SOLIS MULTI CHEF PRO 822 Mode D'emploi page 160

R E C I P E S
E A S Y O S S O B U C C O
Serves 4
• Ingredients
6 x 4 cm thick Osso Bucco (Veal shanks)
2 tablespoons plain flour
2 tablespoons olive oil
1/3 cup white wine
400 g can diced tomatoes
2 teaspoons caster sugar
Salt and freshly ground black pepper
• Gremolata:
4 cloves garlic, finely chopped
Finely grated rind of 1 lemon
1/2 cup chopped fresh parsley
• Method
1. Press the SAUTÉ/SEAR button and then the START/CANCEL button. Heat remov -
able cooking bowl for 3 minutes with the lid on.
2. Remove lid, add oil and heat for 1 minute.
3. Coat osso bucco in flour, shaking off excess and cook in small batches until lightly
browned. Remove and set aside.
4. Add wine and bring to the boil; simmer for 1 – 2 minutes, scraping up any of
the sediment in the base of the bowl.
5. Return osso bucco to removable cooking bowl and add tomato, sugar, salt and
pepper.
6. Cover with lid. Press the SLOW COOK LOW button and cook for 6 – 7 hours.
To activate the setting, press the START/CANCEL button.
7. Serve sprinkled with gremolata.
160