Veal cheeks in garden style

Cut the vegetables.

In a pressure cooker put the oil and seal the cheeks with salt and pepper. And set aside.

In the oil that it releases, we fry the vegetables little by little. Add the cheeks and add red wine about 250-300 ml. Let the alcohol evaporate.

Cover the meat with water up to the top and close the pot. When steam starts to come out, program 50 minutes. After 50 minutes, remove the cheeks to cut them and add them again.

Continue cooking until the broth is reduced.