Ingredients
3-4 veal shins
osso bucco cut, approx 1.8 kg
½ cup plain flour
Salt and pepper
to taste
1 tbsp butter
1 tbsp olive oil
400g canned 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
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 large frying pan
- 1 slow cooker
- 1 saucepan
Instructions
- 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.
Notes
Tip
If you have a large slow cooker you may not need as much stock; just make sure the meat is only just covered.
Tip
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.
Tip
Traditionally Osso Bucco is served with saffron rice. Mashed spuds and couscous also work beautifully, especially when served with steamed broccoli and beans.
Variation
If you dont want to boil the sauce afterward for so long then simply thicken with cornflour or arrowroot.
Variation
You can garnish this meal with a sprinkle of the classic Italian gremolata (finely chopped parsley and lemon rind).
