Braised Ossobuco, a simple autumn second course, perfect for those lunches or dinners with friends, perhaps accompanied by polenta or mashed potatoes. A very tasty recipe, from the peasant tradition, rich in flavor and great for cold autumn and winter days. My version today is prepared with the pressure cooker. An alternative cooking method to the traditional one, much faster and more practical, which allows you to maintain the nutritional properties of the food. To prepare this recipe, you will need to make some cuts on the edges of the meat to prevent it from curling during cooking. A dish that certainly calls for polenta, but also perfect for the classic bread dipping due to its irresistibly tasty sauce. Simple, delicious, with a rustic and homemade flavor, these braised ossobuco in a pressure cooker will be ready in a click!

If you are interested in other pressure cooker second course recipes, also read:

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 2 People
Cooking methods: Pressure Cooker
Cuisine: Italian
Seasonality: Autumn, Winter

470.17 Kcal

calories per serving

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Energy 470.17 (Kcal)
Carbohydrates 30.37 (g) of which sugars 5.04 (g)
Proteins 22.96 (g)
Fat 23.85 (g) of which saturated 1.83 (g)of which unsaturated 0.38 (g)
Fibers 6.06 (g)
Sodium 2,189.16 (mg)

Indicative values for a portion of 391 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2 veal ossobuco
1/2 white onion
1 carrot
1 stalk celery
2 tbsp extra virgin olive oil
6 oz red wine
1 cup tomato sauce
all-purpose flour (as needed)
bay leaf (as needed)
rosemary (as needed)
salt (as needed)
pepper (as needed)
chopped parsley (as needed)

Tools

Pressure Cooker
Cutting Board
Knife

Steps

First, clean the onion, carrot, and celery stalk. Then chop them finely and set aside. Make some incisions on the sides of the meat to prevent it from curling during cooking, and dust it on both sides with flour.
Next, heat the oil in the pot and brown the ossobuco for a few minutes on both sides. Then deglaze with white wine, letting the alcohol evaporate. At this point, add the previously chopped vegetables and tomato sauce.
Adjust salt and pepper, season the meat with bay leaf and rosemary, and close the pot. Bring to maximum power and, from the start of the whistle, cook for 8 minutes. Obviously, cooking times are relative and depend on the type of pot you have.
Once the cooking time has elapsed, gradually release the steam and open the pot. If necessary, reduce the sauce over high heat and add some chopped parsley. Stir and serve at the table.