- 0:15 Prep
- 6:00 Cook
- 4 Servings
- Capable cooks
You will need a slow cooker for this classic, hearty veal dish.
Ingredients
- 4 (900g) veal shanks (for osso buco)
- 2 tablespoons plain flour
- 1 tablespoon 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
- 2/3 cup (165ml) dry white wine
- 1 cup (250ml) Massel beef stock
- 2 teaspoons dried Italian herbs
- 2 tablespoons tomato paste
- Cooked polenta, to serve
Gremolata
- 1 garlic clove, crushed
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon finely grated lemon rind
Method
- Step 1Place veal and flour in a bowl. Toss to coat. Heat oil in a frying pan over medium-high heat. Cook veal for 5 minutes each side until browned. Transfer to a plate.
- Step 2Add onion, garlic, carrot and celery to pan. Cook, stirring for 3-5 minutes or until vegetables start to brown. Transfer to bowl of slow cooker.
- Step 3Add veal. Pour over combined tomatoes, wine, stock, herbs and tomato paste. Season. Turn slow cooker onto low and cook, covered for 6-7 hours.
- Step 4Combine gremolata ingredients in a bowl. Serve osso buco on polenta, sprinkled with gremolata.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1775 kj
Energy
18g
Fat Total
43g
Protein
541.2mg
Sodium
15g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Taste.com.au
