(need a slow cooker or heavy bottomed casserole pan with
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.
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