Rendang osso bucco burger

21 January 2017 By

A delightful sticky, meaty moreish beef burger guaranteed to send your guests into raptures. One you can make with no hassles in a slow cooker.

Ingredients (Serves 4)


  • Raw red salad onions, sliced into thick rings
  • Cos lettuce leaves
  • 1 orange capsicum, cut into thick rings
  • 4 poppy seed rolls
  • Leftover reduced sauce


  1. Put oil in the base of the slow cooker. Add Latasha’s Kitchen Rendang Terlagi Lagi Paste and allow to heat for 8 minutes on medium. Place the osso bucco pieces in the slow cooker and brown on all sides for 5 minutes. Add coconut milk and water, bring to a quick boil. Then transfer slow cooker to it’s base and cook on auto for 4 hours.
  2. Remove the osso bucco from the slow cooker and keep warm. Next reduce the sauce on the stove to a thick consistency and add palm sugar.
  3. Assemble the burger by layering the lettuce, onion, capsicum and tomato on the bun before topping with some of the osso bucco. Add a couple of spoonfuls of sauce over the meat.
  4. Serve with the marrow bones on the side.


  • Osso bucco can be served with rice and a side salad.
  • If using veal osso bucco reduce the cooking time to suit.
  • To give the dish even more flavour, try adding a bruised lemongrass stalk to the oil before heating the rendang paste.
  • If you would like the dish to be spicier, add a couple of birds eye chillies or fresh long red chillies.
  • A couple of toasted and ground shredded coconut strips (frozen or dry) added at the end of the cooking time, will add extra texture and nuttiness to the rendang.