– 1-2 tbsp. Oil
– Plain flour seasoned with salt and pepper
– 4 – 6 pieces of Osso Buco meat
– 400 gram can crushed or diced tomatoes
– Carrot- cut into neat batons
– 1 outer celery stalk/stick-cut into thin slices
– 1 thinly sliced onion
– 1 beef stock cube
– 2 tbsp. tomato puree
– 1-2 grated cloves garlic
– 1/4 cup red wine – optional
– 4 dried bay leaves
– Serve with cooked rice or crusty bread
Method:
– Coat each side of the meat pieces with seasoned flour
– Heat the oil in a frying pan and saute each side of the meat
– Transfer the sauted meat into the slow cooker bowl
– Lightly fry the onion, celery and garlic with a little more oil until translucent, add to the meat.
– Crumble over the stock cube
– Tip the tomato’s onto the meat and add the bay leaves with the optional red wine
– Cook on low for 6 hours or high for 4-5 hours
– Remove bay leaves before serving
– Serve with cooked rice or crusty bread
4 Comments
Looks heavenly
Ingredients:
– 1-2 tbsp. Oil
– Plain flour seasoned with salt and pepper
– 4 – 6 pieces of Osso Buco meat
– 400 gram can crushed or diced tomatoes
– Carrot- cut into neat batons
– 1 outer celery stalk/stick-cut into thin slices
– 1 thinly sliced onion
– 1 beef stock cube
– 2 tbsp. tomato puree
– 1-2 grated cloves garlic
– 1/4 cup red wine – optional
– 4 dried bay leaves
– Serve with cooked rice or crusty bread
Method:
– Coat each side of the meat pieces with seasoned flour
– Heat the oil in a frying pan and saute each side of the meat
– Transfer the sauted meat into the slow cooker bowl
– Lightly fry the onion, celery and garlic with a little more oil until translucent, add to the meat.
– Crumble over the stock cube
– Tip the tomato’s onto the meat and add the bay leaves with the optional red wine
– Cook on low for 6 hours or high for 4-5 hours
– Remove bay leaves before serving
– Serve with cooked rice or crusty bread
Leftovers freeze well
Enjoy 😉
Venison osso buco? Nice!
What’s that package of Leggos stuff?