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Veal Osso Bucco

Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 45 minutes
Energy: 318 kcal / serving

Instructions

  • 1.   Coat the meat with flour, tap to remove excess. Brown on all sides in a pressure cooker with a little oil.
  • 2.   Peel and slice the carrots into thick rounds, thinly slice the onions, mince the garlic. Add them to the pressure cooker, along with the tomatoes and white wine. Season with salt and pepper, add the bouquet garni and close the pressure cooker.
  • 3.   Cook for 45 minutes from the start of the valve rotation, on low heat.

Ingredients for servings

  • 10 cl of oil
  • 3 garlic cloves
  • 400 g of crushed tomato
  • 200 g of carrot
  • 100 g of onion
  • 20 cl of dry white wine
  • 1 bouquet garni
  • 4 slice of veal shank

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    318 kcal
    16 %
  • Fat
    23,78 g
    34 %
  • of which saturated
    3,27 g
    16 %
  • Carbohydrates
    13,58 g
    5 %
  • of which sugar
    7,96 g
    9 %
  • Protein
    2,46 g
    5 %
  • Fibers
    4,34 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.