- • 1 kilo veal shanks, tell butcher you make osso buco
- • 70 gram all-purpose flour
- • 70 gram cup Butter or pancetta fat
- • 4 cloves garlic, crushed
- • 1 tsp chopped fresh oregano
- • 1tsp chopped thyme
- • ½ can of tomato paste
- • 3 pieces celeriac cut in small cubes
- • 1 large onion, chopped
- • 1 large carrot, chopped small cubes
- • 250 ml dry white wine
- • 300 ml cup beef stock
- • 1 can diced tomatoes
- • salt and pepper to taste
- FOR THE GREMOLATA :
- • 1/2 cup chopped fresh parsley
- • 1 clove garlic, minced
- • 2 teaspoons grated lemon zest
Today a dear friend asked me to post a recipe which is useful for a slow cooker. Since mostly all stew or casseroles are suitable i post the most famous one of all.
Ossobucco is an Italian recipe that is around for almost a decade in Italy first served in a Restaurant in Milan. The traditional ossobuco (Milanese) has no tomatoes as ingredient. This recipe is with tomato since most people seem to like this version better then the traditional one.
- Dust the veal shanks lightly with flour. Melt the butter or pancetta fat in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Place into slow cooker, . Add cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Poor in the wine so that what was stuck at the bottom will come lose. Add carrot ,celeriac and herbs.
- Pour in the tomatoes and beef stock, and season with salt and pepper. Pour sauce over the shanks and turn on slow cooker . Cook for about 8 hours in slow cooker.
- In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Mix into the cooker just before serving.
Note that the beef is so tender it falls of the bone so take it slowly.