Osso Buco with Gremolata and Polenta

It is starting to get a little cooler in Australia and with all the self isolation of Covid-19 it's the perfect time to be self sufficient with cooking delicious, nutritious meals. Beef shin is a cheaper cut of meat but ideal for slow cooking. The addition of vegetables and herbs not to mention red wine makes this flavour packed. And next night we topped with ready made puff pastry and had a delectable pie.

Ingredients

3 or 4 x veal shanks
2 Tablespoon plain flour
1 Tablespoon Olive Oil
2 onions, chopped
2 garlic cloves, crushed
2 medium carrots, diced
2 sticks celery, sliced
1 x 410g tin, diced tomatoes
2/3 cup red or white wine
1 cup beef/chicken stock (homemade preferably)
2 teaspoons dried Italian herbs
2 Tablespoons tomato paste
Cooked Polenta to serve

Gremolata

1 garlic clove, crushed
2 Tablespoons chopped parsley
1 Tablespoon finely grated lemon rind


Method

Preheat slow cooker that has a saute function, otherwise brown on the stove in a fry pan and transfer to a slow cooker.

Dredge veal shanks in the flour seasoned with salt and pepper.
Add oil to slow cooker
Add floured shanks and brown on all sides.
Remove to a plate
Add a little more oil to slow cooker and tip in diced onion, carrots and celery.
Stir until soft, add garlic
Add in Tomato paste and stir
Then add, veal shanks, tin tomatoes, dried herbs and wine.
Close lid and cook on low for 6-8 hours.

Gremolata - combine together in a bowl

Serve with Polenta cooked as per packet instructions.

Delicous

Mamma Marmalade