Kambrook KSC4 - Manual (Page 15)

15
Commercially prepared Italian style, tomato
cooking sauce
2 cups/ 500g 3 cups/ 750g
White wine 1 ⁄
2
cup/ 180ml 1 cup/ 250ml
Caster sugar 1 1 ⁄
2
teaspoons 2 teaspoons
Cracked black pepper 1 1 ⁄
2
teaspoons 2 teaspoons
Salt 1 ⁄
2
teaspoon 1 teaspoon
Fresh basil leaves, chopped 3 tablespoons 4 tablespoons
Commercially prepared pesto 4 tablespoons 6 tablespoons
Grated lemon rind 2 teaspoons 4 teaspoons
1. Coat the veal shanks with flour, shake off any excess. Heat oil in a non-stick pan over
a medium heat. Cook 2 to 3 shanks at a time for 1 minute each side, or until lightly
browned. Place browned shanks in the Slow Cooker. Repeat process with remaining
shanks.
2. Combine tomato sauce, wine, sugar, pepper, salt and basil, pour over meat in Slow
Cooker. Cover and cook on HIGH 3-4 hours or AUTO 8-9 hours.
3. Combine pesto and lemon rind. Just before serving, sprinkle pesto mixture over Osso
Bucco.
Serving Suggestion: Serve with Buttered noodles.
Chilli Con Carne
Ingredients KSC3 KSC4
3 litre Capacity 4.2 litre capacity
Serves 4-6 Serves 6-8
Oil 1tablespoon 2 tablespoons
Lean chuck steak, cut into 2cm cubes 1.5kg 2 kg
Packaged chilli seasoning mix 1 1 ⁄
2
teaspoons 3 tablespoons
Commercially prepared minced garlic 2 teaspoons 1 tablespoon
Beef stock 1 1 ⁄
2
cups/ 375ml 2.5 cups/ 675ml
Tomato paste 2 tablespoons 3 tablespoons
Red wine 1 ⁄
2
cup/ 180ml 1 cups/ 250ml
Canned Mexican chilli beans 400g 600g
Sour cream to serve