Osso Bucco with Lentils

Instructions

• 1

  Heat a 4 ½ qt Dutch oven over medium-high heat until hot. Season the veal with salt and pepper. Add 1 tablespoon of the oil and half the veal. Cook for 2-3 minutes each side until browned all over. Remove to a plate. Repeat with oil and the remaining veal.

• 2

  Reduce the heat to medium, add the remaining oil, onion, carrot, celery and garlic. Cook, stirring for 4 minutes until soft. Add the spices and bay leaves. Cook, stirring for 1 minute.

• 3

  Add the wine and bring to a boil, boil gently for 2 minutes. Add the tomatoes, lentils and stock. Return the veal and any accumulated juices to the Dutch oven, ensuring the veal is submerged in the sauce. Press a piece of parchment paper onto the surface, this helps keep the veal submerged. Cover with a tight fitting lid or double layer of foil, pressed down around the edges to seal.

• 4

  Insert the wire rack into the bottom shelf position. Preheat the oven. Select SLOW COOK/HIGH/4 hours and press start.

• 5

  Once preheated, put the veal in the oven and cook for 4 hours. The meat should start to fall off the bone when you lift it out of the sauce. Remove and discard the bay leaves.

• 6

  Spoon the veal and sauce into serving bowls. Season with salt and pepper and serve with polenta or crusty bread.

  Tip: Before you start, check that the Dutch oven fits in the oven.