Veal Osso Buco
By Fagor
Images
Serves
Makes 4 servings
Ingredients
- 4 veal shanks
- 1 tablespoon olive oil
- 1 (14-ounce) can of stewed tomatoes (Italian style)
- 1 large onion, diced
- 4 large carrots, chopped
- 1 cup chopped celery
- 4 whole garlic cloves
- ½ can of tomato paste
- ½ cup of red wine (Cabernet or Merlot)
- 2 bay leaves
- 2 teaspoons Italian seasoning
- 2 teaspoons oregano
- 2 teaspoons basil
- 1 cup beef, lamb or veal stock
- ½ to 1 cup flour for dredging
- Kosher salt & pepper to taste
- Grated Parmesan to taste
Procedure
Add kosher salt and fresh black pepper to about a cup or less of flour.
Dredge veal shanks in flour and heat olive oil in cooker on BROWN setting. Discard remaining flour mixture.
Brown shanks two at a time in the cooker, turning occasionally until browned on all sides.
Place all the shanks back into the cooker and add all additional ingredients. Turn knob to pressure and cook under HIGH pressure for 20 to 30 minutes. Release pressure.
Remove veal and cool, cut off the bone removing any extra fat. Reduce sauce until thickened if necessary. Serve over pasta topped with grated cheese.
Dredge veal shanks in flour and heat olive oil in cooker on BROWN setting. Discard remaining flour mixture.
Brown shanks two at a time in the cooker, turning occasionally until browned on all sides.
Place all the shanks back into the cooker and add all additional ingredients. Turn knob to pressure and cook under HIGH pressure for 20 to 30 minutes. Release pressure.
Remove veal and cool, cut off the bone removing any extra fat. Reduce sauce until thickened if necessary. Serve over pasta topped with grated cheese.
Veal Osso Buco
By Fagor
Serves
Makes 4 servings
Ingredients
- 4 veal shanks
- 1 tablespoon olive oil
- 1 (14-ounce) can of stewed tomatoes (Italian style)
- 1 large onion, diced
- 4 large carrots, chopped
- 1 cup chopped celery
- 4 whole garlic cloves
- ½ can of tomato paste
- ½ cup of red wine (Cabernet or Merlot)
- 2 bay leaves
- 2 teaspoons Italian seasoning
- 2 teaspoons oregano
- 2 teaspoons basil
- 1 cup beef, lamb or veal stock
- ½ to 1 cup flour for dredging
- Kosher salt & pepper to taste
- Grated Parmesan to taste
Procedure
Add kosher salt and fresh black pepper to about a cup or less of flour.
Dredge veal shanks in flour and heat olive oil in cooker on BROWN setting. Discard remaining flour mixture.
Brown shanks two at a time in the cooker, turning occasionally until browned on all sides.
Place all the shanks back into the cooker and add all additional ingredients. Turn knob to pressure and cook under HIGH pressure for 20 to 30 minutes. Release pressure.
Remove veal and cool, cut off the bone removing any extra fat. Reduce sauce until thickened if necessary. Serve over pasta topped with grated cheese.
Dredge veal shanks in flour and heat olive oil in cooker on BROWN setting. Discard remaining flour mixture.
Brown shanks two at a time in the cooker, turning occasionally until browned on all sides.
Place all the shanks back into the cooker and add all additional ingredients. Turn knob to pressure and cook under HIGH pressure for 20 to 30 minutes. Release pressure.
Remove veal and cool, cut off the bone removing any extra fat. Reduce sauce until thickened if necessary. Serve over pasta topped with grated cheese.