Dinner cooks itself and it almost cleans up, too – there’s only one pot for you to wash up.

Prep Time : 0:15 | Cook Time : 8:00 | Total Time : 8:15 | Serving : 4 person.

Ingredients

• 50g (1/3 cup) plain flour

• 8 (about 1.5kg) veal osso bucco (shin slices)

• 1 x 400g can diced tomatoes

• 250ml (1 cup) Massel chicken style liquid stock

• 125ml (1/2 cup) white wine

• 1 brown onion, finely chopped

• 2 garlic cloves, crushed

• 2 dried bay leaves

• 6 sprigs fresh lemon thyme

• Cooked risoni pasta, to serve

Gremolata

• 1/2 cup chopped fresh continental parsley

• 2 garlic cloves, finely chopped

• 2 teaspoons finely grated lemon rind

Method

• Step 1

  Place the flour on a large plate. Add veal and toss to coat. Shake off excess.

• Step 2

  Place the veal, tomato, stock, wine, onion, garlic, bay leaves and 2 thyme sprigs in the slow cooker. Cover and cook on low for 8 hours or until the veal is tender and falls off the bone. Stir in the remaining thyme. Season with salt and pepper.

• Step 3

  To make the gremolata, combine the parsley, garlic and lemon rind in a bowl.

• Step 4

  Divide the risoni among serving plates and top with the veal mixture. Sprinkle with the gremolata to serve.