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Veal ragout with parmesan dumplings
Veal ragout with parmesan dumplings
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Pressure cooker veal ragout with herby dumplings: a quick and decadent dish.
Ingredients:
  • 4 (about 1.5kg) veal osso bucco (shin slices)
  • 200g button mushrooms
  • 200g Swiss brown mushrooms
  • 200g cup mushrooms
  • 1 leek, pale section only, halved lengthways, washed, thinly sliced
  • 1 carrot, peeled, coarsely chopped
  • 250ml (1 cup) white wine (such as sauvignon blanc)
  • 1 baby cos lettuce, leaves separated
  • 1 small treviso lettuce, leaves separated
  • 250.00 ml watercress leaves
  • 36.40 gm extra virgin olive oil
  • 5.90 gm Dijon mustard
  • 20.00 ml white wine vinegar
  • 375g pkt scone mix
  • 20g (1/4 cup) finely grated parmesan
  • 100g (1 cup) Danish feta, roughly crumbled
  • 40.00 ml chopped fresh thyme leaves
  • 40.00 ml chopped fresh sage
  • 40.00 ml chopped fresh chives
  • 250ml (1 cup) milk
Instructions:
  • In a pressure cooker over medium-high heat, sear half of the veal in oil for 5 minutes until browned, turning occasionally. Transfer to a plate and repeat with the remaining veal.
  • Saute the mixed mushrooms until just soft, then add the leek and carrot and cook until soft. Pour in the wine and cook for 2 minutes. Transfer half of the mushroom mixture to a bowl.
  • Arrange the veal over the mushroom mixture in the cooker, then sprinkle the reserved mushroom mixture on top. Seal the cooker and cook over high heat until steam escapes consistently with a steady hissing sound, about 5-10 minutes. Reduce heat to low and simmer for an additional 30 minutes. Release steam according to manufacturer's guidelines, then carefully remove the lid. Take out the veal, discard any unwanted fat and bones, shred the meat, and return it to the cooker.
  • For the dumplings, combine scone mix, parmesan, feta, thyme, sage, chives, and milk in a bowl. Use a round-bladed knife to mix until a sticky dough forms. Divide into 8 portions, roll into balls, and place on top of veal in a single layer. Cover with a lid without sealing and simmer for 15 minutes until dumplings are cooked through.
  • Mix together the cos, treviso, and watercress in a bowl. In a separate bowl, whisk the oil, mustard, and vinegar until well combined. Season with salt and pepper, then drizzle over the cos mixture. Serve the ragout on individual plates, topped with dumplings and the salad on the side.

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