adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-cooker osso bucco with gremolata
Slow-cooker osso bucco with gremolata
0 Likes
Prep Time:
20 minutes
Cook Time:
380 minutes
Total Time:
400 minutes
"Effortlessly create a delicious osso bucco by simply adding ingredients to your slow cooker and letting it work its magic!"
Ingredients:
  • 40.00 ml White Plain Flour
  • 1.2kg veal osso bucco
  • 1 medium brown onion, chopped
  • 2 medium carrots, peeled, chopped
  • 4 celery stalks, chopped
  • 4 garlic cloves, finely chopped
  • 123.75 gm red wine
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 69.38 gm Tomato Paste
  • 127.50 gm beef stock
  • 4 sprigs fresh thyme
  • Salt, to season
  • 82.50 ml chopped fresh flat-leaf parsley leaves
  • 2 tsp finely grated lemon rind
  • 1 garlic clove, crushed
Instructions:
  • In a large sealable bag, add flour and half of the veal. Seal the bag and shake to coat the veal. Remove the veal from the bag and shake off any excess flour before transferring it to a plate. Repeat the process with the remaining veal.
  • - In a large frying pan over medium-high heat, heat oil until shimmering. Brown veal in batches, cooking for 3 minutes on each side. Transfer to a plate. - In the same pan, sauté onion, carrot, celery, and garlic for 4 minutes until onion softens. Add wine, bring to a boil, then simmer for 2 minutes until reduced by half. - Transfer the mixture to a 5-liter slow cooker. Add veal, tomato, tomato paste, stock, and thyme. Cover and cook on low for 6 hours until veal is tender. Season with salt and pepper to taste.
  • Prepare delicious gremolata by combining parsley, lemon rind, and garlic in a bowl. Mix together until well combined.
  • Garnish the osso buco with gremolata before serving.

Similar Recipes