Osso Bucco. Yum! So simple, so full of flavour and when there's a slow cooker involved, just so easy.
Adapted slightly from Slow Cookers: more than 100 easy recipes. Published by Murdoch Books.
Serves 4 (but I reckon it serves six easily)
1/2 cup plain flour
1 kg beef osso bucco (I used six good sized pieces)
2-3 tblsp vegetable oil
1 onion, finely chopped
1 carrot, finely chopped
2 bay leaves
400g tinned chopped tomatoes
3/4 cup white wine
1 cup frozen peas (oops, I forgot them!)
1 handful flat-leaf parsley, chopped
1. Switch your slow cooker onto low and spray the inside of the cooker bowl with canola oil.
2.Put the flour in a large ziplock bag and season with salt and pepper. Add the osso bucco and give it a good shake to coat the meat with flour.
3. Heat the oil in a large frying pan over medium heat. Add the occo bucco in batches and cook for about 5 minutes each side or until golden brown all over. Place the osso bucco into the slow cooker.
4. Add more oil to the frypan (if needed) and saute onions and carrots, stirring, for 5 or so minutes until softened. Spoon over the meat in the slow cooker. Add peppercorns and bay leaves to the slow cooker and pour the tomato over.
5. Pour wine into the frypan and using a wooden spoon, scrape the bottom of the pan to remove any meat or vegetables stuck to the pan. Simmer for a couple of minutes until wine has reduced slightly. Pour into the slow cooker.
6. Cook Osso Bucco for 5-6 hours on HIGH, or until the beef is tender. Add the peas and cook for a further 5 or so minutes. Serve with mashed potato and steamed vegetables.