A Perfect Pantry
Osso Bucco
- PREP TIME
30 min - COOK TIME
6 hrs - READY TIME
6 hrs, 30 min - SERVINGS
6
INGREDIENTS
- ¼ cup plain flour
- 6 osso bucco
- ¼ cup vegetable oil
- 4 small brown onions, quartered
- 5 cloves garlic
- 1 cup white wine
- 400g can diced tomatoes
- 400ml beef stock
- 3 carrots, cut into 1-2cm pieces
DIRECTIONS
- In a bowl, place the flour and osso bucco and toss until completely coated.
- Place the removable slow cooking bowl onto the stove top and heat over a medium heat. Add the oil and two osso bucco at a time, cooking for 3 minutes on each side or until golden brown. Remove from the pan and repeat until all osso bucco is cooked.
- Add the onions and garlic to the pan and sauté until golden brown. Pour over the wine and allow it to cook out for 5 minutes. (For slow cookers without a sauté function or stovetop safe slow cooking bowl option, use a frypan, and then add to the slow cooker bowl).
- Stir through the tomatoes, stock, carrots and osso bucco and place onto the ‘HIGH’ setting and allow to cook for 6 hours, stirring every few hours.
- Serve with mashed potatoes.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing
What are the instructions for the pressure cooker?