4 - 6

Cook Time

28 min


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


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.