Veal Osso Buco

Name: Veal Osso Buco
Yield: 4 servings
Cuisine: French
Ingredients: 200ml Water; 100g Chopped onions; 1 tablespoon Olive oil; 1000g Bone-in veal shank; 200g Tomato pulp; 24g Maggi veal stock; 2 teaspoons Orange zest

CCookeo

Low CarbLow Calorie

Cuisine: French

Nutrition per serving

120

Calories

0.3g

Protein

2.3g

Carbs

12.5g

Fat

by CookAdapt

Published Jul 12, 2026

Servings

Ingredients

200 ml water
100 g onion
1 tablespoons olive oil
1000 g veal shank with bone
200 g tomato pulp
24 g Maggi veal stock
orange zest

Cookeo Instructions

Prepare the ingredients

Prepare all the ingredients.

2 min

Chop the onion

Chop the onion.

CookeoSauté·2 min

Sauté

Add the onion and the veal shank to the bowl. Sauté for 5 minutes.

CookeoBrown·5 min

Add the ingredients

Add all the ingredients. Add the stock diluted in water. Mix.

CookeoPressure Cook·2 min·Pressure: High·Quick release

Pressure cooking

Cook under pressure. Let rest on Keep Warm for 10-15 minutes before opening.

CookeoPressure Cook·30 min·Pressure: High·Natural release (rest on Keep Warm)

Serve

Serve with fresh tagliatelle.

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