AuthorBreville PH
RatingDifficultyIntermediate

Osso Bucco for you! If you've made Osso Bucco before, you'll know what we're talking about when we say it's a "must try" for you and your Breville Automatic Meal Maker. For the uninitiated, Osso Bucco is an Italian dish of braised veal shanks, slow cooked to heavenly goodness. The term literally means "bone with a hole" -- this is because the marrow of the shank provides wonderful richness to the sauce. TIP: A marrow spoon, one of those long skinny spoons found in old sterling silverware sets, would come in handy with this dish, as the succulent shank marrow can be tricky to extract (we usually used the skinny end of a teaspoon). A couple of notes to this wonderful Italian recipe: 1) the gremolata (parsley, lemon zest and garlic) is an important garnish for this dish, don't skip, and 2) the white wine is also a must for this. On to the recipe!

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Yields1 Serving
Prep Time15 minsCook Time7 hrsTotal Time7 hrs 15 mins

 ¾ cup plain flour
 1 tbsp salt and pepper
 2 ½ kg veal shanks, cut into 4cm thick pieces
 3 tbsp Oil
 20 g butter
 2 cups large onions, chopped
 2 tbsp cloves garlic, finely chopped
 2 cups or 750ml white wine
 3 cups beef stock cubes
 700 g bottle tomato passata
 3 bay leaves
For the gremolata:
 2 tbsp cloves garlic, finely chopped
 2 tsp lemon zest
 ½ cup chopped fresh parsley

Veal Preparation
1

Mix together the flour, salt and pepper. Coat the pieces of veal in the flour mixture, shaking off excess. Set aside.

Searing on Stove:
2

Place EasySear™ pan onto stovetop and preheat for 2 to 3 minutes, add 2 tablespoons of the oil and butter, heat for 1 minute more or until butter is melted.

3

Add the veal in batches and sauté until golden brown on both sides, adding extra oil to pan if necessary. Remove the veal from the pan when browned.

4

Add 1 tablespoon oil to pan, add in the onions and garlic, and sauté until onion has softened slightly, stirring occasionally.

5

Add in the carrots and celery, sauté for 3 to 4 minutes, stirring occasionally.

6

Add wine and stock cubes and bring to a boil.

Slow Cooking:
7

Place the EasySear™ pan back into slow cooker base. Add into the mixture the tomato passata and bay leaves. Mix well.

8

Add in the veal and turn to coat all over in sauce.

9

Cover with lid, turn Temperature Control Dial to ‘LOW’ setting for 6 to 7 hours or until veal is tender.

Serving:
Mix the gremolata ingredients together, and serve the Osso Bucco sprinkled with gremolata. ENJOY!

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Ingredients

 ¾ cup plain flour
 1 tbsp salt and pepper
 2 ½ kg veal shanks, cut into 4cm thick pieces
 3 tbsp Oil
 20 g butter
 2 cups large onions, chopped
 2 tbsp cloves garlic, finely chopped
 2 cups or 750ml white wine
 3 cups beef stock cubes
 700 g bottle tomato passata
 3 bay leaves
For the gremolata:
 2 tbsp cloves garlic, finely chopped
 2 tsp lemon zest
 ½ cup chopped fresh parsley

Directions

Veal Preparation
1

Mix together the flour, salt and pepper. Coat the pieces of veal in the flour mixture, shaking off excess. Set aside.

Searing on Stove:
2

Place EasySear™ pan onto stovetop and preheat for 2 to 3 minutes, add 2 tablespoons of the oil and butter, heat for 1 minute more or until butter is melted.

3

Add the veal in batches and sauté until golden brown on both sides, adding extra oil to pan if necessary. Remove the veal from the pan when browned.

4

Add 1 tablespoon oil to pan, add in the onions and garlic, and sauté until onion has softened slightly, stirring occasionally.

5

Add in the carrots and celery, sauté for 3 to 4 minutes, stirring occasionally.

6

Add wine and stock cubes and bring to a boil.

Slow Cooking:
7

Place the EasySear™ pan back into slow cooker base. Add into the mixture the tomato passata and bay leaves. Mix well.

8

Add in the veal and turn to coat all over in sauce.

9

Cover with lid, turn Temperature Control Dial to ‘LOW’ setting for 6 to 7 hours or until veal is tender.

Serving:
Mix the gremolata ingredients together, and serve the Osso Bucco sprinkled with gremolata. ENJOY!

Osso Bucco
IngredientsDirections