Pop a few ingredients in your slow cooker and come back later to a no-fuss osso bucco meal. Easy!
Ingredients
- 2 tablespoons plain flour
- 8 (1.2kg) veal osso bucco
- 1 tablespoon olive oil
- 1 medium brown onion, chopped
- 2 medium carrots, peeled, chopped
- 4 celery stalks, chopped
- 4 garlic cloves, finely chopped
- 1/2 cup red wine
- 2 x 400g cans diced tomatoes
- 1/4 cup tomato paste
- 1/2 cup Massel beef stock
- 4 sprigs fresh thyme
- Salt, to season
Gremolata
- 1/3 cup chopped fresh flat-leaf parsley leaves
- 2 teaspoons finely grated lemon rind
- 1 garlic clove, crushed
Method
- Step 1Place flour in a large snap-lock bag. Add half the veal. Seal. Shake to coat. Remove from bag. Shake off excess flour. Transfer to a plate. Repeat with remaining veal.
- Step 2Heat oil in a large frying pan over medium-high heat. Cook veal, in batches, for 3 minutes each side or until browned. Transfer to a plate. Add onion, carrot, celery and garlic to pan. Cook, stirring, for 4 minutes or until onion has softened. Add wine. Bring to the boil. Boil for 2 minutes or until reduced by half. Transfer to the bowl of a 5 litre slow-cooker. Add veal, tomato, tomato paste, stock and thyme. Cover. Turn slow-cooker on low. Cook for 6 hours or until veal is tender. Season with salt and pepper.
- Step 3Make gremolata Place parsley, lemon rind and garlic in a bowl. Stir to combine.
- Step 4Serve osso bucco with gremolata.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1896 kj
Energy
10g
Fat Total
2g
Saturated Fat
7g
Fibre
66g
Protein
144mg
Cholesterol
433.72mg
Sodium
11g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
- Author: Emma Braz
- Image credit: Cath Muscat
- Publication: Super Food Ideas
0