Osso Bucco, Orecchiette and Basil Dressing (Pressure Cooker)
Servings
4
servingsPrep time
5
minutesCooking time
45
minutesIngredients
1 kg 1 beef osso bucco
Salt and pepper
1 1 brown onion
3 3 garlic cloves
Olive oil
700 g 700 tomato basil passata
2 2 bay leaves
1/2 1/2 Tbsp brown sugar
1/2 cup 1/2 kalamata olives
1 1 bunch basil
1/4 cup 1/4 almond flakes 25g parmesan
1/2 1/2 lemon
Method
- Pat dry beef and season with salt and pepper. Finely dice onion and chop garlic.
- Bring large pan to medium-high heat, drizzle with olive oil and sear beef for around 2 minutes on each side until golden brown. Remove from pan and set aside.
- In same pan, drizzle a little more olive oil, add onion and garlic, and sauté for 3-5 minutes. Add passata and bay leaves, season with salt and pepper and add brown sugar.
- Cook for 5 minutes and add olives. Remove from heat.
- Place beef into pressure cooker and add tomato sauce. Program pressure cooker to 30-40 minutes in pressure, close lid and press start.
- Meanwhile, pick basil leaves and place into blender. Add almond flakes, parmesan, zest of 1⁄2 lemon and juice of half lemon. Add 1⁄2 cup olive oil and season with salt and pepper. Blitz until combined and runny. Set aside.
- Carefully remove beef from pressure cooker. Serve osso bucco on orecchiette with sauce and olives. Drizzle runny basil pesto and sprinkle shaved parmesan. Enjoy.
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