Quick & Easy

Osso buco with olives, basil and anchovies

OSSO BUCO WITH OLIVES, BASIL AND ANCHOVIES
6
15M
40M
55M

Ingredients

Method

1.Heat oil in 6-litre (24-cup) pressure cooker; cook veal, in batches, until browned. Remove from cooker.
2.Cook onion, garlic, anchovy and chopped basil in cooker, stirring, until onion softens. Return veal to cooker with undrained tomatoes and wine; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 30 minutes.
3.Release pressure using the quick release method; remove lid. Stir in olives; season to taste.
4.Serve veal with sauce; top with basil leaves.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe suitable to freeze.

Note

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