2kg osso bucco
1/2 cup (190g) hoisin sauce
1/4 cup soy sauce
1/4 cup mirin
2 x 3cm pieces orange rind
1/2 cup honey
25g grated ginger
3 cloves garlic, crushed
2 teaspoons sesame oil
Sesame seeds
Kewpie Mayo
Edamame beans
Method
1. Brown osso buco in fry pan in a little sesame oil for a few minutes each side (you can even do this frozen if straight from freezer).
2. Add osso buco to slow cooker.
3. Combine remaining ingredients in large jug; pour over osso bucco.
4. Cook covered on low for 8 hours or high for 4 hours.
5. Serve on a bed of rice drizzled with extra sauce and edamame beans.
6. Top with Kewpie mayo and sesame seeds.
2. Add osso buco to slow cooker.
3. Combine remaining ingredients in large jug; pour over osso bucco.
4. Cook covered on low for 8 hours or high for 4 hours.
5. Serve on a bed of rice drizzled with extra sauce and edamame beans.
6. Top with Kewpie mayo and sesame seeds.