Osso Buco Veal Stew

Το Osso Buco is the ideal piece of Veal Shank for a well-cooked Stew but also for the perfect Beef Soup. In fact, I recommend sautéing the Osso Buco in olive oil, so that it takes on color and flavor from each side, before it is cooked and accompanied along the way by selected vegetables and aromatic spices. Thus, an innocent Greek Stew can be deliciously hellish with its multi-layered, hidden deliciousness!
Some prefer to accompany this dish with Pappardelle, others with Oven-Fried Potatoes, Barley, Risotto, Polenta. This time we enjoyed it with a super extra Mashed Potatoes!
Yours!

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Ingredients (3 large, filling portions) 3 large pieces of Ossobuco ∼1200gr 1 kilo of small onions+3 bay leaves 1 large onion+5-6 cloves of garlic 2 large ripe tomatoes+70gr of tomato paste 1 wine glass of olive oil+a glass of red wine 14 pieces of cloves+a cinnamon stick+10 allspice grains	In each peeled and whole onion, stick a couple of cloves. In a deep frying pan over medium heat, add half the olive oil and sauté the whole onions until well browned.	Turn occasionally so that they turn golden brown, taste delicious and become honeyed during cooking.
At the same time, in another pot, the pressure cooker, add the remaining oil, wipe each piece of meat with kitchen paper and sauté it well on all sides, putting them in the cooker one by one.	When all the pieces of meat have turned golden brown …	… Remove them to a large plate along with the small whole onions. Cover and keep warm.
Remove them to a large plate along with the small whole onions. Cover and keep warm.	In the pot, over low heat, place the sautéed pieces of meat and deglaze with the wine. Let them simmer for a while to evaporate the alcohol in the wine and to flavor the Ossobuco. Do not add water.	In the pot, over low heat, place the sautéed pieces of meat and deglaze with the wine. Let them simmer for a while to evaporate the alcohol in the wine and to flavor the Osso Buco. Do not add water.

Author Zambia G. Sifaki