Kangaroo osso buco
(900g) roo tail pieces (for osso buco)
2 tablespoons plain flour
1 tablespoon olive oil
2 medium red onions, coarsely chopped
2 garlic cloves, crushed
3 medium carrots, thickly sliced
2 sticks celery, thickly sliced
410g can crushed tomatoes
2/3 cup (165ml) dry white wine
1 cup (250ml) beef stock
2 teaspoons dried Italian herbs
2 tablespoons tomato paste
Pana de casa, to serve
1 garlic clove, crushed
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely grated lemon rind
Place roo tails and flour in a bowl. Toss to coat. Heat oil in a frying pan over medium-high heat. Cook veal for 5 minutes each side until browned. Transfer to a plate.
Add onion, garlic, carrot and celery to pan. Cook, stirring for 3-5 minutes or until vegetables start to brown. Transfer to bowl of slow cooker.
Add roo tails. Pour over combined tomatoes, wine, stock, herbs and tomato paste. Season.
Turn slow cooker onto low and cook, covered for 6-7 hours.
Combine gremolata ingredients in a bowl. Serve osso buco, sprinkled with gremolata.