leaves, chopped
4 tablespoons pesto
2 teaspoons grated lemon rind
1. Coat the veal shanks with flour, remove any
excess. Heat oil in a non-stick pan over a
medium heat. Add 2 to 3 shanks at a time and
cook until lightly browned. Place browned shanks
into the removable crockery bowl. Repeat with
remaining shanks.
2. Combine tomato sauce, wine, sugar, pepper, salt
and basil. Pour mixture over meat in removable
crockery bowl. Cover and cook on Low setting
for 6-8 hours or High setting for 3-4 hours.
3. Combine pesto and lemon rind. Sprinkle pesto
mixture over osso bucco just before serving.
4. Serve hot accompanied with prepackaged gnocchi
and steamed mixed green vegetables.
Moroccan veal
Serves 4-6
1 tablespoon oil
1.5kg lean veal fillet, cubed
1 medium onion, peeled and sliced
2 garlic cloves, peeled and crushed
2 teaspoons ground ginger
1 teaspoon ground turmeric
2 teaspoons sweet paprika
1
/
4
teaspoon cayenne pepper
1
1
/
2
teaspoon ground cumin
1 teaspoon ground coriander seeds
3 teaspoons ground cinnamon
2 cups / 500ml beef stock
150g pitted prunes
2 tablespoons honey
3 teaspoons grated orange rind
2 tablespoons fresh mint, chopped
1. Heat oil in a non-stick pan. Add meat in batches
and cook over a medium heat until well browned.
Drain on paper towel.
2. Add onion to the non-stick pan, cook until golden
brown. Stir in garlic, ginger, turmeric, paprika,
pepper, cumin, coriander and cinnamon, cook for
1 minute. Blend in stock.
3. Place meat and onion mixture into the removable
crockery bowl. Cover with lid and cook on Low
setting for 6-7 hours or High setting for 4 hours.
4. Stir in prunes, honey and orange rind 1 hour
before end of cooking. Replace lid and continue
cooking.
5. Spoon into serving bowls, top with mint. Serve hot
accompanied with steamed cous cous.
Chilli con carne
Serves 4-6
1 tablespoon oil
1.5kg lean chuck steak, cut into 1.5cm cubes
1
1
/
2
tablespoons pre-packaged chilli con carne
seasoning mix
2 teaspoons minced garlic
1
1
/
2
cups / 375ml beef stock
2 tablespoons tomato paste
3
/
4
cup / 180ml red wine
400g canned Mexican chilli beans
Sour cream, to serve
1. Heat oil in a non-stick pan. Add meat in batches
and cook over a medium heat until well browned.
Drain on paper towel.
2. Place meat, chilli seasoning mix, garlic, stock,
tomato paste, wine and undrained beans into the
removable crockery bowl. Cover with lid and cook
on Low setting for 6-7 hours or High setting
for 4 hours.
3. Spoon Chilli Con Carne into serving bowls, top
with sour cream if desired.
4. Serve hot accompanied with potato wedges and
avocado salad.
Lamb shanks with
red lentils
Serves 4
1
/
2
cup / 100g red lentils
1 cup / 250ml beef stock
1 tablespoon oil
4 large French cut lamb shanks,
trimmed of fat
1 medium onion, peeled and sliced
2 garlic cloves, peeled and crushed
3 teaspoons Vindaloo curry paste
1
2
/
3
cups / 410ml tomato puree
1 tablespoon lemon juice
1. Place lentils and stock into the removable
crockery bowl. Cover with lid and cook on High
setting 1-1
1
/
2
hours or until tender.
2. Heat oil in a non-stick pan. Add the shanks two
at a 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 for 6-8 hours or
High setting for 4-6 hours.
5. Stir in lemon juice, just before serving.
6. Serve hot accompanied with pita bread,
mango chutney and tomato and onion salad.
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