Slow cooker osso buco
There are few things more rewarding in winter than a meal of slow-cooked osso buco, cooked in a rich tomatoey sauce with the meat falling off the bone. And the bonus of using the slow cooker is you have a full day of smelling the aromas as your meal cooks! How to make slow cooker osso buco: key tips Sear your flour-coated osso buco until they are well-browned. The caramelisation will add loads of flavour to your dish, and will also seal in the juices, ensuring your osso buco remains deliciously tender. After adding your wine to the hot frying pan, let it cook and bubble for a minute. This will deglaze the pan, lifting all those wonderful flavours from the base of the pan after you’ve browned your meat. This will enhance your sauce, making it richer and tastier. Your osso buco is ready when the meat is super tender and the gravy is lovely and thick. Key ingredients in this slow cooker osso buco recipe You can buy veal osso buco from the supermarket. If buying it from your butcher, the pieces are much smaller, so you might need 2 per person. Choose a white wine such as pinot grigio/gris or chardonnay to add to your osso buco. It adds an extra layer of flavour, but you can simply add more stock if you prefer not to use wine. Onion, carrots and garlic add flavour and sweetness to this recipe. You really don’t need anything else, but you could add celery, if you wished. The passata is a beautifully sweet tomato puree that adds to the richness and tang of the gravy. Feel free to swap the chicken stock for beef, if you like. Here’s another osso buco you can make in the oven, plus an interesting massaman osso buco cooked on the stovetop. This recipe was originally submitted by Greer Worsley, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
