Cookbook

the Smart Oven
™
Pro
BOV820BSS
Osso Bucco with Lentils
1
Prep  minutes / Cook  hours  minutes
2
Serves 
1kg veal osso bucco
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 sticks celery, finely chopped
3 cloves garlic, crushed
2 sprigs rosemary
½ bunch thyme
2 bay leaves
3 cloves
1 tin diced tomatoes
375ml (1½ cups) stock
1 cup white wine
250g French-style green lentils
3 tablespoons olive oil
Handful chopped parsley
Method
Turn FUNCTION dial to SLOW COOK
setting.
Turn TIME dial to  hours.
Turn TEMPERATURE dial to LOW. Press the
START button.
Heat oil in an oven proof casserole dish over
medium/high heat on the stove top for
 minute. Add osso bucco and sear in batches
on both sides until well browned. Remove
from the dish.
Add vegetables and garlic. Fry until soft,
adding more oil if necessary. Add herbs,
bay leaves and cloves.
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Add wine to the pan, and boil for  minutes.
Add tomatoes, lentils and stock, stir,
then return osso bucco pieces to the pan.
Push osso bucco pieces and lentils into
the liquid to ensure they are almost totally
covered. Cover with foil.
When preheating has completed, place
casserole dish in the oven for  hours or until
meat is very tender and coming away from
the bone.
Sprinkle with chopped parsley and serve.
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