Osso Buco Pressure Cooker Recipe

Osso Buco Pressure Cooker Recipe

Ingredients

Serves: 6

Pressure Level: HIGH

Release: NATURAL

TIME UNDER PRESSURE 1 HOUR

• 6 (8- to 10-ounce) osso buco-style veal shanks, 1½ inches thick
• salt and pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 carrots, peeled and chopped
• 9 garlic cloves, minced
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• ½ cup dry white wine
• 2 cups beef broth
• 1 (14.5-ounce) can diced tomatoes, drained
• 2 bay leaves
• ¼ cup chopped fresh parsley
• 2 teaspoons grated orange zest

Method

1. Pat shanks dry with paper towels, tie each around circumference with kitchen twine, and season with salt and pepper
2. Heat 1 tablespoon oil in pressure-cooker pot over medium-high heat until just smoking
3. Brown half of shanks on one side, about 5 minutes; transfer to large plate
4. Repeat with remaining 1 tablespoon oil and remaining shanks; transfer to plate
5. Add onions and carrots to fat left in pot and cook until onions are softened, about 5 minutestir in two-thirds of garlic, then tomato paste, and cook until fragrant, about 1 minutStir in flour and cook for 1 minutWhisk in wine, smoothing out any lumps, and cook until slightly reduced, about 1 minutStir in broth, tomatoes, and bay leaveUsing wooden spoon, scrape up all browned bits stuck on bottom of poNestle browned shanks with any accumulated juices in pot

HIGH PRESSURE FOR 1 HOUR:

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 1 hour, adjusting heat as needed to maintain high pressure

NATURALLY RELEASE PRESSURE:

1. Remove pot from heat and allow pressure to release naturally for 15 minutes
2. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Transfer shanks to serving dish, tent loosely with aluminum foil, and let rest for 15 minutes
5. Bring sauce to simmer over medium-high heat and cook until slightly thickened, about 15 minutes
6. Strain sauce into fat separator, let sit 5 minutes, then pour defatted sauce back into now-empty pot
7. To make gremolata, combine parsley, remaining garlic, and orange zest in bowGently reheat sauce over medium heat until hot and season sauce with salt and pepper to tastOff heat, stir in half of gremolata and let stand for 5 minuteRemove twine from shanks, spoon sauce over top, and sprinkle with remaining gremolata as desired before serving

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