Osso Buco Express Recipe

Name: Osso Buco Express
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 tbsp. olive oil; 2 lb. bone-in veal shoulder arm steaks; 1 bag peeled baby carrots; 8 oz. frozen small onions; 1 medium celery stalk; 3 clove garlic; 1/2 tsp. salt; 1/4 tsp. ground black pepper; 1/4 tsp. dried thyme; 1 can diced tomatoes; 1/4 c. dry white wine; 1/2 c. chopped fresh parsley leaves; 2 tsp. grated fresh lemon peel

Servings: persons

1 tbsp. olive oil
2 lb. bone-in veal shoulder arm steaks
1 bag peeled baby carrots
8 oz. frozen small onions
1 medium celery stalk
3 clove garlic
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. dried thyme
1 can diced tomatoes
1/4 c. dry white wine
1/2 c. chopped fresh parsley leaves
2 tsp. grated fresh lemon peel

1
In 6-quart pressure cooker, heat oil over high heat.
2
Add half the veal and cook until browned on both sides.
3
Transfer veal to bowl; repeat with remaining veal.
4
Add carrots, onions, celery, garlic, salt, pepper, and thyme, and cook 1 minute, stirring.
5
Stir in tomatoes, wine, and 1/4 cup water; heat to boiling over high heat.
6
Return veal to pressure cooker.
7
Following manufacturer's directions, cover pressure cooker, bring up to pressure, and cook under pressure 15 minutes.
8
Release pressure quickly, as manufacturer directs.
9
In cup, mix parsley with lemon peel; sprinkle over stew.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tbsp. olive oil, 2 lb. bone-in veal shoulder arm steaks, 1 bag peeled baby carrots, 8 oz. frozen small onions, and more.

Yes, Osso Buco Express falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Osso Buco Express

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