Osso Buco in Tomatoes
By :Francisca Alcalde
osobuco-atomatado-scaled-1046x1104-c-default_1080x1080
osobuco-atomatado-scaled-1046x1104-c-default_1080x1080
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Course Dinner, Side Dish
Difficulty Medium
Browse Category Dinner, Side Dishes
Duration 50 minutes
Cooking Technique Instant Pot, Pressure Cook, Saute
Main Ingredient Osso Buco
Keyword Osso Buco
Home Category Dinner, Side dish
Cook Time 50 Minutes
Servings
4 Servings
Ingredients
  • 4 pcs of osso buco
  • 4 tbsp flour
  • 3 tbsp olive oil
  • 1 onion, julienned
  • 1 leek, thinly sliced
  • 250 ml red wine
  • 1 pinch ground pepper
  • 1 pinch salt
  • 1 ½ cups (300 g) fresh crushed tomatoes
  • 1 cup water
Course Dinner, Side Dish
Difficulty Medium
Browse Category Dinner, Side Dishes
Duration 50 minutes
Cooking Technique Instant Pot, Pressure Cook, Saute
Main Ingredient Osso Buco
Keyword Osso Buco
Home Category Dinner, Side dish
Cook Time 50 Minutes
Servings
4 Servings
Ingredients
  • 4 pcs of osso buco
  • 4 tbsp flour
  • 3 tbsp olive oil
  • 1 onion, julienned
  • 1 leek, thinly sliced
  • 250 ml red wine
  • 1 pinch ground pepper
  • 1 pinch salt
  • 1 ½ cups (300 g) fresh crushed tomatoes
  • 1 cup water
osobuco-atomatado-scaled-1046x1104-c-default_1080x1080
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Dip the pieces of osso buco in flour. Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 10 Minutes . Add the olive oil and brown meat on both sides. Set aside.
  2. Press Saute again and set time to 10 Minutes. Add the onion and leek to the same oil and sauté for 6 minutes while stirring. Add the wine and stir for 4 minutes.
  3. Add the meat back to the pot, salt, pepper, the crushed tomatoes and 1 cup of water.
  4. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 30 Minutes.
  5. When done, press Cancel and let the pressure release naturally for 10 minutes. Then turn the steam release handle to Venting. Once all the pressure has been released, open the lid and serve.
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