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1 dessertspoon heap tomato pasteSlow Cooker Osso Bucco
Serves 3
INGREDIENTS:
6 Osso bucco’s
5 tablespoon plain flour seasoned with a good pinch of salt & pepper (set 2 tablespoon aside)
2 tablespoon olive oil
2 tablespoon butter
1 large onion, diced
2 medium carrots, diced
1 celery stalk, diced
1 zucchini, diced
500g baby white potatoes
4 garlic cloves, finely chopped
1 tsp dried thyme leaves
2 cap fulls of Shiraz (optional)
1 dessertspoon heap tomato paste
1 tsp Vegemite
3 cups Continental superb beef stock.
1 tablespoon Worcestershire sauce
Salt & pepper to taste.
DIRECTIONS:
*Set slow cooker on sear mode.
*Dust the Osso Bucco lightly with flour.
*Heat oil in slow cooker and brown the meat on both sides (you can skip this step but you will lose some flavour) Remove and set aside on a plate.
*Add butter, onions, carrots, celery, thyme and garlic and cook until onions are transparent.
*Add the wine let it cook off for about 20 sec.
*Stir in the extra flour & cook for 2 mins
*Gradually add stock, then add Vegemite, tomato paste & Worcestershire sauce and stir to combine.
*Add potatoes & zucchini mix through.
*Put meat back into slow cooker a long with any juices & coat with the sauce.
*Wrap the lid in a tea towel or SC lid cover.
*Cook on LOW for 5 hours or until meat is tender.
*Taste add salt & pepper if needed.
*If you want your sauce thicker*
Remove the meat to a plate.
Mix 2 tablespoon corn flour with a little water to make a runny paste. Stir through the sauce, add the meat back to the sauce & let it cook for about 10 mins.
*Serve in bowls with crusty bread to mop up the sauce.
*Browning the meat will add more flavour to the dish.
*Uses for left over sauce*
Any left over sauce can be used as a gravy. Just blitz and add a little water if too thick. Freeze in portion sizes and when you need it heat it up and use with any beef cut.
Fry up some sausages and pour the sauce over have mash potato on the side.
*I used the sunbeam secretchef slow cooker, cooking times will vary depending on what slow cooker you use.
