Pressure Cooker Osso Bucco, Orecchiette & Basil Dressing
Prep time: 5 mins
Cooking time: 45-50 mins
Serves: 4
Ingredients
- 1kg Beef Osso Bucco
- 1 Brown Onion
- 3 Garlic Cloves
- 2 Bay Leaves
- 700g Tomato Basil Passata
- ½ Tbsp Brown Sugar
- ½ Cup Kalamata Olives
- 1 Bunch Basil
- ¼ Cup Almonds Flakes
- ½ Lemon
- 25g Parmesan Cheese
- ½ Cup Olive Oil
- Salt and Pepper
Method
- Pat dry the beef and season with salt and pepper. Finelly dice the onion and chop the garlic.
- Bring a large pan to medium high heat, drizzle with olive oil and sear for approx. 2 mins on each side until golden brown. Remove from pan and set aside.
- In the same pan, drizzle a little more olive oil, add the onions, garlic and sauté for 3-5 mins. Add the Passata and the bay leaves, season with salt and pepper and add the brown sugar.
- Cook for 5mins and add the olives. Remove from heat.
- Place the beef into the pressure cooker and add the tomato sauce. Program the pressure cooker to 30-40 mins in pressure, close the lid and press start.
- Meanwhile, pick the basil leaves and place into a blender, add the almonds, add the parmesan cheese, zest the rind of ½ a lemon, squeeze the juice of half the lemon, add the olive oil, and season with salt and pepper. Blitz until combined and runny. Set aside.
- Carefully remove beef from pressure cooker.
- Serve on a bed of orecchiette, Osso Buco with sauce and olives, drizzle the runny basil pesto and sprinkle shaved parmesan cheese. Enjoy.
