Slow Cooker Veal Osso Bucco2014 Apr 01 | Written by: Sharee Narciso | Tags: Dinner, MasterChef Australia, Meat, Slow Cooker
Also known as beef ragout in some territories, osso bucco is one of the most succulent and hearty beef dishes around. It is a favourite of Aussies, too, including professional chefs and Masterchefs. There isn’t much surprise to all this fandom, since the slow cooking helps bring out all of the aromatic flavour and smell of the beef and herbs. It takes over 6 hours to cook, which means it’s perfect for occasions and gatherings which you can plan ahead of time. Presentation is also a key here, and you will notice how enticing the recipe is just by looking at its photo. You just know you’ll want seconds!
Veal Osso Bucco
Below is our version of the classic dish, but instead of beef, we're going with veal - an equally lean and tasty choice of meat. This recipe is prepared via slow cooker (which in our opinion, is by far the best way to prepare it):
- 1.2 kg veal osso bucco
- 1 medium onion (chopped)
- 2 medium carrots (chopped)
- 4 garlic cloves (chopped)
- 4 celery stalks (chopped)
- 800 g canned tomatoes (diced)
- 60 g tomato paste
- 125 ml beef stock
- 125 ml red wine
- 4 sprigs of thyme
- 2 tbsps plain flour
- 1 tbsp olive oil
- salt and pepper
- Take a snap-lock bag and put the flour in it. Place half of the veal inside the bag and shake it, making sure that it gets evenly coated with flour. Once done, remove from the bag and shake off any excess flour. Set aside on a plate. Do the same with the other half of the veal.
- In a large pan, heat oil on medium-high. Cook both sides of the veal until browned, making sure that the pan is not overcrowded. You can do this by cooking in batches. Set aside cooked veal on a plate.
- Add the vegetables to the pan. Cook and stir until the onion has softened.
- Add the wine and bring to a boil. Keep boiling until the volume is reduced in half.
- Transfer the contents of the pan to a 5-litre slow cooker.
- Add the veal, stock, tomato paste and thyme. Put the cover on and cook on low heat for 6 hours.
- Season with salt and pepper, as desired.
- Serve hot. This goes best with gremolata (separate instructions specified below).