Easy Osso Buco
By Instant Pot
Easy Osso Buco
By Instant Pot
Yield/Serves:
Makes 6 servings
- 1 cup finely chopped onion
- ½ cup finely chopped carrot
- ½ cup finely chopped celery
- ¼ cup fat-free, lower-sodium chicken broth
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1 (14.5-ounce) can whole San Marzano tomatoes, drained and chopped
- 4 garlic cloves, minced
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 teaspoons olive oil
- 6 (10-ounce) veal shanks (2 inches thick)
- ¾ cup chardonnay or other dry white wine
- ¼ cup finely chopped fresh parsley
- 1 teaspoon grated orange rind
- 1 small garlic clove, minced
Serve over saffron risotto or just plain rice or polenta. Place the veal shanks on their sides so that the meat can fit in the Instant Pot in a single layer. This recipe was designed for use with the 6-quart Instant Pot Ultra.
Combine first 8 ingredients (through garlic), ¼ teaspoon of the salt, and ¼ teaspoon of the pepper in the inner pot of a 6-quart Instant Pot®.
Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons of the oil to pan; swirl to coat. Sprinkle veal with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Add half of veal to pan; cook 10 minutes, browning on all sides. Place veal in cooker. Repeat procedure with remaining 2 teaspoons oil and remaining veal. Add wine to pan, scraping pan to loosen browned bits. Bring to a simmer; cook until reduced to ½ cup (about 2 minutes). Pour wine mixture over veal in cooker. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 4 hours cook time. (Cook additional time, if necessary, until veal is very tender.)
Remove veal from cooker; keep warm. Skim fat from surface of cooking liquid; pour cooking liquid into a medium saucepan. Bring to a boil over medium-high heat; cook until reduced to 3 cups (about 13 minutes), stirring occasionally.
Combine parsley, orange rind, and 1 garlic clove in a small bowl. Divide veal among 6 shallow bowls; top evenly with cooking liquid and parsley mixture.
Combine first 8 ingredients (through garlic), ¼ teaspoon of the salt, and ¼ teaspoon of the pepper in the inner pot of a 6-quart Instant Pot®.
Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons of the oil to pan; swirl to coat. Sprinkle veal with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Add half of veal to pan; cook 10 minutes, browning on all sides. Place veal in cooker. Repeat procedure with remaining 2 teaspoons oil and remaining veal. Add wine to pan, scraping pan to loosen browned bits. Bring to a simmer; cook until reduced to ½ cup (about 2 minutes). Pour wine mixture over veal in cooker. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 4 hours cook time. (Cook additional time, if necessary, until veal is very tender.)
Remove veal from cooker; keep warm. Skim fat from surface of cooking liquid; pour cooking liquid into a medium saucepan. Bring to a boil over medium-high heat; cook until reduced to 3 cups (about 13 minutes), stirring occasionally.
Combine parsley, orange rind, and 1 garlic clove in a small bowl. Divide veal among 6 shallow bowls; top evenly with cooking liquid and parsley mixture.