Pressure Cooker Osso Buco

Makes 4 servings

Osso buco used to be an all-day recipe, saved for the most special of occasions. While we still think it’s a special dish to serve for a holiday or dinner party, preparing it in an electric pressure cooker makes it quick and easy. If you don’t have a pressure cooker, you can still make this dish in a Dutch oven or heavy-bottomed pot. Cook, covered, over a low simmer, until tender, about 1 1/2 hours, adding additional stock as needed to keep the veal covered about 3/4 of the way up the shank.

Ingredients

  • 2 sprigs thyme
  • 1 sprig rosemary
  • 4 cloves garlic
  • 4 veal shanks, tied
  • Kosher salt, as needed
  • Ground black pepper, as needed
  • 3 tablespoons canola oil
  • 1 cup all-purpose flour
  • 1 medium yellow onion, diced (about 2 cups)
  • 3 stalks celery, diced (about 1 cup)
  • 4 medium carrots, diced (about 1 cup)
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry white wine
  • 2 cups chicken stock (preferably homemade)
  • Chopped parsley, as needed for serving

Directions

  1. Cut a square of cheesecloth. Place the thyme, rosemary, and garlic inside the square and fold the sides up to create a pouch. Tie the pouch closed with kitchen twine and set aside.
  2. Heat the oil in a 6 or 8-quart electric pressure cooker on sauté mode set to medium heat. Season the veal with salt and pepper. Place the flour in a shallow dish, and dredge the veal in the flour until lightly coated. Shake off any loose flour, and, working in batches, brown the veal until golden brown on both sides, about 6 minutes. Transfer to a plate as done and set aside.
  3. Add the onion, celery, and carrots, and cook, stirring occasionally, until soft and fully cooked through, about 20 minutes. Add the tomato paste and stir to coat the vegetables. Cook until the paste deepens in color, about 3 minutes. Add the wine and cook until reduced by half, about 5 minutes.
  4. Add the chicken stock, herb pouch, and a pinch of salt. Close the pressure cooker and set for 30 minutes under high pressure.
  5. Allow the pressure to release naturally. Remove the lid, and transfer the meat to a plate and tent with foil to rest. Set the pressure cooker to sauté mode and bring the liquid to a simmer. Cook, uncovered, until the sauce has reduced by about half, about 20 minutes. Adjust seasoning with salt and pepper. Discard the herb pouch.
  6. Serve the veal on the bone with the sauce and vegetables, garnished with parsley.

CIA FOODIES


Pressure Cooker Osso Buco

Pressure Cooker Osso Buco
Makes 4 servings Osso buco used to be an all-day recipe, saved for the most special of occasions. While we still think it’s a special dish to serve for a holiday or dinner party, preparing it in an electric pressure cooker makes it quick and easy. If you don’t have a pressure cooker, you can still make this dish in a Dutch oven or heavy-bottomed pot. Cook, covered, over a low simmer, until tender, about 1 1/2 hours, adding additional stock as needed to keep the veal covered about 3/4 of the way up the shank.

Ingredients

  • 2 sprigs thyme
  • 1 sprig rosemary
  • 4 cloves garlic
  • 4 veal shanks, tied
  • Kosher salt, as needed
  • Ground black pepper, as needed
  • 3 tablespoons canola oil
  • 1 cup all-purpose flour
  • 1 medium yellow onion, diced (about 2 cups)
  • 3 stalks celery, diced (about 1 cup)
  • 4 medium carrots, diced (about 1 cup)
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry white wine
  • 2 cups chicken stock (preferably homemade)
  • Chopped parsley, as needed for serving

Directions

  1. Cut a square of cheesecloth. Place the thyme, rosemary, and garlic inside the square and fold the sides up to create a pouch. Tie the pouch closed with kitchen twine and set aside.
  2. Heat the oil in a 6 or 8-quart electric pressure cooker on sauté mode set to medium heat. Season the veal with salt and pepper. Place the flour in a shallow dish, and dredge the veal in the flour until lightly coated. Shake off any loose flour, and, working in batches, brown the veal until golden brown on both sides, about 6 minutes. Transfer to a plate as done and set aside.
  3. Add the onion, celery, and carrots, and cook, stirring occasionally, until soft and fully cooked through, about 20 minutes. Add the tomato paste and stir to coat the vegetables. Cook until the paste deepens in color, about 3 minutes. Add the wine and cook until reduced by half, about 5 minutes.
  4. Add the chicken stock, herb pouch, and a pinch of salt. Close the pressure cooker and set for 30 minutes under high pressure.
  5. Allow the pressure to release naturally. Remove the lid, and transfer the meat to a plate and tent with foil to rest. Set the pressure cooker to sauté mode and bring the liquid to a simmer. Cook, uncovered, until the sauce has reduced by about half, about 20 minutes. Adjust seasoning with salt and pepper. Discard the herb pouch.
  6. Serve the veal on the bone with the sauce and vegetables, garnished with parsley.

Copyright © 2019 The Culinary Institute of America

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