This is a delicious Asian inspired slow cooked dish. Serves 6.
- 4 pieces of Grass Fed Beef Osso Bucco
- 2 tbsps plain flour
- 4 tbsps oil
- 2 medium brown onions, cut into wedges
- 2 large carrots or parsnips, sliced diagonally
- 4 sticks celery, sliced diagonally
- 4 garlic cloves, thinly sliced
- 1.5 cup beef stock or liquid glaze (see TIP below) from frying pan
- 6cm piece ginger, peeled, minced or grated
- 6 strips orange rind (roughly peel from 2 oranges)
- 1/2 cup soy sauce or tamari
- 3 tbsps oyster sauce
- 2 star anise
- 3 tbsps brown sugar, or your preferred sweetener
- Preheat your slow cooker to low.
- Coat each side of the the Osso Bucco with the plain flour and set aside.
- In a large frying pan, heat half the oil and add the pieces of Osso Bucco. Sear each side until nicely caramelised (see article here about searing).
- Remove the seared Osso Bucco and place it in the slow cooker.
- Heat the remaining oil in the pan and then add the onion, carrot, celery, garlic and ginger. Cook for a few minutes and then transfer to the slow cooker on top of the Osso Bucco.
- In a glass jug mix together the stock (or liquid you’ve created from the frying pan) with the orange rind, soy sauce, oyster sauce, star anise and sugar.
- Pour liquid in to the slow cooker and over. Cook on low for 6 – 8 hours or until the Osso Bucco is very tender.
- At the 4 hour mark, turn the Osso Bucco pieces.
- When cooked, shred the Osso Bucco with two forks, discard the orange rind and star anise and serve the meat and vegetables with steamed rice or potato mash, or for a low carb version, a cauliflower variety of either rice or mash.
TIP: As the meat is searing, a sticky brown glaze will form on the bottom of your pan. When you’ve finished searing your meat and transferred in to another dish or pan, you can create a sauce or jus to serve with your meat. Simply add 1 cup of wine, broth or water to the pan and it will dissolve all the glaze from the bottom of the pan. Use a metal utensil to scrape the bottom of the pan and incorporate all the sticky bits. If you’ve seared meat for a casserole, add this liquid to the rest of the liquid that the recipe calls for (reduce the amount accordingly). For a roasted dish, you can reduce the glazed sauce even further and serve it over the top of the final dish.