Osso buco

1h 45m
- Preparation 1h
- Cooking 45 min

Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

4 People

2 Onions
2 Carrots
2 stalks Celery
4 Garlic
4 slices (approx. 200-300 g each)
2 tbsp. Flour
30 ml Olive oil
1 Tin (400 g) tomatoes, diced
250 ml Dry white wine
250 ml Beef stock
1 Bay leaf
1 tsp. Dried thyme
1 tsp. Dried oregano
Salt and pepper to taste
Olive oil
For the gremolata:
2 Garlic cloves
1 bunch Parsley
2 Lemons
1 tsp. Fennel seeds

Preparation

Step 1

To start, wash the vegetables, peel if necessary and cut into cubes. Cut the tendon of the shank slices 4-5 times all around. Generously salt the meat and dust with a little flour. Heat a little oil in the pressure cooker pot and fry the shank slices well on both sides, one after the other.

Onions

Carrots

stalks Celery

Garlic

slices (approx. 200-300 g each)

tbsp. Flour

Salt and pepper to taste

Step 2

Then remove the sautéed shanks from the pot and set aside. Add the vegetable cubes and sauté for 5 minutes. Return the shanks to the pot and distribute over the vegetables. Add the tinned tomatoes, white wine, beef stock, bay leaf, dried thyme and oregano, close the lid and bring to the boil over the highest heat. As soon as cooking setting 2 is reached, reduce the heat and simmer for 45 minutes.

Tin (400 g) tomatoes, diced

ml Dry white wine

ml Beef stock

Bay leaf

tsp. Dried thyme

tsp. Dried oregano

Step 3

In the meantime, peel and finely grate the garlic for the gremolata. Chop the parsley and grate the zest of the lemon. Mix everything in a bowl and season with freshly ground fennel seeds, salt and pepper. Divide the osso buco between the plates, drizzle with the sauce and sprinkle with the gremolata.

Salt and pepper to taste

Garlic cloves

bunch Parsley

Lemons

tsp. Fennel seeds