Slow Cooked Osso Bucco

Ingredients

4 osso bucco (1 kg)
3 medium carrots sliced
3 celery sticks sliced
1 large onion finely chopped
3 cloves garlic crushed
1 tablespoon crushed ginger
1/4 cup tomato paste
1 x 400 grams can finely crushed tomatoes
1.5 cups beef stock
1 cup white wine
4 tablespoons finely chopped parsley
2 bay leaves
1/2 cup plain flour
1 teaspoon salt (or to taste)
1 tablespoon crushed black pepper
2 tablespoons oil

Method (need a slow cooker or heavy bottomed casserole pan with cover)

Season the osso bucco with salt and pepper and set aside for 10 minutes to allow the salt and pepper to penetrate the osso bucco. Then coat the osso bucco with the flour. Skake off any excess.

Over medium-high heat, heat up a large and heavy frying pan. Brown the osso bucco on both sides until light golden brown. Remove and place in the slow cooker or heavy bottomed casserole pan. Peel the carrots with a vegetable peeler and slice into pieces as shown in photo. Slice the celery into same size pieces as the carrots.

Lower the heat to medium and if necessary, add a little more oil. Add the chopped onions, crushed garlic and ginger. Stir fry until the onion pieces become translucent. Add the sliced carrots and celery pieces. Stir well with the onion, garlic and ginger mixture. Stir fry for 2 minutes. Add the tomato paste and 3 tablespoons finely chopped parsley, mix well. Allow to cook for another 2 minutes.

Add the sliced vegetables, onion, tomato paste, chopped parsley, garlic and ginger into the slow cooker or heavy bottomed casserole pan. Add the finely crushed tomatoes, white wine and beef stock. Mix well together, but keep the osso bucco at the bottom.

Place the lid on and slow cook / cook in the covered heavy casserole pan over low heat for 3-5 hours. Check at intervals and gently loosen the osso bucco at the bottom to make sure that the food does not stick to the bottom of the pan.

Check the osso bucco at regular intervals until the meat falls off the bone and very tender. Check the sauce. If the sauce dries up, add some more beef stock in small quantities to prevent the food from burning and create more sauce. If the food is too liquid, uncover the pan and allow the sauce to evaporate and thicken up. Adjust the cooking time to suit your sauce preference. Please stir carefully at intervals to prevent the food from sticking to the pan.

Transfer to a warm serving bowl to eat on rice, with a lettuce salad.

Bon Appetit & Enjoy.

Source : 

Madeleine's recipe : Slow cooked Osso Bucco

Discover more of Madeleine’s Mauritian cuisine in

‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe