Slow cooker Italian osso buco | Women's Weekly Food

Ingredients

• ¼ cup (35g) plain (all-purpose) flour
• 2 teaspoons fennel seeds
• 2 tablespoons olive oil
• 12 small pieces beef osso buco (1.8kg)
• 1 medium brown onion (150g), chopped coarsely
• 1 baby fennel bulb (130g), trimmed, chopped coarsely
• 2 rindless bacon slices (130g), chopped coarsely
• 3 cloves garlic, crushed
• 2 dried bay leaves
• pinch saffron threads
• ½ cup (125ml) dry white wine
• 1½ cups (375ml) beef stock
• 1 sprig fresh rosemary
• LEMON & FENNEL SALAD
• 1 baby fennel bulb (130g)
• ⅓ cup loosely packed fresh flat-leaf parsley leaves
• 1 tablespoon finely sliced lemon rind (see tips)
• 2 teaspoons lemon juice
• 2 teaspoons olive oil