You can make Osso Bucco in a number of ways. This recipe is made with veal in the slow cooker which makes this dish as easy as possible to make. Recipe by: Luca Ciano made with the Breville Fast Slow Cooker - Slow Cook with all the time in the world, or Pressure Cook in no time at all.
Prep 20 minsCook 1 hrs 15 minsServes 4
Ingredients
Method
Veal Osso Bucco
1.4kg veal ossobucco
100g plain flour
1/4 cup extra virgin olive oil
30g unsalted butter
1/2 onion, finely chopped
1/2 carrot, finely chopped
1/2 celery stick, finely chopped
1/3 cup dry white wine
1 cup veal stock
250g tinned whole tomatoes
100g peas, fresh or frozen
Gremolata
1/4 bunch parsley
1 clove garlic
Zest of 1 lemon
Splash olive oil
Veal Osso Bucco
Dust the ossobucco with the flour, season, and set aside
Select SAUTE/SEAR function and set the timer for 20 minutes. Press START and allow to heat for 3 minutes. Add the oil and butter and when hot add the ossobucco in batches and brown on both sides. Set aside
Add the onion, carrot and celery and saute for 2-3 minutes then add the wine and reduce slightly before adding the stock and tomatoes. Stir well and bring to a simmer. Return the ossobucco to the cooker stirring to coat in the liquid
Select PRESSURE COOK and high pressure. Set the timer for 45 minutes. Place lid on cooker and close the valve. Press START
Once cooking time is complete open the valve to release all the steam before opening the lid
Check that the meat is tender. If not, follow the pressure cooking instructions above for 10-15 minutes. Stir in the peas
Gremolata
To prepare the gremolata combine all ingredients and mix well
Serve the ossobucco with risotto 'alla milanese' and sprinkled with gremolata
