Ossobucco
A pressure-cooker osso buco made with turkey, finished with a fresh lemon and parsley gremolata.
Source
Recipe Info
Servings: 4
Prep: 20m
Cook: 28m
Total: 48m
Ingredients
- 1kg turkey osso buco
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 200g tinned chopped tomatoes
- 1 tbsp tomato paste
- 400ml water
- 120ml chicken stock
- 100ml dry white wine
- 2 bay leaves
- 100g plain flour
- 10 sprigs parsley
- zest of 1/2 lemon
- 1 garlic clove
- 2 tbsp olive oil
- salt and freshly ground pepper
Instructions
- Set your multi-cooker/pressure cooker to Brown/Sauté mode.
- Season the flour with salt and pepper in a dish. Coat each piece of meat in the flour, patting off the excess.
- Heat the olive oil and brown the meat pieces on both sides without overlapping, then remove from the pan.
- Brown the onion in the same pan for 2–3 minutes, then stop cooking.
- Add the carrots, celery, tomatoes, tomato paste, white wine, chicken stock, water and bay leaves. Mix gently, then place the meat on top.
- Close the lid and set the pressure valve to closed. Cook on Meat/Stew mode for 20 minutes.
- Release the steam according to your cooker’s instructions.
- Finely chop the parsley, lemon zest and garlic together and sprinkle over the osso buco before serving. Adjust the seasoning with salt and pepper.