VEAL STEW OSSO BUCO STYLE
Grain Fed veal
Stewing Veal
30 min
Preparation
1h15
Cooking
4
Portions
Ingredients
- 1 package Fontaine family stewing veal
- 30 ml (2 Tbsp) flour
- Salt & pepper
- 1 small onion, diced
- 1 small carrot, diced
- 1 stalk celery, diced
- 4 cloves garlic. minced
- 250 ml (1 cup) red wine
- Small can crushed tomatoes, drained
- 30 ml (2 Tbsp) tomato paste
- 2 bay leaves
- Zest of 1 orange
- Salt & pepper to taste
- Fresh parsley, chili flakes & flaky salt to garnish
Preparation
- Preheat your pressure cooker to saute high and add 1-2 tablespoons oil. Pat your veal pieces dry and season generously with salt & pepper then dredge in flour (toss to coat).
- Add meat to pressure cooker and brown for 2-3 minutes.
- Add carrots, onion, celery, and garlic and brown another 3-4 minutes.
- Deglaze with wine.
- Add crushed tomatoes, tomato paste, bay leaves & orange zest- set pressure to high and braise for 1 hour - use the quick release function when done.
Side dishes
Serve with buttered crusty bread & garnish with parsley, chili flakes and more salt if desired.