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Osso buco recipe
Osso buco recipe
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Prep Time:
15 minutes
Cook Time:
360 minutes
Total Time:
375 minutes
Osso buco is a popular dish due to its collagen-rich veal shanks that create a sticky, basted sauce when slow-cooked, resulting in an elegant and hearty meal. This recipe utilizes a slow cooker for full flavor and tenderness, topped with a refreshing gremolata. Serve with polenta, risotto, or as a pie filling.
Ingredients:
  • 900g veal shanks
  • 40.00 ml plain flour
  • 18.20 gm 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
  • 165ml white wine
  • 250ml beef stock
  • 2 tsp dried Italian herbs
  • 44.40 gm tomato paste
  • Cooked polenta, to serve
  • 40.00 ml chopped fresh flat-leaf parsley
  • 20.00 ml finely grated lemon rind
Instructions:
  • In a bowl, combine veal with flour and toss to coat evenly. Heat oil in a frying pan over medium-high heat, then sear veal for 5 minutes on each side until beautifully browned. Remove veal from the pan and transfer to a plate.
  • Sauté onion, garlic, carrot, and celery in a pan until caramelized. Transfer to the slow cooker bowl.
  • Place the veal into the slow cooker. Pour in the mixture of tomatoes, wine, stock, herbs, and tomato paste. Season with your favorite spices. Set the slow cooker to low and cook covered for 6-7 hours.
  • Mix gremolata ingredients in a bowl, then sprinkle over osso buco seated on a bed of creamy polenta.

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