Osso Buco Recipe
I have lost count of the number of times that I have said “I know I am a little slow on the uptake but….” Well I won’t say it this time but oh my goodness how has this meal never been on my table in the past?? Last week as the iciness of Winter started to set in I was looking for a low cost family meal to make for dinner.
I am overdue to place our regular order to the farm we get our meat from. The local butcher has some grass fed meat options that provide a good back up plan until I place our next order. I was craving something warm and nourishing, standing at the counter trying to think of something to cook. Last year at a memorable dinner party, a friend served us a gorgeous osso buco pie for dinner. I had not ever cooked osso buco but thought it was worth a try. The outcome was so much better than I anticipated. My boys, large and small, ate it all with not a whisper of protest. I was nervous about serving it to Mr Fresh as he is very fussy about the meat he will or won’t eat. As for the children, I regularly test new recipes and foods on them. Understandably I get “this is the worst meal EVER” occasionally at the end of my efforts (those meals don’t make it here in case you are wondering…)
This meal got the family tick of approval by all of my boys. It is simple to prepare, rich in flavor and an economical family meal.
Note: The pan of my Kambrook slow cooker can be removed from the unit and used on the stop top to prepare the dish. If your machine does not do this, use a pan on the stove for steps 1 – 5
This is my recipe for Osso Buco made in the Slow Cooker:
- drizzle of olive oil
- 4 cloves garlic - finely chopped
- 1 teaspoon sumac
- 1 piece of preserved lemon - finely chopped
- 1 kg osso buco
- 1 tablespoon red wine vinegar
- ½ cup vegetable stock
- ½ cup passata
- 1 bay leaf
- fresh coriander leaves (or parsley) to serve
- Add the oil, garlic, sumac and preserved lemon to a pan and stir and heat for a minute until fragrant
- Add the meat to the pan and turn it to coat it in the mixture in the base of the pan
- Add the red wine vinegar to the gaps between the meat so that it falls to the base of the pan (don't pour it onto the meat)
- Add the stock and passata and bay leaf and jiggle contents to settle
- Remove from the stove top and place into the slow cooker unit
- Set to cook on high for 6 hours
- Serve topped with freshly chopped coriander or parsley leaves
- We enjoyed our osso buco on a bed of parmesan polenta and with a side of greens. Add your favorites.
This serving size is suitable for two adults and two young children. Add an extra piece of osso buco if serving 4 adults.
Is osso buco on your Winter menu? I urge you to give it a try if you are yet to do so. If you love it already then give my version a try and let me what you think.
Have a great weekend.
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