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Le Chaudron recipe
Osso buco de veau (Cookéo)
Veal osso buco (Cookeo)
⏱ 55 minServes 6Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
6 slicesveal shank
400 g (14 oz)tomatoes, chopped
2carrots
2onions
2 clovesgarlic
150 ml (⅔ cup)white wine
1lemon zest
- 6 slices veal shank
- 400 g (14 oz) tomatoes, chopped
- 2 carrots
- 2 onions
- 2 cloves garlic
- 150 ml (⅔ cup) white wine
- 1 lemon zest
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Run the BROWN mode for 8 minutes, brown the veal shank on both sides and set aside.
- Still on BROWN mode, cook the onions, diced carrots and garlic, then deglaze with the white wine.
- Return the veal to the pot, add the crushed tomatoes and lemon zest and stir.
- Close the lid and run PRESSURE COOK mode for 35 minutes.
- Release the pressure slowly, open the lid and check the meat comes away from the bone easily.
- Run SIMMER mode for 10 minutes, lid off, to reduce the sauce. Adjust the seasoning and serve hot.
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