Serves
2
Prep
20
mins
Cooking
6
hrs
Rachel's Osso Bucco
This recipe has been kindly donated by Rachel Amanatidis who loves to cook with McKenzie's products!
Directions
Step 1
Pan sear the osso bucco in olive oil. Transfer to the slow cooker and add all of the ingredients except the lentils and the peas. Slow cook on medium/high for 5 hours.
Step 2
Add the washed lentils and peas and continue to cook for 1 hour. Serve with crusty bread.
Tips
- Please note that this recipe has not been tested in the McKenzie’s kitchen.
- Add a little corn flour dissolved in cold water to thicken the sauce before serving.
Ingredients
- 4 osso bucco
- 500ml chicken stock
- 1 can condensed tomato soup
- 1/4 cup red wine
- 2 garlic cloves , crushed
- 1 onion, chopped
- 2 medium potatoes, diced
- 2 carrots, chopped
- 1/4 cup McKenzie's Australian Red Split Lentils
- 1/4 cup McKenzie's Australian Yellow Split Lentils
- 1 ripe large tomato
- 1/4 cup frozen peas
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