1kg veal shanks (shin beef); or gravy beef
1 medium carrot, sliced
1 medium onion, diced
1 stick celery, sliced
2 teaspoons minced garlic
1 teaspoon dried thyme
1 teaspoon salt
2 tablespoons tomato paste
1½ cups diced fresh ripe tomatoes
1 cup white wine
1 tablespoon cornflour
salt and pepper to taste
Place vegetables and garlic over base of crock pot. Lay meat on top and sprinkle with salt and dried thyme. Spread tomato paste over the beef and top with chopped tomatoes. Add white wine. Cover and slow cook for 5 hours on high, or 8 hours on low. Mix the cornflour with a little water to make a paste. Add to crock pot in the last 15 minutes of cooking to thicken the sauce. Add salt and pepper to taste. Delicious served with mashed potato and vegetables of choice.
Note: Osso Buco can be cooked on the stove top or in the oven. For these methods of cooking, add beef stock and/or tinned chopped tomatoes to increase liquid so that the meat is covered. Cook at 160ºC.in the oven for 2 hours, or simmer in a heavy based saucepan on stove top on low heat for 1½ hours.
Serves 4-6.