Cookbook

SOV860
the Smart Oven
™
Air Fryer
104
Veal Osso Bucco with Lentils
1
Prep 25 mins / Cook 3 hrs 15 mins
2
Serves 4
2 tbsp olive oil
1.2 kg veal osso bucco
1 onion, finely chopped
1 carrot, finely chopped
2 celery sticks, finely chopped
3 cloves garlic, crushed
2 sprigs rosemary
½ bunch thyme
2 bay leaves
3 whole cloves
240 ml white wine
400 g tin peeled and diced tomatoes
250 g French-style green lentils
1.2 lt beef stock
Handful chopped parsley
1. Pre-heat the oven. Select SLOW COOK/
HIGH/ 4 hrs and press start.
2. Place a cast iron or ceramic casserole pot
over medium-high heat, add olive oil and
heat for 1 min. Add the osso bucco and sear
in batches on both sides until well browned.
Remove from the pot.
3. Add the onion, carrot, celery and garlic.
Sweat until soft, adding more oil if necessary.
Add the rosemary, thyme, bay leaves and
cloves.
4. Add the wine to the pot, and boil for 3 mins
or until slightly reduced. Add the tomatoes,
lentils and stock, stir, then return the osso
bucco pieces to the pot. Cover with the lid or
double wrap in foil to ensure it is well sealed.
5. Place the pot in the preheated oven, and cook
for 4 hrs until meat is very tender and coming
away from the bone.
6. Sprinkle with chopped parsley and serve.