Veal osso bucco Ingredients: 1 can of 400 g of - crushed tomatoes - 200 g of - carrots - flour - 10 cl of - oil - 100 g of - onions - (approximately 2) salt - pepper - 4 slices of - veal shanks - of approximately 200 g each 3 cloves of - garlic - 20 cl of - dry white wine - 1 bouquet garni .
Utensils：
10'- + QUICK- with the AirFryer- Save- 10min- cooking with the AirFryer- with- 1 casserole dish- 1 brush- €6.72 1 Blender- 1 Knife- kitchen knives 1 Electric slow cooker-
Total time: 1h05 Preparation: 20 minRest:- Cooking: 45 min
Phase 1
Flour the meat, tap to remove the excess. Brown them on all sides in a pressure cooker with a little oil.
Phase 2
Peel and cut the carrots into thick slices, slice the onions, chop the garlic. Add them to the casserole, along with the tomatoes and white wine. Salt and pepper, add the bouquet garni and close the casserole dish.
Phase 3
Cook for 45 minutes from the moment the valve rotates, over low heat.
Utensils：
10'- + QUICK- with the AirFryer- Save- 10min- cooking with the AirFryer- with- 1 casserole dish- 1 brush- €6.72 1 Blender- 1 Knife- kitchen knives 1 Electric slow cooker-
Total time: 1h05 Preparation: 20 minRest:- Cooking: 45 min
Phase 1
Flour the meat, tap to remove the excess. Brown them on all sides in a pressure cooker with a little oil.
Phase 2
Peel and cut the carrots into thick slices, slice the onions, chop the garlic. Add them to the casserole, along with the tomatoes and white wine. Salt and pepper, add the bouquet garni and close the casserole dish.
Phase 3
Cook for 45 minutes from the moment the valve rotates, over low heat.