
Osso Bucco with Lentils
4 hrs 30 mins total time
30 mins active time
Easy
Serves 4
Ingredients
Measurements:
- 4 (2¾ lb) veal shanks for osso bucco
- Flaky sea salt
to season
- Freshly ground black pepper
to season
- 3 tbsp olive oil
divided
- 1 medium yellow onion
finely chopped
- 1 medium carrot
finely chopped
- 2 celery stalks
finely chopped
- 3 cloves garlic
crushed
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 bay leaves
- ¾ cup (6 fl oz) white wine
- 14½ oz can diced tomatoes
- 1 cup (7 oz) dried French green lentils
rinsed
- 4 cups (32 fl oz) beef stock
To serve:
- Soft polenta or crusty bread
Instructions
- 1Heat a 4 ½ qt Dutch oven over medium-high heat until hot. Season the veal with salt and pepper. Add 1 tablespoon of the oil and half the veal. Cook for 2-3 minutes each side until browned all over. Remove to a plate. Repeat with oil and the remaining veal.
- 2Reduce the heat to medium, add the remaining oil, onion, carrot, celery and garlic. Cook, stirring for 4 minutes until soft. Add the spices and bay leaves. Cook, stirring for 1 minute.
- 3Add the wine and bring to a boil, boil gently for 2 minutes. Add the tomatoes, lentils and stock. Return the veal and any accumulated juices to the Dutch oven, ensuring the veal is submerged in the sauce. Press a piece of parchment paper onto the surface, this helps keep the veal submerged. Cover with a tight fitting lid or double layer of foil, pressed down around the edges to seal.
- 4Insert the wire rack into the bottom shelf position. Preheat the oven. Select SLOW COOK/HIGH/4 hours and press start.
- 5Once preheated, put the veal in the oven and cook for 4 hours. The meat should start to fall off the bone when you lift it out of the sauce. Remove and discard the bay leaves.
- 6Spoon the veal and sauce into serving bowls. Season with salt and pepper and serve with polenta or crusty bread.Tip: Before you start, check that the Dutch oven fits in the oven.