Slow Cooker Osso Bucco

July is about as cold as it gets in subtropical South East Queensland. So we have a limited time to enjoy those hearty winter warming comfort dishes.  I had a full day of appointments so I prepped the meat and vege the night before and simply combined in the slow cooker the next morning. What greeted me as I walked through the door from a big day was the tantalising aroma of dinner.  Simply served with some honey carrots and pearl couscous it couldn't have been easier or tastier.  Please try to include the Gremolata it's the cherry on the top.

Ingredients

2 Tablespoon plain flour
6 Veal Osso Bucco
1 Tablespoon Olive Oil
1 large brown onion, chopped
2 medium carrots, peeled and chopped
4 sticks of celery, chopped
4 cloves garlic, finely chopped
1/2 cup red wine (I added another 1/2 cup close to serving as the flavour lessens with the long slow cooking)
2 x 400g tin tomatoes
1/4 cup tomato paste
1/2 cup beef stock
4 sprigs fresh thyme
salt and pepper

Gremolata

1/3 cup chopped fresh parsley
2 teaspoons finely grated lemon rind
1 clove garlic, crushed


Method

Combine flour and salt and pepper in a bowl, lightly dust the veal.
Heat oil in a large fry pan.
Add onion, celery and carrot to the pan, cook stirring until soft, add the garlic at the end so it does not burn.
With a slotted spoon remove vegetables to a plate.
Add a little more olive oil.
Brown veal in batches

At this point I combined all into a container and placed in the fridge overnight.  You can skip this step if you want and place straight into slow cooker.

Turn on slow cooker and tip in all ingredients from container.
Add tomato paste, beef stock, tin tomatoes,wine and thyme.
Cover and cook for at least 6 hours.

Gremolata

Combine parsley, lemon rind and garlic in a small bowl, stir to combine.

Serve Osso Bucco with Gremolata and mashed potato/cous cous and vegetables.

Delicious.

Note: Any leftovers can be topped with puff pastry the next night for a tasty pie.

Mamma Marmalde