A delicious dish of meat (traditionally veal) stewed with stock and wine served with veggies. I cheated and used lamb served over a bed of warm soft polenta. I used a pressure cooked mu osso buco so it cut the time down, if you don't have one just use a oven dish and cook for double the time.
Ingredients:
6 Lamb Steak
Seasoned plain flour, to dust
2 tbs olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
2 garlic cloves, crushed
375ml dry red wine
400g can diced tomatoes
250ml beef stock
Cheesy Polenta (click on highlighted word to get recipe)
Method:
Dust lamb with flour. Heat half the oil in a pressure cooker. Cook lamb until browned all over. Remove and set aside. Add remaining oil to dish. Add onion, carrot, celery and garlic. Cook, stirring occasionally, for 10 minutes. Stir in wine. Simmer until reduced by half. Stir in tomatoes and stock. Bring to the boil. Add lamb to the pressure cooker. Lock in pressure valve and set to slow cook for 60mins. Release the pressure valve and unlock lid, remove lamb and set aside to keep warm. Cook remaining sauce until slightly thickened. Add back in meat and serve over polenta.
6 Lamb Steak
Seasoned plain flour, to dust
2 tbs olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
2 garlic cloves, crushed
375ml dry red wine
400g can diced tomatoes
250ml beef stock
Cheesy Polenta (click on highlighted word to get recipe)
Method:
Dust lamb with flour. Heat half the oil in a pressure cooker. Cook lamb until browned all over. Remove and set aside. Add remaining oil to dish. Add onion, carrot, celery and garlic. Cook, stirring occasionally, for 10 minutes. Stir in wine. Simmer until reduced by half. Stir in tomatoes and stock. Bring to the boil. Add lamb to the pressure cooker. Lock in pressure valve and set to slow cook for 60mins. Release the pressure valve and unlock lid, remove lamb and set aside to keep warm. Cook remaining sauce until slightly thickened. Add back in meat and serve over polenta.
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