Tender beef, vegies and sweet orange sauce make this a great recipe to try in your slow cooker tonight.
- Step 1
Place osso buco and flour in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large frying pan over medium-high heat. Cook osso buco, in batches, for 4 to 5 minutes or until browned. Transfer to bowl of slow cooker.
- Step 2
Heat remaining oil in pan over medium heat. Add onion, carrot, celery, garlic and ginger. Cook, stirring, for 3 minutes. Transfer mixture to slow cooker. Add orange rind, soy sauce, oyster sauce, wine, star anise, stock, sugar and 1/2 cup cold water. Season with pepper.
- Step 3
Cover with lid. Cook on low for 6 hours or until osso buco is very tender, turning half way during cooking.
- Step 4
Remove and discard bones and star anise. Using 2 forks, roughly shred beef. Serve with steamed rice and coriander.
For the pressure cooker: Follow steps 1 and 2, transferring mixture to pressure cooker.
Seal cooker. Place over high heat until steam escapes at a constant rate.
Reduce heat to low. Cook for 30 minutes.
Release steam, following manufacturer’s instructions. Follow step 4. Serve