Osso Buco Ragu

Osso Buco

Butchery: Osso Buco, or shin bone-in as it is also known, is a cut prepared from the lower part of either the front or rear leg. As it comes from a wellexercised muscle, it has little fat and abundant connective tissue.

Cooking Method: Full of flavour from the bone, this cut is best suited to low and slow cooking methods to release a rich aromatic flavour and provide tender, fall off the bone beef.

Tip: Pat dry with a paper towel before cooking to remove any excess moisture. Browning on both sides before cooking is essential to caramelise the juices and maximise flavour.

For the best results, make sure your ingredients fill at least half your slow cooker, but no more than 3/4 capacity. You should also ensure the liquid doesn't cover the food completely, as more liquid is produced during cooking as the food steams.

Serve up restaurant quality Osso Buco with the following easy ragu.

Osso Buco Ragu

Preparation: 15 minutes
Cooking: 4-8 hours
Serves: 4

 

Ingredients
1kg osso buco (beef shin)
1/2 cup red wine
250ml salt reduced beef stock
1 cup passata
1 head garlic, halved
2 carrots, peeled, 1cm diced
2 swedes, peeled, 1.5cm diced

4 sprigs thyme
500g store bought potato gnocchi
300g green & white beans
1/2 cup Sicilian olives
Parmesan cheese and chopped flat leaf parsley, to serve

Method

Place osso buco on a plate and pat dry with paper towel. Sprinkle with cracked black pepper and place into the slow cooker. Add
wine, stock, passata, garlic, carrots, swedes and thyme. Cook on low for 8-10 hours and high heat for 4 hours, adding more stock if
necessary
Remove meat to a chopping board and chop or shred meat. Mash marrow and return meat and marrow to the sauce. Mash garlic into
the sauce and discard skins.
Heat a pot of boiling water and cook gnocchi until they float to the surface. Remove gnocchi with a slotted spoon and drain. Return
water to the boil and cook beans in the same pot for 2-3 minutes or until tender.
Toss drained gnocchi through sauce and stir in olives and parsley if using. Check seasoning and serve with parmesan.

Cooking Tips:
Try with beef blade steak on the bone or oxtail.
If you don't want to use red wine, substitute for 1 tablespoon red wine vinegar or lemon juice and 1/2 cup water.
Add one long red chilli or one dried chilli for a warm spicy flavour.

Master The Art Of Low -N' Slow Cooking This Autumn

Create easy and delicious slow cooked dishes at home with Australian Beef Slow cooker season will soon be here! Low -n' slow cooking is an easy way to create deliciously tender beef meals - the perfect comfort food as the weather cools. Whether cooking for a dinner party or meal prepping for the week ahead, this is one trend that will save you time whilst adding heavenly meals to your weekly repertoire.

Using a slow cooker is great for anyone who is time poor as the dishes can be cooked overnight or during the working day, and generally require little preparation time. Slow cooking also ensures your meat is tender and juicy every time.

Low -n' slow cooking is as limitless as your imagination, with recipes such as Osso Buco ragu, spicy braised chuck or beef korma curry simple to cook up.

This style of cooking also makes it easy to keep your meals healthy and balanced, with fresh vegetables easily added to the pot alongside the beef cut of choice. All you need to do is set, forget and serve! Voila!