Sage theMulti Cooker BRC600UK Instruction Booklet page 28

StaRteR ReCIPeS fRom Sage
eaSy oSSo BUCCo
Serves 4
IngReDIentS
6 x 4cm thick Osso Bucco (Veal shanks)
2 tablespoons plain flour
2 tablespoons olive oil
L cup white wine
400g 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
½ cup chopped fresh parsley
metHoD
Press the SAUTÉ|SEAR button and
1.
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
Add oil and heat for 1 minute.
2.
Coat osso bucco in flour, shaking off
3.
excess and cook in small batches until
lightly browned. Remove and set aside.
Add wine and bring to the boil; simmer
4.
for 1–2 minutes, scraping up any of the
sediment in the base of the bowl.
Return osso bucco to removable
5.
cooking bowl and add tomato, sugar,
salt and pepper.
Press START/CANCEL button to end
6.
the saute setting.
Cover with lid. Press the SLOW COOK
7.
LOW BUTTON and then the START/
CANCEL button.
Cook for 6–7 hours.
8.
Serve sprinkled with gremolata.
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