Breville ikon BSC560 Instructions Manual page 27

Lamb and Veal
OSSO BUCCO
Serves 8 to 10
¼ cup plain flour
Salt and pepper
2½kg veal shanks, cut into 4cm thick pieces
3 tablespoons oil
20g butter
4 large onions, chopped
6 cloves garlic, finely chopped
4 large carrots, diced
4 sticks celery, diced
3 cups/750ml white wine
2 beef stock cubes
700g bottle tomato passata
3 bay leaves
Gremolata:
4 cloves garlic, finely chopped
Finely grated rind of 1 lemon
½ cup chopped fresh parsley
Veal Preparation
1. Mix together flour, salt and pepper. Coat pieces of
veal in the flour mixture, shaking off excess.
Searing on the Stovetop with EasySear™ Pan
2. Place EasySear™ Pan onto stovetop and preheat
for 2 to 3 minutes, add 2 tablespoons of the oil
and butter, heat a further 1 minute or until butter
is melted.
3. Add veal in batches and sauté until golden brown
on both sides, adding extra oil to pan if necessary.
Remove from pan when browned.
4. Add 1 tablespoon oil to pan, add onions and
garlic, sauté until onion has softened slightly,
stirring occasionally.
5. Add carrots and celery, sauté for 3 to 4 minutes,
stirring occasionally.
6. Add wine and stock cubes and bring to the boil.
BSC560_IB_FA_Issue5.indd 12
continued
NOTE: All recipes use Australian Standard Measuring Cups and Spoons.
Slow Cooking
7. Place EasySear™ Pan back into Slow Cooker base.
8.
Add tomato passata and bay leaves, mix well.
9. Add veal and turn to coat all over in sauce.
10. Cover with Lid, turn Temperature Control Dial to
'LOW' setting for 6 to 7 hours or until veal is tender.
11. Mix together all Gremolata ingredients.
12. Serve Osso Bucco sprinkled with Gremolata.
Setting variation: use the Auto setting and cook for 5
to 6 hours or on High for 4 to 4½.
R12
11/11/09 9:10 AM