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

  1. 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).
  2. Add meat to pressure cooker and brown for 2-3 minutes.
  3. Add carrots, onion, celery, and garlic and brown another 3-4 minutes.
  4. Deglaze with wine.
  5. 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.

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