VEAL OSSO BUCCO – Cuisinart Philippines

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VEAL OSSO BUCCO

VEAL OSSO BUCCO

INGREDIENTS
 
  • 4 (1.5kg) veal osso bucco pieces
  • 2 tbsp plain flour
  • Flaked salt
  • 100ml olive oil
  • 1 large brown onion, finely chopped
  • 2 large carrots, finely chopped
  • 2 large sticks celery, finely chopped
  • 4 garlic cloves, finely chopped
  • ½ cup (125ml) white wine
  • 410g can crushed tomatoes
  • 400ml beef stock
  • 2 tbsp tomato paste
  • 3 bay leaves
  • 2 sprigs (about 10cm) fresh rosemary
  • 2 sprigs fresh thyme leaves
  • 1tsp flaked salt
  • Freshly cracked black pepper
  • Gremolata to serve
  • ¼ cup finely chopped flat leaf parsley
  • 1 tsp finely grated lemon rind

METHOD:

  1. Select Brown Function (high heat) and cooking time of 12 minutes. Then press start. Once the preheat is complete add to the cooking pot half the oil and two veal pieces. Cook for 3 minutes each side to lightly brown. Remove to side plate and repeat step with the remaining veal.
  2. Switch to Saute Function (low heat) and cooking time of 10 minutes. Add remaining oil to the pot then add onion, carrot, celery and garlic and cook stirring occasionally for 8 minutes. Add the wine and cook for 2 minutes more.
  3. To the cooking pot add the tomatoes, stock, tomato paste, bay leaves, rosemary, thyme, salt and a good grind of pepper. Return meat and any juices to the pot and spoon some vegetables and tomato over the top pieces of veal.
  4. Switch to Meat Function and High Pressure + cooking time for 35 minutes.
  5. When audible beep sounds, use the Natural Pressure Release for 15 minutes then press Steam Release button for Quick Pressure Release.
  6. When pressure is fully released, the unit will beep once, all preheat bars will disappear from the screen and the lid will unlock to open. Rotate lid, tilting away from you to allow steam to disperse.
  7. Remove meat to a side plate. Switch to Reduce function and cooking time of 5 minutes. Stir occasionally while sauce is reducing. Use two forks to shred the cooked beef and return meat to the pot and stir through the sauce.
  8. Make gremolata by combining parsley and lemon rind. Serve with osso bucco and creamy mash potato.
Tags: Dinner