Osso Bucco

    8 hours 10 mins

    A beautiful tender and mouth watering meat casserole, so full of flavour. It forms a juicy and tasty gravy with carrots, celery and onion. Delicious served with boiled rice or couscous. My family couldn't get enough of this and were fighting to book the left over bit for lunch the next day. A real success.

    24 people made this

    Serves: 6 

    • 30g plain flour
    • salt and pepper
    • 6 thick slices veal shanks
    • 30g butter
    • 2 tbs olive oil
    • 2 onions, roughly chopped
    • 2 big carrots, chopped
    • 2 celery stalks, chopped
    • 2 garlic cloves, finely sliced
    • 300mls chicken stock
    • 1x400g tin diced tomatoes
    • 2 tsp fresh oregano or 1 tsp dried oregano
    • 1 bay leaf

    Prep:10min  ›  Cook:8hr  ›  Ready in:8hr10min 

    1. Toss the meat in the seasoned flour. heat the olive oil and butter together in a frypan over a medium heat and seal the meat, so it's just brown.
    2. Place the prepared vegetables in the bottom of the slow cooker and put the browned meat on top of the vegetables. Pour the tinned tomatoes over the meat and pour over the stock. Add the bay leaf and fresh oregano. (If using dried oregano) wait until 1 hour before the end of cooking time.
    3. Cook for 8 hours on Low setting or 4 hours on High and a couple more on low.

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