Slow Cooker Osso Bucco & Verjuice, Fennel & Saffron | Min Yx Games Slow Cooker Osso Bucco & Verjuice, Fennel & Saffron | Min Yx Games
Slow Cooker

Slow Cooker Osso Bucco & Verjuice, Fennel & Saffron

Simple and hearty, this veal dish is delicious with buttery gnocchi…

Ingredients   [ For 7 to 8 people ]    [  Preparation time : 22 minute  –  Cooking time : 35 minutes  ]

  • 12 (about 1.8kg) veal ossobuco pieces
  • 1 1/2 tablespoons olive oil
  • 3 (about 450g) fennel, trimmed reserving fronds, thickly sliced
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons tomato paste
  • Large pinch of saffron threads
  • 250ml (1 cup) verjuice or white wine
  • 500ml (2 cups) Massel chicken style liquid stock
  • 2 large fresh sage sprigs
  • Cooked gnocchi, tossed in butter, to serve

Preparation Method

  1. Season the veal. Heat 2 teaspoons of oil in a large flameproof casserole dish over medium-high heat.
  2. Cook veal, in 2 batches, for 2 minutes each side or until lightly browned, heating 2 teaspoons oil between batches. Transfer to a plate.
  3. Preheat oven to 110°C.
  4. Heat remaining oil in the dish over medium heat.
  5. Stir in fennel and garlic for 5 minutes or until soft.
  6. Stir in tomato paste and saffron for 30 seconds.
  7. Stir in verjuice or wine for 1 minute. Add veal, stock, and sage.
  8. Cover. Bake for 6 hours or until the veal is very tender.
  9. Stir through the reserved fennel fronds. Season. Serve with gnocchi.

Enjoy it!!

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