Osso Bucco with Guanciale | Barbaro Smallgoods

RECIPE

Osso Bucco with Guanciale

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Ingredients:

    Serves: 4
    Prep time: 20 mins | Cook time: 8 Hours (Slow Cooker)

    Ingredients:

  • 150g Barbaro guanciale, sliced into cubes
  • 4 pieces veal Osso Bucco
  • ½ cup plain flour
  • Salt & black pepper
  • 4 carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 1 large brown onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 × 700g jar tomato passata
  • 1 cup red wine
  • 1–2 cups chicken stock
  • 6 sprigs fresh thyme
  • 2 teaspoons dried rosemary
  • Rind of ½ a lemon

RECIPE STEPS:

Step 1
Pan fry the guanciale: In a fry pan over medium heat, cook the guanciale until golden and crisp. Remove and set aside, leaving the fat in the pan.
Step 2
Prepare and sear the meat: Lightly coat each piece of osso bucco with flour, salt, and pepper. In the same pan with guanciale fat, sear osso bucco for 2–3 mins per side until browned.
Step 3
Build the sauce: To the slow cooker, add carrots, celery, onion, garlic, tomato paste, passata, rosemary, thyme, lemon rind, osso bucco and guanciale. Pour in red wine and chicken stock until the meat is almost submerged.
Step 4
Slow cook: Cover and cook in the slow cooker on low for 8 hours, until meat is fall-apart tender.
Step 5
Serve with your favourite sides (i.e., creamy mash potato and fresh gremolata).