Osso Bucco is one of my favourite comfort food dishes and yet I hardly ever make it. It is so simple to make. I think I am engaged in making other things to keep up with your expectations dear reader!
Braising down this amazing cut of meat will surprise you with its tenderness. I also love the punch of freshness from adding the Gremolata at the end, which should not be missed for any reason. You could use a pesto as well as a garnish and this will achieve much the same flavour result.
Use any mash you like, we love it with polenta, it will stick to your ribs and warm up the entire family. You can of course take this keto by using Cauliflower Mash, you will hardly tell the difference. Serve it with plenty of steamed veggies on the side if you wish, or just hunker down and have another serving of the amazing tomatoey, meaty stew. Yum!
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Need
- 2 brown onion peeled and halved
- 12 cloves garlic
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 800 Grams Crushed Tomatoes tinned
- 150 Grams sun dried tomatoes drained
- 350 Grams red wine
- 400 Grams liquid beef stock
- 1 Pinch pink salt flakes or to taste BUY
- 1 Pinch black pepper or to taste
- 1-2 Kilos Osso Bucco veal shanks
- 1 Batch Gremolata to serve Recipe
Do
- 1
Place garlic, onion and EVOO into the Thermomix bowl and chop 6 seconds/speed 6. Cook 10 minutes/Varoma/speed 1
- 2
Add chopped tomatoes, sun dried tomatoes, wine, stock, salt and pepper and combine 6 seconds/speed 4.
- 3
Place Osso Bucco, whole, into the Slow Cooker and pour over the sauce.
- 4
Cook on the high setting for 4 hours or low setting for double the time.
- 5
Serve with creamy mash potatoes or polenta and a generous amount of Gremolata to garnish.
