Osso Buco

Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation.

This is the perfect lazy-arse, set-and-forget meal. It's an easy recipe to follow and if you have a slow cooker then anyone can prepare it. Kick it off in the morning before you leave for work and when you arrive home the house will smell amazing... because nothing smells better than a burning house.

Ingredients

• 1 tblspn Olive Oil
• 4 Beef Shank Pieces
• Salt and Pepper, to taste
• 4 Carrots, roughly chopped
• 2 Red Onions, sliced
• 2 Celery Sticks, thickly sliced
• 1 tblspn Garlic, crushed
• 0.5 cup Balsamic Vinegar
• 0.5 cup Dry White Wine (Sauvignon Blanc, Semillon, etc)
• 1 can Tomatoes, crushed
• 3 tblspns Tomato Paste
• 2 tspn Italian Herbs, dried
• 1 cup Beef Broth/Stock
• 0.5 cup Basil, fresh (optional)

Method

1. Season the beef with salt and pepper.
2. Heat olive oil in a deep pan on high heat. Brown each piece of meat on both sides then transfer to slow-cooker.
3. In the same pan, add carrots, onions, celery and garlic, and cook for about 2 minutes. Transfer to a slow cooker.
4. In a bowl, combine balsamic vinegar, wine, tomatoes, tomato paste, Italian herbs and broth/stock. Pour over meat in slow cooker.
5. Cook on low for 6-8 hours and garnish with basil, serve with mashed potatoes and a green veg... because you live in Australia, not bloody Italy.