Ingredients (4 people):
Osso buco pork, 8 pieces
1 large onion
2 large leeks
2 red peppers
Laurel, 2 sheets
Garlic, 2 or 3 cloves
Port wine, 150 ml
Flour, quantity needed to flour the pieces of meat
Extra virgin olive oil, 50 ml
Mushrooms or mushrooms, 200grs.
Peel and chop the vegetables into very small pieces and set aside.
Put a little oil in the pot where we will cook everything. We pepper the meat, we pass it for a little – without going over – of flour and we throw them in the already hot oil to brown them on both sides and thus seal the fillets (approximately between 1 and 2 minutes will be ready).
Add the peeled tomato and cut into pieces with the peeled and chopped garlic in the pot. Cook a few minutes and add the rest of the vegetables and sauté over a high heat for one minute, stirring constantly so it does not stick.
Add the wine, bay leaves, pepper and a pinch of salt. We leave it to live fire a couple of minutes until it boils and so part of the alcohol evaporates.
Lower the heat, close the lid of the fast pot, wait for the valve to rise and let cook the time that the manufacturer tells how to cook meats. In mine, it’s about 20 minutes.
After that time, we put out the fire. Let the pot cool and open (once again, following the manufacturer’s safety recommendations).
In my case, I separate the meat from the vegetables, and I crush the latter so that there is a thick and delicious sauce. After, add it to the meat and cook together for a few minutes.
Apart, I cook mushrooms, with a little oil and then add it to the meat and vegetable sauce.
We test and rectify salt if necessary.