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
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50g (1/3 cup) plain flour
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8 (about 1.5kg) veal osso bucco (shin slices)
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1 x 400g can diced tomatoes
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250ml (1 cup) Massel chicken style liquid stock
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125ml (1/2 cup) white wine
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1 brown onion, finely chopped
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2 garlic cloves, crushed
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2 dried bay leaves
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6 sprigs fresh lemon thyme
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Cooked risoni pasta, to serve
Gremolata
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1/2 cup chopped fresh continental parsley
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2 garlic cloves, finely chopped
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2 teaspoons finely grated lemon rind
Method
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Step 1
Place the flour on a large plate. Add veal and toss to coat. Shake off excess.
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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.
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Step 3
To make the gremolata, combine the parsley, garlic and lemon rind in a bowl.
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Step 4
Divide the risoni among serving plates and top with the veal mixture. Sprinkle with the gremolata to serve.