Win this great prize
Morphy Richards have both innovative and stylish products. The 2 slow cooker recipes each month which are judged to be the most innovative will win a stylish Polished Pyramid Kettle and Toaster pack valued at over $224.
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Beef Osso Bucco
- Serves:
- 4
- Prep time:
- 20 mins
- Cooking time:
- 7-8 hrs
- Ingredients
- 60g plain flour
- 1kg beef osso bucco
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 bay leaves
- ½ teaspoon black peppercorns
- 400g can chopped tomatoes
- 125ml (1/2 cup) white wine
- 1 cup frozen peas
- salt and pepper
Gremolata
- 2 garlic cloves, finely chopped
- Handful chopped Italian parsley
- grated zest of 2 lemons
- Method
1. Put the flour into a flat dish and season with salt and pepper. Dust the osso bucco in the seasoned flour.
2. Heat oil in a frying pan over medium heat. Add the osso bucco in batches and cook for 5 minutes on each side or until brown.
3. Place the osso bucco, carrots, onion, peppercorn and bay leaves into the slow cooker. Pour over tomatoes and wine. Cook on medium-high for 6-7 hours. Add the peas and cook for a further 10 minutes.
4. Just before the osso bucco is cooked, make the gremolata. Combine the garlic, parsley and lemon zest in a bowl and set aside.
5. Serve beef sprinkled with gremolata.
- Special tips & hints
Served with mashed potatoes and steamed green beans.
