Osso Bucco
Serves: 6
Prep time: 20 minutes
Cook time: 6 hours and 10 minutes
3 ½ serves per portion
Recipe courtesy of Tracey Hacon, Nelia Branch
Ingredients:
- 6 pieces osso bucco (cross-cut beef shanks with bone in)
- Flour for dusting
- 1 onion, diced
- 2 cloves garlic, crushed
- ¾ cups white wine
- 3 carrots, diced
- 1 thin eggplant, diced
- 2 x 400g tins crushed tomatoes
- ¼ cup fresh herbs (thyme and parsley or basil and oregano)
- Cracked pepper to taste
- 1 large zucchini, diced
- ½ cup green beans
To serve (optional):
Mashed potato or polenta
Method:
- DUST osso bucco pieces with flour.
- HEAT pan on high then add oil once hot. Brown the osso bucco pieces on both sides then remove from the pan.
- ADD the onion and garlic and fry for a few minutes. When the onion has softened add the white wine. Let it sizzle and reduce by about half.
- ADD carrots, eggplants, tomatoes and herbs to the pan and season with pepper.
- TRANSFER to a slow cooker and cook on low for approximately 6 hours (or cook in oven at 120°C). In the last hour add in the chopped zucchini and whole beans.
- SERVE with a side of mashed potato or polenta and a garden salad.
What's Great About It:
Try this traditional Italian dish for dinner this week! It’s packed full of vegetables and pairs well with fluffy mashed potatoes or a side of polenta. The slow cooked meat is tender and succulent and is sure to be a hit when entertaining!
