Ossobucco
Serves
4 - 6
Cook Time
28 min
INGREDIENTS
1 kg of turkey osso bucco
2 carrots
2 stalks of celery
1 onion
200 g chopped tomatoes
1 tbsp tomato paste
40 cl water
½ cup chicken stock
10 cl dry white wine
2 bay leaves
100 g flour
10 sprigs of parsley
Zest of half a lemon
1 clove of garlic
2 tbsp olive oil
Salt and freshly ground pepper
METHOD
Open the Multi Cooker and select BROWN/SAUTÉ mode.
Place flour in a dish and season with salt and peppe
Wrap each piece of meat in flour and pat off excess.
Heat the olive oil and place the pieces of meat in the pan without overlapping. Brown them on both sides.
Remove the meat from the pan and brown the onion in the pan for 2/3 minutes. Stop cooking.
Add the carrots, celery, tomatoes and tomato paste, white wine, chicken stock, and bay leaves to the pan.
Mix gently everything together and place the turkey pieces on top.
Close the lid and turn the pressure release valve to the closed position.
Select the MEAT/STEW mode for 20 minutes
At the end of the cooking time, gently release the steam according to the recommendations.
Chop the parsley, lemon zest and garlic together.
Sprinkle the turkey osso bucco with this mixture before eating and adjust the seasoning with salt and pepper.
