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Osso-Buco a la Milanaise




Source of Recipe


Internet


List of Ingredients




Yield: 4 servings
3 1/2 lbs veal knuckles, cut into 3/4 inch slices
1 tbsp flour
4 tbsp butter
1 tbsp oil
1 large onion, peeled and chopped
1 tsp tomato paste
1 cup white wine
1 cup water
1 x garlic clove, chopped
salt and pepper
3 x tomatoes, peeled and quartered
1 tsp grated lemon zest


Recipe



NOTE: You will need a pressure cooker for this recipe.
Dust veal knuckles with flour; season with some salt and pepper.
In the pressure cooker, melt butter with oil over high heat. Add the veal knuckles, then saute for 3 minutes, until the edges are brown.
Add the chopped garlic and onion and cook for another 2 minutes.
Add the tomato paste and continue sauteeing for another minute. Deglaze with the white wine, then bring to a quick boil. Let it reduce for 2-3 minutes.
Pour in the water and add the bouquet garni. Cover, seal, then cook under pressure for 20 minutes.
Remove the cover and add the peeled tomatoes and lemon zest, then cover and cook under pressure for another 5 minutes.
Serve with risotto or steamed rice with grated parmesan cheese on the side.