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Pressure cooker osso bucco
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
"Attention-grabbing note: This recipe is a community creation and has not been reviewed by our experts at taste.com.au"
Ingredients:
  • 1.5kg veal osso bucco
  • 62.50 ml plain flour
  • 56.88 gm olive oil
  • 45g butter
  • 1 medium brown onion, coarsely chopped
  • 3 cloves garlic, crushed
  • 3 stalks celery, trimmed, coarsely chopped
  • 3 large carrots, coarsely chopped
  • 3 medium tomatoes, coarsely chopped
  • 250.00 gm dry white wine
  • 500ml beef consomme
  • 410g can crushed tomatoes
  • 3 sprigs fresh thyme
  • Salt and pepper, to taste
Instructions:
  • Dredge the veal in flour, ensuring to remove any excess.
  • Heat the oil in the pressure cooker until shimmering. Sear the veal in batches until beautifully caramelized all over. Transfer the veal to a plate and keep it aside.
  • In the pressure cooker, melt the butter. Saute the onion, garlic, celery, and carrot until vegetables soften. Deglaze the pan with wine, then add the rest of the ingredients and season to taste.
  • Place the veal back in the pressure cooker, making sure it is fully submerged in the liquid. Seal the pressure cooker and adjust the heat once steam begins to escape, then cook for 30 minutes, adjusting for your specific pressure cooker model.
  • Release the pressure, then carefully open the cooker and serve your dish with a side of polenta or mashed potatoes and greens.

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