Veal osso bucco ‘alla milanese’, gremolata
An appetising veal shanks cross-cut recipe served in risotto and garnished with gremolata.
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Ready Time
1 hrs 35 mins
1 hrs 35 mins
Preparation
20 mins
20 mins
Cooking
1 hrs 15 mins
1 hrs 15 mins
Serves
4
1 hrs 35 mins
Ready Time
Ready Time
20 mins
Preparation
Preparation
1 hrs 15 mins
Cooking
Cooking
4
Serves
Serves
Luca's career includes the famous 2 Michelin-starred restaurant" Il Luogo di Aimo e Nadia" in Milan and international experience at London's Millennium Gloucester Hotel, and in Australia at the Sheraton on the Park, The Westin and Cypress Lakes Resort.
Luca is a consultant for restaurants, magazines and Italian brands in Australia and around the world, providing guidance and assistance in their daily operations.
Ingredients
- 1.4 kg veal ossobucco
- 100g plain flour
- ¼ cup extra virgin olive oil
- 30g unsalted butter
- ½ onion, finely chopped
- ½ carrot, finely chopped
- ½ celery stick, finely chopped
- 1/3 cup dry white wine
- 1 cup veal stock
- 250g tinned whole tomatoes
- 100g peas, fresh or frozen
Gremolata
- ¼ bunch parsley
- 1 clove garlic
- Zest of 1 lemon
- Splash olive oil
Method
- Dust the ossobucco 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 ossobucco in batches and brown on both sides. Set aside.
- Add the onion, carrot and celery and sauté for 2–3 minutes then add the wine and reduce slightly before adding the stock and tomatoes. Stir well and bring to a simmer. Return the ossobucco to the cooker 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 10–15 minutes. Stir in the peas.
- To prepare the gremolata combine all ingredients and mix well.
- Serve the ossobucco with risotto 'alla Milanese' and sprinkled with gremolata.
Note If a thicker sauce is preferred select SAUTÉ/SEAR function and 10 minutes cook time. Press START and cook until desired consistency is reached.
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