Pressure Cooker Osso Bucco, Orecchiette & Basil Dressing


Prep time:mins  
Cooking time: 45-50 mins
Serves: 4


  • 1kg Beef Osso Bucco  
  • 1 Brown Onion 
  • 3 Garlic Cloves 
  • 2 Bay Leaves 
  • 700g Tomato Basil Passata  
  • ½ Tbsp Brown Sugar  
  • ½ Cup Kalamata Olives 
  • 1 Bunch Basil  
  • ¼ Cup Almonds Flakes 
  • ½ Lemon 
  • 25g Parmesan Cheese 
  • ½ Cup Olive Oil  
  • Salt and Pepper 


    1. Pat dry the beef and season with salt and pepper. Finelly dice the onion and chop the garlic. 
    2. Bring a large pan to medium high heat, drizzle with olive oil and sear for approx. 2 mins on each side until golden brown. Remove from pan and set aside.
    3. In the same pan, drizzle a little more olive oil, add the onions, garlic and sauté for 3-5 mins. Add the Passata and the bay leaves, season with salt and pepper and add the brown sugar.
    4. Cook for 5mins and add the olives. Remove from heat.
    5. Place the beef into the pressure cooker and add the tomato sauce. Program the pressure cooker to 30-40 mins in pressure, close the lid and press start.
    6. Meanwhile, pick the basil leaves and place into a blender, add the almonds, add the parmesan cheese, zest the rind of ½ a lemon, squeeze the juice of half the lemon,  add the olive oil, and season with salt and pepper. Blitz until combined and runny. Set aside.
    7. Carefully remove beef from pressure cooker.
    8. Serve on a bed of orecchiette, Osso Buco with sauce and olives, drizzle the runny basil pesto and sprinkle shaved parmesan cheese. Enjoy. 

    Ingredients for Pressure Cooker Osso Bucco, Orecchiette & Basil Dressing

    Onion Brown Each

    $1.00 ea

    Garlic Head Each

    $3.00 ea

    Lemon Imperfect Each

    $0.59 ea

    Lemon Premium Each

    $1.40 ea

    Fresh Herbs Basil Bunch

    $2.00 ea