I
have seen Osso Bucco in passing over
the years but never really knew what it was.
The butcher had some, so I dived in and bought it. The meat used is veal shank – but it is
sliced across the bone.
I
did the Osso Bucco using the slow cooker – but I did brown the meat first –
which is a pain but which in this case I think was necessary.
First,
I put salt pepper and a tablespoon of flour in a plastic bag and then put in
the meat. After closing the bag I shook
it all around until the meat was properly covered.
I
browned it in a pan in butter – how decadent!
After
taking the meat out, I deglazed the pan with a splosh of wine. That just means that I boiled the wine in the
pan while stirring it with a wooden spoon so that all the bits on the bottom of
the pan mixed in with the wine.
After
lightly oiling the slow cooker I added:
The
browned meat
The
wine mixture from the pan
¼
an onion, roughly chopped
A
can of chopped tomatoes (might be better to use only about ½ a can)
½
a small carton of chicken stock
½
a tomato soup packet mix
A
carrot cut into rounds (you don't need to peel it)
A
leek, sliced (celery could be used instead)
I
cooked it on low for about 6 hours. With
half an hour to go I chucked in some leftover potatoes. All the slow cooker
books I have read in the hope of mastering the technique say that you should
not open the cooker up and stir because you lose so much heat that you will
have to cook for much longer. I'm sorry I just don't buy that. The area of the ceramic dish is so large and
stores so much heat that I don't think a quick stir makes any difference at
all. I have checked this out with my
better half who is of a scientific bent and he agreed.
Before
serving I garnished it with parsley and lemon zest.
I know what you mean about opening the lid of the cooker -- One book I read said if you pick up the lid to stir then you have to add a full hour to the cooking time. I sincerely doubt it.
ReplyDeleteI love osso bucco, but I've never made it. This recipe looks great.
Sounds like a great stew -- looks nice on the plate, too!
ReplyDeleteOsso Bucco is one I've always wanted to make ... so was it delicious, did the meat just fall apart? It sure looks yum!
ReplyDeletethis is a dish I have been curious to try. Hi Carole, I was checking to see if you had done a post on honey recipes, but didn't see a label.
ReplyDeleteI love osso bucco - one of my favourite dishes. I agree with you about taking the lid off the slow cooker - I think it's nonsense.
ReplyDelete