Multi Cooker Veal,Beef and Lamb Recipes
Osso Buco
Method – Slow Cook
Open the lid and press the Brown button and then press Start. Season
the shank pieces. Heat the oil and add the veal in batches, cook until
browned or around 5 minutes then remove and set aside. Add the
onion and garlic and sauté for 2-3 minutes. Then add the carrots, celery
and prosciutto and cook for a further 5 minutes. Add the wine and stir,
making sure to get the brown bits off the bottom of the pot. (Do not use
any metal utensils when cooking). Add the canned tomato and heat for
another 5 minutes. Add the shank pieces, stock, thyme and oregano and
stir gently. Bring to boil and press the Slow Cook button, set 6 hours on
the timer and then Start. Close the lid and make sure that the pressure
limiting valve is set on Exhaust. Once finished open the lid. Let the food
sit in the cooking pot for another 15 minutes to cool. Ready to serve.
Method – Pressure Cook
Open the lid and press the Brown button and then press Start. Season
the shank pieces. Heat the oil and add the veal in batches, cook until
browned 5 minutes then remove and set aside. Add the onion and garlic
and sauté for 2-3 minutes. Add the carrots, celery and prosciutto and
cook for a further 5 minutes. Add the wine and stir making sure to get
the brown bits off the bottom of the pot. (Do not use any metal utensils
when cooking). Add the canned tomato and heat for another 5 minutes.
Add the shank pieces, stock, thyme and oregano and stir gently. Bring to
boil. Close the lid and lock. Press the High Pressure button, then set the
Timer of 30 minutes, and press Start. Make sure that the pressure limiting
valve is set to Sealed. To open the lid, turn the pressure limiting valve
to Exhaust. Wait until the pressure has reduced and the safety release
function allows you to open the lid. Ready to serve.
Ingredients ( Serves 4)
- 4 veal shanks (approx. 1
1/2
kg)
- 1tbsp olive oil
- 60g prosciutto
- 125ml dry white wine
- 250ml chicken stock
- 2 sprigs of fresh thyme
- 1 large carrot, diced
- 1 onion
- 2 garlic cloves
- 1 celery, diced
- 375g canned roma tomato
- 2tsp dried oregano
- Salt and pepper
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