Quick Veal Osso Bucco with Gremolata

By by Breville
Images
Quick Veal Osso Bucco with Gremolata
Ingredients
  • 2½ pounds veal osso bucco
  • 3½ ounces plain flour
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • ½ onion, finely chopped
  • ½ carrot, finely chopped
  • ½ celery stick, finely chopped
  • ⅓ cup dry white wine
  • 1 cup veal stock
  • 8 ounces canned whole tomatoes
  • 3½ ounces peas, fresh or frozen

  • Gremolata:
  • ¼ bunch parsley, finely chopped
  • 1 clove garlic minced
  • Zest of 1 lemon
  • Splash of olive oil


Procedure
A classic Italian braise that can take hours to prepare gets much quicker and easier—and is just as delicious—with the Breville® Fast Slow Pro, one of our favorite multicookers. Find it in stores and online at surlatable.com.

Dust the veal with the flour, season, and set aside. Select SAUTé/SEAR function and set the timer for 20 minutes. Press START and allow to heat for 3 minutes. Add the oil and butter and when hot add the osso bucco in batches and brown on both sides. Set aside.

Add the onion, carrot and celery and sauté for 2 to 3 minutes then add the wine and reduce slightly before adding the stock and tomatoes. Stir well and bring to a simmer. Return the osso bucco to the removable cooking bowl stirring to coat in the liquid. Select PRESSURE COOK and High pressure. Set the timer for 45 minutes. Place lid on cooker and close the valve. Press START.

Once cooking time is complete open the valve to release all the steam before opening the lid. Check that the meat is tender. If not, follow the pressure cooking instructions above for 10 to 15 minutes. Stir in the peas.

To prepare the gremolata combine all ingredients and mix well. Serve the osso bucco with Risotto Milanese and sprinkled with gremolata.

Note: If a thicker sauce is preferred, remove meat and select SAUTé/SEAR function and 10 minutes cook time. Press START and cook until desired consistency is reached.

Quick Veal Osso Bucco with Gremolata

By by Breville
Ingredients
  • 2½ pounds veal osso bucco
  • 3½ ounces plain flour
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • ½ onion, finely chopped
  • ½ carrot, finely chopped
  • ½ celery stick, finely chopped
  • ⅓ cup dry white wine
  • 1 cup veal stock
  • 8 ounces canned whole tomatoes
  • 3½ ounces peas, fresh or frozen

  • Gremolata:
  • ¼ bunch parsley, finely chopped
  • 1 clove garlic minced
  • Zest of 1 lemon
  • Splash of olive oil


Procedure
A classic Italian braise that can take hours to prepare gets much quicker and easier—and is just as delicious—with the Breville® Fast Slow Pro, one of our favorite multicookers. Find it in stores and online at surlatable.com.

Dust the veal with the flour, season, and set aside. Select SAUTé/SEAR function and set the timer for 20 minutes. Press START and allow to heat for 3 minutes. Add the oil and butter and when hot add the osso bucco in batches and brown on both sides. Set aside.

Add the onion, carrot and celery and sauté for 2 to 3 minutes then add the wine and reduce slightly before adding the stock and tomatoes. Stir well and bring to a simmer. Return the osso bucco to the removable cooking bowl stirring to coat in the liquid. Select PRESSURE COOK and High pressure. Set the timer for 45 minutes. Place lid on cooker and close the valve. Press START.

Once cooking time is complete open the valve to release all the steam before opening the lid. Check that the meat is tender. If not, follow the pressure cooking instructions above for 10 to 15 minutes. Stir in the peas.

To prepare the gremolata combine all ingredients and mix well. Serve the osso bucco with Risotto Milanese and sprinkled with gremolata.

Note: If a thicker sauce is preferred, remove meat and select SAUTé/SEAR function and 10 minutes cook time. Press START and cook until desired consistency is reached.