Osso buco

Name: Osso buco slow cooker recipe
Yield: 4
Ingredients: 35g plain flour; 1.75kg beef; 40.00 ml extra virgin olive oil; 1 large onion, finely chopped; 2 carrots, finely chopped; 2 large celery stalks, finely chopped; 2 garlic cloves, finely chopped; 250ml white wine; 375ml chicken; 410g can crushed tomatoes; 2 dried bay leaves; 2 large sprigs fresh thyme; Mashed potato, to serve; Finely grated zest of 1 lemon; 40.00 ml chopped fresh flat-leaf parsley; 2 garlic cloves, crushed

2 ratings

Jump to recipe

107

by Kim Coverdale

DELICIOUS. FOOD EDITOR

Jul 04, 2023

This slow-cooked osso buco delivers rich flavours and melt-in-the-mouth tender beef. Plus it’s so easy to prepare. Top it off with a zesty gremolata for the perfect satisfying meal.

1/4 cup (35g) plain flour, for dusting
4 (1.75kg) beef osso buco
2 tbs extra virgin olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 large celery stalks, finely chopped
2 garlic cloves, finely chopped
1 cup (250ml) dry white wine
1 1/2 cups (375ml) Woolworths Chicken Liquid Stock
410g can crushed tomatoes
2 dried bay leaves
2 large sprigs fresh thyme
Mashed potato, to serve

Gremolata

Finely grated zest of 1 lemon
2 tbs chopped fresh flat-leaf parsley
2 garlic cloves, crushed

Method

1.

Preheat oven to 150°C/130°C fan-forced.
2.

Place flour and beef in a large snaplock bag. Season with salt flakes and freshly ground black pepper. Seal bag. Shake well to coat beef.
3.

Heat oil in a large, heavy-based casserole over medium-high heat. Cook beef, in two batches, for 4-5 minutes each side or until browned. Transfer to a plate.
4.

Add onion to the casserole. Cook, stirring occasionally, for 3 minutes. Add carrot and celery. Cook vegetables, stirring occasionally, for 5-6 minutes until starting to soften. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add wine. Bring to a simmer. Stir in stock, tomatoes, bay leaves and thyme. Season with salt flakes and freshly ground black pepper.
5.

Return beef and any cooking juices to casserole. Bring to the boil. Cover. Bake for 3 hours or until beef is tender and falling from the bone, turning beef halfway through cooking.
6.

For the gremolata, combine all ingredients in a small bowl.
7.

Serve osso buco with mashed potato and sprinkled with gremolata.