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BEEF
OSSO BUCCO
Serves 8 to 10
INGREDIENTS
¼ cup plain flour
Salt and pepper
2½kg veal shanks, cut into 4cm thick pieces
3 Tablespoons oil
20g butter
4 large onions, chopped
6 cloves garlic, finely chopped
4 large carrots, diced
4 sticks celery, diced
3 cups/750ml white wine
2 beef stock cubes
700g bottle tomato passata
3 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 cubes 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.