Veal Osso Bucco

An ideal winter slow cooker. Cook a day or two ahead and it just gets better and better.

• 750g osso bucco
• 1 teaspoon olive oil
• 1 large onion
• I garlic clove crushed
• 1 teaspoon paprika
• 880 g tin of tomatoes
• 1 eggplant peeled and diced
• 1 half a celery 
• 1 teaspoon dried basil
• 4 bay leaves
• 250 ml red wine
• 250 ml stock or water
• 1 teaspoon finely grated lemon zest
• 300 g mushrooms
• garnish of parsley

1. Heat oven to 160 C Brown the veal on all sides in a frying pan and then place into a large casserole dish
2. Add the olive oil and garlic to the frying pan and cook for 4 mins
3. Add the paprika, tomatoes, eggplant, celery, basil, bay leaves, red wine, stock or water and half the lemon zest to the pan. Bring to the boil, then remove from the heat and pour over veal. Place the lid on the casserole dish and bake for 11/2 hours. 
4. Add the mushrooms to the dish and return to the oven and cook for further 15 minutes.
5. Before serving add parsley garnish and remaining lemon zest.