Slow cooker season is here! Low ‘n’ slow cooking is an easy way to create deliciously tender beef meals – this Osso Buco Ragu is the perfect comfort food as the weather cools.
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, chopped flat leaf parsley, to serve
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.
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.
Visit www.australianbeef.com.au for more information.