Osso Bucco
Osso Bucco in a third of the time. Will melt in your mouth in just 45 minutes!
Osso Bucco is shin beef, including the bone, braised with tomatoes, vegetables, white wine, and herbs. The stew tasted a lot like osso Bucco and was quite tasty.
Ingredients
- 4 Veal Osso Bucco shanks
- 1/2 cup flour
- 4 Tbs Olive oil
- 6 cloves Garlic
- 1 carrot finely diced
- 1 stalk celery, finely diced
- 1 medium Onion, diced
- 1 Tbs Tomato paste
- 1/2 cup white wine
- 1 can crushed tomatoes
- 1 cup salt reduced beef stock
- 2 bay leaves
Step 1
Place the flour in a large shallow dish and whisk in 1/2 tsp salt and 1/4 tsp pepper.
Step 2
Pat the veal shanks dry with paper towels and rub all sides with the 1 tsp salt and 1/2 tsp pepper. Place the shanks in the flour mixture and coat all sides of the shanks.
Step 3
Heat the oil pressure cooker over medium heat. Add the shanks and cook, turning occasionally, until browned on all sides working in batches if necessary. This should take about seven minutes. Set shanks aside.
Step 4
Increase heat to medium high and add the garlic, carrot, celery, onion, red pepper flakes (if using) and tomato paste and season with salt and pepper to taste, and stir with a wooden spoon to combine. Cook, stirring occasionally, until well combined about 1 to 2 minutes.
Step 5
Add wine and deglaze, scraping up the browned bits from the bottom until the liquid is reduced by about three-quarters, about 5 minutes. Add the tomatoes, broth, and bay leaves and stir to combine.
Step 6
Return the shanks and any accumulated juices on the plate to the pressure Return shanks to cooker and turn to coat in the liquid. Arrange them in an even layer although they can overlap a little if necessary. Lock down lid and bring to high pressure over high heat. Reduce the heat to bring the pressure and cook the shanks for 30 minutes monitoring to keep heat at medium level. Remove the pressure cooker from the heat and allow the pressure to come down naturally.
Step 7
Transfer the shanks to a large, shallow serving dish and pour sauce over them. Serve immediately.
Chef’s Tips
Serve with mash.
Osso Bucco
Ingredients
- 4 Veal Osso Bucco shanks
- 1/2 cup flour
- 4 Tbs Olive oil
- 6 cloves Garlic
- 1 carrot (finely diced)
- 1 stalk celery ( finely diced)
- 1 medium Onion (diced)
- 1 Tbs Tomato paste
- 1/2 cup white wine
- 1 can crushed tomatoes
- 1 cup salt reduced beef stock
- 2 bay leaves
Instructions
- Place the flour in a large shallow dish and whisk in 1/2 tsp salt and 1/4 tsp pepper.
- Pat the veal shanks dry with paper towels and rub all sides with the 1 tsp salt and 1/2 tsp pepper. Place the shanks in the flour mixture and coat all sides of the shanks.
- Heat the oil pressure cooker over medium heat. Add the shanks and cook, turning occasionally, until browned on all sides working in batches if necessary. This should take about seven minutes. Set shanks aside.
- Increase heat to medium high and add the garlic, carrot, celery, onion, red pepper flakes (if using) and tomato paste and season with salt and pepper to taste, and stir with a wooden spoon to combine. Cook, stirring occasionally, until well combined about 1 to 2 minutes.
- Add wine and deglaze, scraping up the browned bits from the bottom until the liquid is reduced by about three-quarters, about 5 minutes. Add the tomatoes, broth, and bay leaves and stir to combine.
- Return the shanks and any accumulated juices on the plate to the pressure Return shanks to cooker and turn to coat in the liquid. Arrange them in an even layer although they can overlap a little if necessary. Lock down lid and bring to high pressure over high heat. Reduce the heat to bring the pressure and cook the shanks for 30 minutes monitoring to keep heat at medium level. Remove the pressure cooker from the heat and allow the pressure to come down naturally.
- Transfer the shanks to a large, shallow serving dish and pour sauce over them. Serve immediately.
- Serve with mash.
