Veal Osso Bucco Pressure Cooker Recipe

Veal Osso Bucco Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 8-quart – Time: 20 minutes at HIGH pressure

OSSO BUCCO

• 6 (¾-pound) veal shanks (about 4 pounds total), tied with kitchen twine to prevent them from falling apart during cooking
• 3 to 4 tablespoons all-purpose flour
• 3 tablespoons olive oil
• sea salt, as needed
• freshly ground black pepper
• 3 tablespoon unsalted butter
• 2 large yellow onions, finely chopped
• 2 large carrots, finely chopped
• 3 ribs celery, finely chopped
• 2 (4-inch) strips lemon zest
• 1 cup dry white wine
• 1 cup low-sodium chicken broth
• 1 (15-ounce) can diced stewed tomatoes, drained
• 1 teaspoon chopped fresh thyme or 1 tablespoon minced fresh basil

GREMOLATA

• zest of 2 medium lemons, cut off in strips
• 2 cloves garlic, peeled
• ¾ cup packed fresh flatleaf parsley leaves (about ¾ bunch)

Method

1. Pat the veal dry with paper towels and sprinkle with the flour
2. In a 5- to 8-quart pressure cooker, heat half the oil over medium-high heat until very hot
3. Add 2 or 3 veal shanks (however many you can fit in a single layer) and brown on all sides, 3 minutes total
4. Transfer to a plate and tent with aluminum foil to keep warm
5. Repeat with the remaining oil and veal
6. Season to taste with salt and pepper
7. Discard the fat in the pot
8. Add the butter; when it has melted, add the onions, carrot, and celery and cook, stirring, until softened, about 5 minutes
9. Add the lemon zest, wine, broth, drained tomatoes, and thyme
10. Return the veal shanks and any accumulated juice to the pot, pushing them into the liquid
11. Close and lock the lid
12. Set the burner heat to high
13. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
14. Set a timer to cook for 20 minutes
15. Remove the pot from the heat
16. Open the cooker with the Natural Release method; let stand for 15 minutes
17. Be exact with your timing, so set a timer
18. Be careful of the steam as you remove the lid
19. Transfer the shanks to a bowl with tongs, snip off the string around the meat and discard, and cover loosely with foil
20. Skim off any excess fat
21. Let rest about 10 to 15 minutes while making the gremolata
22. In a small food processor, combine the zest, garlic, and parsley; pulse until finely chopped
23. Pour the gremolata into the pot juices
24. Taste for salt and pepper
25. Serve the shanks with the pot juices poured over them
26. This is also very good served reheated the next day

Full List of Meat Recipes
Full List of Veal Recipes