Osso Bucco

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

1. In a bowl, place the flour and osso bucco and toss until completely coated.
2. 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.
3. 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).
4. 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.
5. Serve with mashed potatoes.