Slow-cooked Osso Buco in a tomatoey sauce, with meat that falls off the bone, is a winter meal to be savored. The slow cooker lets you smell the delicious aromas for a whole day!
Ingredients
- One large brown onion diced
- Peel and dice two carrots
- 1 tbsp olive oil
- Four large pieces of 1.2kg Osso Buco beef
- 1/4 cup plain flour
- Three cloves garlic, crushed
- White wine – 1/2 cup
- 1 cup tomato passata
- Massel Chicken Style Stock
Method
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- In the bottom of a slow cooker, place carrots and onions. Oil should be heated in a frypan on medium heat. Salt and pepper the Osso Buco generously, then coat in flour. Cook each side for 2-3 minutes until browned. Place in slow cooker, in one layer over the vegetables. Garlic over the meat.
- Pour the wine into the pan and let it bubble. Bring stock and tomato passata to a boil, then stir. Pour the sauce over the meat in a slow cooker. Cover the lid and cook on high for 6 hours or low for 8 hours until the heart falls apart.
- Serve with mashed potatoes or rice and steamed vegetables.