6 x 2 cm thick veal shanks
1 red onion, cut into 8 wedges
2 carrots, cut into 2 cm slices
1 bulb baby fennel, thickly sliced, fronds reserved to garnish
700 ml tomato purée
250 ml dry white wine
1 Tbsp fennel seeds
6 sprigs thyme
6 sage leaves
finely grated zest and juice ½ orange
sea salt flakes and freshly ground pepper to season
mashed potato to serve
¼ clove garlic, finely grated
2 Tbsp finely chopped parsley
finely grated zest of ½ lemon
- Put veal or beef shin in the bowl of a 5L slow cooker. Top with onion, carrot and thickly sliced fennel. Pour over passata and wine. Add fennel seeds, thyme, sage and orange zest and juice.
- Place the bowl in appliance, cover with lid and cook on low setting for 8 hours. Remove bowl from appliance, remove lid and season.
- Meanwhile, to make gremolata, combine all ingredients in a small bowl.
- Serve osso buco on a bed of mashed potato, topped with thinly sliced fennel, gremolata and reserved fennel fronds.