Osso Bucco

Published : June 21, 2015

This is such an easy meal, especially in a slow cooker. Full of goodness and flavour.

Ingredients

Veal or beef osso bucco - quantity as required
Olive Oil
Butter
1 onion, chopped
2 carrots, chopped
1 stick celery, chopped
tin diced tomatoes (or 4 fresh tomatoes chopped)
2-4 cups chicken stock
fresh parsley
lemon
garlic

Method

Brown osso bucco in a frypan with olive oil and melted butter, remove and place in slow cooker or ovenproof casserole dish with lid.
Add onion, carrot and celery to the pan and cook until golden. Take care not to burn the onion. Stir regularly and add more oil and butter if needed.
Scrape cooked onion, carrot and celery on to meat in the slow cooker/dish.
Pour over tomatoes.
Add stock.
Cook on low or medium for 6-8 hours for the slow cooker, or 2-3 hours or as long as possible at 180C in the oven.
Serve with gremolata - parsley, lemon zest and garlic - sprinkled on top. Delicious on a bed of freshly made risotto.