Osso Buco Express Recipe - Cooking Index
Osso Buco Express Recipe - Cooking Index
This Italian dish, usually made with thick veal shanks, is done in a flash with the help of a pressure cooker. We call for thinner -- and less expensive -- veal shoulder arm steaks. They may be labeled as chops, just be sure to look for the small round bone. Serve over rice if you like.
Type: Meat| 1 tablespoon | 15ml | Olive oil |
| 2 lbs | 908g / 32oz | Bone-in veal shoulder arm steaks |
| 1 | Bag peeled baby carrots - (16 oz) | |
| 8 oz | 227g | Frozen small onions |
| = (half of a 16-oz bag) | ||
| 1 | Celery stalk - cut crosswise (medium) | |
| Into 1/2" pieces | ||
| 3 | Garlic cloves - minced | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1/4 teaspoon | 1.3ml | Dried thyme |
| 1 | Diced tomatoes - (14 1/2 oz) | |
| 1/4 cup | 59ml | Dry white wine |
| 1/2 cup | 20g / 0.7oz | Fresh parsley leaves - (loosely packed) - chopped |
| 2 teaspoons | 10ml | Grated fresh lemon peel |
In 6-quart pressure cooker, heat oil over high heat. Add half the veal and cook until browned on both sides. Transfer veal to bowl; repeat with remaining veal.
Add carrots, onions, celery, garlic, salt, pepper, and thyme, and cook 1 minute, stirring. Stir in tomatoes, wine, and 1/4 cup water; heat to boiling over high heat.
Return veal to pressure cooker. Following manufacturer's directions, cover pressure cooker, bring up to pressure, and cook under pressure 15 minutes. Release pressure quickly, as manufacturer directs.
In cup, mix parsley with lemon peel; sprinkle over stew.
This recipe yields 6 main-dish servings.
Each serving: About 220 calories, 29 g protein, 13 g carbohydrate, 6 g total fat (1 g saturated), 3 g fiber, 114 mg cholesterol, 625 mg sodium.
Source:
Good Housekeeping, date unknown
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