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; 125ml white wine; 375ml chicken; 400g 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

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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.

You’ll need to start this recipe at least 3 hours ahead, and you’ll need a large, heavy-based casserole. You can also use a 6L slow cooker for this recipe (see recipe notes).

1/4 cup (35g) plain flour, to dust
4 (1.75kg) osso buco (beef shin)
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 (125ml) dry white wine
1 1/2 cups (375ml) Woolworths Chicken Liquid Stock
400g 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 zip-lock bag. Season with salt flakes and freshly ground black pepper. Seal bag. Shake well to coat beef.
3.

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.
4.

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.
5.

For the gremolata, combine all ingredients in a small bowl.
6.

Serve osso buco with mashed potato and sprinkled with gremolata.

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Recipe Notes

You can also use a 6L slow cooker to make this recipe. You will need to start 9 hours ahead.

After preparing the beef, heat the oil in a 6L slow cooker set to sear (or see below). Cook beef, in two batches, for 4-5 minutes each side or until browned. Transfer to a plate.

Add onion to the slow cooker. Cook, stirring occasionally, for 3 minutes. Add carrot and celery. Cook vegetables, stirring occasionally, for 5-6 minutes, until starting to soften. Add garlic and cook, stirring, for 1 minute, or until fragrant. Add 1/2 cup dry white wine. Bring to a simmer. Stir in 2 tsp chicken stock powder instead of 1 1/2 cups liquid chicken stock, the tomatoes, bay leaves and thyme. Season with salt flakes and freshly ground black pepper.

Return beef and any cooking juices to slow cooker. Cover and switch to low. Cook for 8 hours, or until beef is tender and falling from the bone.

Prepare gremolata as instructed and serve osso buco with mashed potatoes and gremolata.

If your slow cooker doesn’t have a sear function, start off in a large frypan on your cooktop and then transfer to slow cooker bowl.