High-pressure Cooker Recipe for Milanese-style Ossobuco
Spice Up Your Osso Buco Game with a modern twist: Whip up this classic dish using a pressure cooker! Traditionally, veal shanks require a long, steady simmer to tenderize, but a pressure cooker brings you succulent results in no time.
Here's your shopping list: Ask your butcher for crosscut veal shank pieces from the meatier, wider end of the shank.
Let's go straight to the kitchen: Pressure cooker fans, our kitchen prefers the stovetop model, but this recipe can also work in an electric one. Use the brown setting for steps 3 through 5, then cook on high pressure.
If you're intrigued, dig into the details below. This recipe was part of our exciting pressure cooker feature. We also recommend our pressure cooker short ribs recipe for more pressure cooker goodness!
- Serves: 4 lucky souls
- Difficulty Level: A breeze for beginners
- Total Time: 1 hour and 30 enchanting minutes
Recipe:
Osso Buco in a Hurry
Ingredients:
For the Osso Buco:- 1/2 cup all-purpose flour- 4 (1.5 inches thick) veal shank pieces (approx. 3 lbs)- 1.5 tsp kosher salt, plus extra for seasoning- 0.75 tsp freshly ground black pepper, plus extra for seasoning- 3 tbsp olive oil- 4 cloves of garlic, finely chopped- 1 large carrot, peeled and chopped into bite-sized pieces- 1 large stalk of celery, chopped- 1 large onion, chopped- 1 tbsp tomato paste- 1/2 cup dry white wine- 1 (14.5 oz) can crushed tomatoes- 1 cup low-sodium beef broth- 2 bay leaves
For the zesty Gremolata:- 1/4 cup finely chopped Italian parsley leaves- 2 cloves of garlic, finely chopped- Zest of 1 large lemon- Kosher salt and freshly ground black pepper
Instructions:
For the Osso Buco:- Dust the veal shanks in the flour, season, and coat. Cook 'em up in the oil until golden.- Set the shanks aside and sauté the garlic, carrot, celery, onion, and tomato paste with salt, pepper, and oil. Cook until the paste is no longer raw.- Add the wine and let it reduce to a thicker consistency. Stir in the tomatoes, broth, and bay leaves. pop the shanks back in, turning to coat in the liquid.- Cook under pressure for 30 minutes, letting it drop naturally for 15 minutes.
For the zesty Gremolata:- Mix parsley, garlic, lemon zest, salt, and pepper. Let the citrus oils bond with the parsley for a minute.
Final Touch:- Dress your Osso Buco with the gremolata and serve over egg noodles or mashed potatoes.
Stay tuned for more magic food tricks using your pressure cooker!
- This Osso Buco recipe, part of our exciting pressure cooker feature, uses veal shank pieces from the meatier, wider end of the shank, making it a great addition to your modern twist on traditional dishes.
- To tenderize the veal shanks, this recipe uses a pressure cooker, which brings succulent results in no time, unlike the traditional long, steady simmer method.
- This recipe can be prepared using either a stovetop pressure cooker or an electric one, with the brown setting used for steps 3 through 5, followed by high-pressure cooking.
- The zesty Gremolata, made with finely chopped Italian parsley leaves, the zest of a large lemon, garlic, salt, and pepper, is the perfect final touch for your pressure cooker-made Osso Buco Milanese, usually served over egg noodles or mashed potatoes.
