Osso Buco
A classic Italian braise of bone-in veal shanks in a rich tomato, wine and herb sauce, finished with a fresh gremolata garnish. From The Rootitoot Cookbook, A Grandma's Recipes for Your Instant Pot.
Ingredients
| 2 tbsp | 30 ml | olive oil |
| 4 | thick, bone-in veal shanks (about 3 lbs) | |
| — | salt | |
| — | pepper | |
| — | flour for dredging (maybe 1/3 cup or so) | |
| 2 tbsp | 30 ml | butter |
| 1 cup | 240 ml | diced onion |
| 1 cup | 240 ml | diced carrot |
| 0.5 cup | 120 ml | diced celery |
| 5 | garlic cloves, sliced or minced | |
| 0.5 cup | 120 ml | dry white wine |
| 0.75 cup | 180 ml | chicken or beef broth |
| 1 | can diced tomatoes, drained (14 oz) | |
| 2 tbsp | 30 ml | tomato paste |
| 2 tsp | 10 ml | fresh thyme (or 1 tsp dried) |
| 1 tsp | 5 ml | fresh rosemary (or 1/2 tsp dried) |
| 1 | bay leaf | |
| 3 tbsp | 45 ml | finely chopped Italian parsley (gremolata) |
| 2 tsp | 10 ml | grated lemon zest (gremolata) |
| 2 | garlic cloves, minced (gremolata) |
Instructions
The Rootitoot Cookbook, A Grandma's Recipes for Your Instant Pot.
- Press Sauté on the Instant Pot and when the display says Hot, add the oil. While it's heating up, season the veal shanks well with salt and pepper on both sides. Put the flour on a plate and dredge the seasoned veal in it, shaking off all the excess flour.
- Brown the veal well on both sides — about 5 minutes per side. Don't crowd it in the pan; do them in batches. Nice dark brown. That greatly enhances the flavour. Transfer the browned veal to a plate.
- Add the butter, onions, carrot and celery to the pot and sauté for a few minutes to soften. Add the garlic and tomato paste and continue to sauté, stirring frequently until the tomato paste darkens. This adds a deep, rich flavour to the sauce.
- Add the wine and chicken broth and deglaze the pot: scrape all the brown bits off the bottom of the pot into the liquid.
- Add the tomatoes and stir occasionally until the mixture is simmering. Add the thyme, rosemary and bay leaf. Return the veal to the pot, fitting them all in one layer if possible.
- Close the lid and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 40 minutes. When it beeps that it's done, leave it for 15 minutes natural release. Flip the valve to Venting for a quick release of the remaining pressure.
- While it's cooking, stir together the gremolata ingredients and set aside.
- Open the Instant Pot, press Cancel and gently transfer the osso buco to a plate (it will be very tender) and cover with foil. Discard bay leaf. Remove excess fat from the surface of the sauce. Press Sauté. Bring the sauce to a boil and let it reduce and thicken for several minutes to make a thick sauce consistency.
- Serve the osso buco topped with some of the sauce and a sprinkle of the gremolata.