Osso Buco

INGREDIENTSIMG_6540

  •  4 (900g) veal shanks (for osso buco)
  •  2 tablespoons plain flour
  •  1 tablespoon olive oil
  •  2 medium red onions, coarsely chopped
  •  2 garlic cloves, crushed
  •  3 medium carrots, thickly sliced
  •  2 sticks celery, thickly sliced
  •  410g can crushed tomatoes
  •  2/3 cup (165ml) dry white wine
  •  1 cup (250ml) Massel beef stock
  •  2 teaspoons dried Italian herbs
  •  2 tablespoons tomato paste
  •  Cooked polenta, to serve

GREMOLATA

  •  1 garlic clove, crushed
  •  2 tablespoons chopped fresh flat-leaf parsley
  •  1 tablespoon finely grated lemon rind

METHOD

  • Step 1
    Place veal and flour in a bowl. Toss to coat. Heat oil in a frying pan over medium-high heat. Cook veal for 5 minutes each side until browned. Transfer to a plate.
  • Step 2
    Add onion, garlic, carrot and celery to pan. Cook, stirring for 3-5 minutes or until vegetables start to brown. Transfer to bowl of slow cooker.
  • Step 3
    Add veal. Pour over combined tomatoes, wine, stock, herbs and tomato paste. Season. Turn slow cooker onto low and cook, covered for 6-7 hours.
  • Step 4
    Combine gremolata ingredients in a bowl. Serve osso buco on polenta, sprinkled with gremolata.

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