1Peel and cut the shallots into 4.
Peel the cloves of garlic.
2Brown the pieces of Osso Buco (veal shanks) in the pressure cooker, switched to Brown, with the olive oil, shallots and peeled cloves of garlic. Season with salt and pepper, stir.
3Cook for 4 min. Add the peeled tomatoes, their juice, and the juice from the oranges.
4Mix and close the pressure cooker. Set to Simmer and cook for 45 minutes, position the pressure button to Steam.
5Start cooking by pressing the Start/Stop button. When the meat is cooked, serve with spaghetti.
6Add a few cherry tomatoes at the start of the recipe and 1 candied lemon cut into 4 pieces.
1Peel and cut the shallots into 4.
Peel the cloves of garlic.
2Brown the pieces of Osso Buco (veal shanks) in the pressure cooker, switched to Brown, with the olive oil, shallots and peeled cloves of garlic. Season with salt and pepper, stir.
3Cook for 4 min. Add the peeled tomatoes, their juice, and the juice from the oranges.
4Mix and close the pressure cooker. Set to Simmer and cook for 45 minutes, position the pressure button to Steam.
5Start cooking by pressing the Start/Stop button. When the meat is cooked, serve with spaghetti.
6Add a few cherry tomatoes at the start of the recipe and 1 candied lemon cut into 4 pieces.
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