Tender veal pieces in a white wine and tomato sauce, mixed in with olives - perfect with pasta
- 8 veal osso buco pieces (2.1 kg)
- 8 eschalots, peeled
- 1 cup white wine
- 2 x 410 g can duo tomatoes and paste
- 1½ cups beef stock
- 1 ½ cups mixed marinated olives (300 g)
- Fresh oregano, to garnish (optional)
- Cooked rissoni, to serve (optional)
- Heat 1 tbsp olive oil in a large frying pan over a high heat. Add veal in two batches. Cook, turning occasionally, for about 5 minutes or until browned all over. Transfer to a removable bowl of a 5 to 6-litre slow cooker.
- Reduce heat to medium. Heat another 1 tbsp olive oil in same pan. Add eschalots. Cook, stirring occasionally, until browned. Add wine. Boil until reduced by half. Transfer to slow cooker.
- Combine tomatoes with stock in a large jug. Season with salt and pepper. Pour into slow cooker. Stir to combine. Cover with lid.
- Cook on low heat for about 7 hours, or until meat is tender. Stir in olives.
- Garnish with oregano. Serve with risoni.
To prepare in a pressure cooker: brown the osso buco pieces in a large frypan over a medium heat as described. Transfer to a 8L (medium size) pressure cooker. To the frying pan, add the extra oil and the eschalots, add the wine and reduce by half. Pour over the osso buco. Combine the tomatoes and the stock, seasoning to taste. Add to the cooker. Following manufacturer’s directions, close and lock lid of the pressure cooker. Bring to high pressure, reduce heat to stabilise pressure and cook for 40 minutes. Release pressure. Add the olives and serve as suggested.
Eshcallots can be replaced with pickling onions or 2 large onions, chopped. Veal osso buco is available at large supermarkets or butchers. It’s best to buy even-sized pieces as this will ensure even cooking.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||3.8 g|
|Total carbohydrates||28.8 g|
|- Sugars||21.0 g|
|Dietary fibre||9.1 g|