Rosemary Veal Mince
(Total Time: 35 MIN| Serves: 6)
3lbs veal mince
2 cups stock
1 cup white wine
2 celery stalks diced
2 carrots diced
1 onion diced
2 tbsp. rosemary
1 tbsp. olive oil
salt and pepper
Heat the oil in your Instant Pot.
Brown the veal.
Add the onion and cook until softened.
Add the remaining ingredients.
Seal and cook on Stew 25 minutes.
Depressurize naturally and fish out any rosemary stems.
Per Serving (Calories 225 | Total Fats 17g | Net Carbs: 6g | Protein 25g |Fiber: 4g)