Ready Time: 8 hrs 45 mins
Preparation Time: 15 mins
Cooking Time: 8 hrs 30 mins
Serves: 4
Monday Morning Cooking club is made up of six woman who have been cooking together every Monday morning since 2006. Their directive was to put together a cookbook to raise money for charity. It was then their mission to take it one step further, and to actually try to find the best recipes from the best cooks in Sydney's Jewish Community.
"We wanted to share with the world our community's unusually strong, somewhat obsessive, connection with food".
Ingredients
- 1 kg veal osso bucco,
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 sticks celery, finely chopped
- 3 cloves garlic, crushed
- 2 sprigs rosemary
- 1/2 bunch thyme
- 2 bay leaves
- 3 cloves
- 1 tin diced tomatoes
- 375 ml (1 1/2 cups) stock
- 1 cup white wine
- 250g French-style green lentils
- 3 tablespoons olive oil
- Handful chopped parsley
{tab=Directions}
1. Press FUNCTION button then select SLOW COOK, ensuring indicator light illuminates.
2. Turn TIME dial to 8 hours.
3. Turn TEMPERATURE dial to LOW. Press
the START button.
4. Heat oil in an oven proof casserole dish over a medium/high heat on the stove top for 1 minute. Add Osso Bucco and sear in batches on both sides until well browned. Remove from the dish.
5. Add the vegetables and garlic and fry until soft, adding more oil if necessary. Add the herbs, bay leaves and cloves.
6. Add the wine to the pan, and boil for 5 minutes. Add tomatoes, lentils and stock, stir, then return the Osso Bucco pieces to the pan. Push the Osso Bucco pieces and lentils into the liquid to ensure they are almost totally covered.
7. Cover with foil. When preheating has completed, place the casserole dish in the Smart Oven Pro for 8 hours or until meat is very tender and coming away from the bone.
8. Sprinkle with chopped parsley and serve.