Osso Bucco is the meat from the shin of the animal (not the tail as many have been lead to believe). As the shin muscles are used a lot in a cow's lifetime, Osso Bucco MUST be slow cooked. But you do get great big marrow bone right smack in the centre of the cut. So what does this mean? Cooked slowly in a casserole the meat is oh so tender, and the marrow adds a velvety richness to the gravy. Yum :)
|Photo from Entice Magazine|
Slow Cooker Osso Bucco
Original Recipe Source: Entice Magazine
- 2 kg osso bucco, (6-8 pieces)
- t tablespoon Welly Boot Extra Virgin Olive Oil
- 1 small onion, finely diced
- 1 small carrot, finely diced
- 2 sticks celery, finely diced
- 1 tablespoon plain flour
- 2 cups beef stock
- 1 bay leaf (optional)
- ½ cup white wine
- ½ cup tomato puree
- 1 clove garlic, very finely grated
- 2 lemons, zest only
- handful of flat-leaf parsley, chopped
1. Season the osso bucco with salt and pepper. Heat a large frypan over a medium-high heat, add a dash of oil. Brown the osso bucco in 2 or 3 batches, adding a little more oil as required. Remove each batch and place in slow cooker dish.
2. Reduce heat in the pan, add a little oil, and the diced onion, carrot and celery, and cook for 1–2 minutes, stirring occasionally.
3. Sprinkle in flour and stir until the vegetables are coated. Gradually pour in the combined wine, puree and stock. Stir until the mixture boils, add bay leaf and then pour over the osso bucco. Cover and cook on high for 4-6 hours or low for 6-8hours until the osso bucco is very tender. Sprinkle with the lemon and parsley garnish to serve.
To make lemon and parsley garnish: Combine all ingredients and season with freshly ground salt and pepper.
Cooktop method: Place the browned osso buco and other ingredients in a heavy based pot. Partially cover and keep heat low. Stir occasionally and add water if needed during the cooking time to keep ingredients well covered. Simmer until the meat is very tender.
- Don’t rush the initial stage of browning the meat. This will make your casserole rich in colour and flavour. Brown the meat in small batches over a medium-high heat.
- Simmer the casserole gently and taste it to see if it’s ready. Stir occasionally and adjust the heat as it cooks if needed. When it’s done the meat should be tender enough to fall apart easily with a fork.
- Use the juices from the pot as a base for a rich gravy. Melt 2-3 tablespoons of butter in a saucepan, add the same amount of plain flour and stir briskly with a wooden spoon until it becomes a paste. Gradually add 1 1/2 cups of the pot juices, little by little, stirring well after each addition to avoid lumps. bring to the boil, reduce heat then simmer until desired thickness has been reached. NB omit lemon and parsley garnish.
- A casserole will keep for up to 2 to 3 days in the refrigerator. Casseroles should be refrigerated immediately after the steam from cooking has evaporated. Place the hot casserole into a shallow container, and then into the fridge so it cools quickly. Do not leave it to cool completely on the bench. To serve bring it slowly to the boil over a medium heat, reduce heat and simmer for about 3 minutes, or until the meat and sauce are both thoroughly hot.