video password: winter [case sensitive]
Absolutely! Like all slow cooked dishes, this will improve with a little time sitting in the fridge.
Great! Will keep in the fridge for a week or more.
variations for fun
vegan / vegetarian – try slow cooked eggplant. Slice 2 medium eggplants into rounds about 1cm (1/2in) thick. Cook as per the beef.
veal – replace beef with veal osso buco. You may need to allow 2 pieces of veal per person.
pork– replace beef with about 1kg (2lb) pork belly, sliced into 4 pieces or use 1kg (2lb) of diced pork shoulder.
problem solving guide
can’t find osso buco? – no problem. Just substitute in about 1kg (2lb) chuck or stewing steak. Lamb shanks would also work well here.
too oily?- skim some of the excess oil from the top with a tablespoon OR allow to cool in the fridge and remove solidified fat before heheating and serving.
tough meat -this means you haven’t cooked your meat for long enough. If you can, best to pop back in the slow cooker or oven for at least another half hour or even longer.
problem solving guide
watery sauce – if your sauce hasn’t reduced down enough, either pop in the oven with the lid off for half an hour or so, or remove the beef and simmer, uncovered in the slow cooker on high for about an hour. An additional tablespoon of tomato paste may help things.
bland – make sure you’re generous with the salt. A little more tomato paste may help as well.
dry – if you’re cooking in the oven it can be easy for the dish to dry out Best to keep an eye on it and add a little water if you think it’s looking too dry.
I like to serve in bowls with a green salad on the side. If I’m feeling fancy I do serve it with some gremolata on top. Just finely chop together 1 clove garlic, a few sprigs of flat leaf parsley and the zest of a lemon for an instant burst of freshness.
The traditional accompaniment in Milano is a simple risotto flavoured with saffron but I find this a bit too rich with the beef.
Another great idea is to shred the meat into fine pieces and discard the bones then serve on a bed of spaghetti or parpadelle as something a bit more exotic than a bolognese sauce. Parmesan cheese is good here too.
back to: Simple Slow Cooking Overview
osso buco in bianco recipe
4 pices of osso buco or beef shank
8 baby carrots
4 tablespoons tomato paste
1 cup white wine
1 head garlic
1. Place beef, carrots, tomato paste, wine and garlic in a slow cooker or oven proof dish. No need to peel the garlic, just break into individual cloves.
2. For the slow cooker, cover and cook on auto for 11-12 hours or until the beef is meltingly tender.
3. For the oven, add in an extra cup of wine, cover and bake at 120C (250F) for 6-8 hours or until beef is meltingly tender. Add in a little water if it starts to dry out.
4. Taste, season and serve hot.