27
EASY OSSO BUCCO
Serves 4
INGREDIENTS
6 x 4cm thick Osso Bucco (Veal shanks)
2 tablespoons plain flour
2 tablespoons olive oil
L
cup white wine
400g can diced tomatoes
2 teaspoons caster sugar
Salt and freshly ground black pepper
Gremolata
4 cloves garlic, finely chopped
Finely grated rind of 1 lemon
½ cup chopped fresh parsley
METHOD
1.
Press the SAUTÉ/SEAR button
and then the START/CANCEL button.
Heat removable cooking bowl
for 3 minutes with the lid on.
2.
Add oil and heat for 1 minute.
3.
Coat osso bucco in flour, shaking off
excess and cook in small batches until
lightly browned. Remove and set aside.
4.
Add wine and bring to the boil; simmer
for 1–2 minutes, scraping up any
of the sediment in the base of the bowl.
5.
Return osso bucco to removable
cooking bowl and add tomato, sugar,
salt and pepper.
6.
Press START/CANCEL button
to end the sauté setting.
7.
Cover with lid. Press the SLOW COOK
LOW BUTTON and then the START/
CANCEL button.
8.
Cook for 6–7 hours.
Serve sprinkled with gremolata.
STARTER RECIPES FROM SAGE
®
