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Ingredients
2 1/2-3 pounds bone-in veal shoulder
2 tbsp neutral oil
1 tbsp ghee or butter
1 tsp sea salt
1/2 tsp pepper
1 large or 2 small onions, chopped
1 cubanelle pepper, chopped
3 minced garlic cloves
1 tsp fresh grated ginger
pinch of saffron threads
1 tsp cumin
1 tsp coriander
1/2 tsp smoked paprika
1/2 tsp regular paprika
1/2 tsp fennel seeds
1 bay leaf
1 tbsp tomato paste
1/2 cup red wine
1 pound of butternut squash, chopped
2 tbsp raisins
2 tbsp honey
2 cups beef stock
1/2 tsp sea salt, or to taste
1/4 tsp pepper
2 tbsp freshly chopped parsley or cilantro
Directions
- Turn on instant pot on Saute setting. Add oil. Add the veal pieces, salt and pepper, and cook for few minutes, until golden brown. Remove and set aside on a plate.
- Add ghee to the pot. Cook onions for about 4 minutes, then add the cubanelle pepper, all the whole and ground spices, ginger, garlic, and tomato paste. Cook for a couple of minutes.
- Add the red wine, and stir, getting the bits at the bottom of the pan, and the wine is almost absorbed.
- Add the butternut squash, raisins and honey. Stir until well coated.
- Add all the veal with juices back in, the additional salt and pepper, and the beef stock.
- If Saute button is still on, turn off. Cover the instant pot and move the knob setting to sealing. Press meat/stew button (should be 45min).
- When done, ventilate the instant pot. Take lid off, add the fresh parsley or cilantro.
Enjoy!
