Awesome osso bucco
24
- Prep Time15 min
- Total Time1 h
- Makes4 Servings
Osso bucco with instant creamy risotto.
The pressure cooker is making a comeback! Dust off this '80s fave and whip up our flavourful take on a classic Italian dish.
Ingredients
4 slices veal shank, 1 to 2-in. thick
1 tsp salt
1/4 tsp pepper
3 tbsp all-purpose flour
4 tsp vegetable oil
1 large onion, diced
1 celery stalk, diced
1 carrot, diced
4 garlic cloves, minced
1 tsp dried thyme leaves
1 cup low-sodium beef broth
1/2 cup dry white wine
1/2 cup diced tomatoes
GREMOLATA
1/4 cup chopped parsley
1 garlic clove, grated
1 1/2 tsp lemon zest
Instructions
Sprinkle veal with salt and pepper. Coat both sides of veal slices with flour.
Heat a 6- to 7-quart pressure cooker pot over medium. Add 1 tbsp oil, then shanks. Sear until golden-brown, about 2 min per side. Transfer to a plate.
Add remaining 1 tsp oil, then onion, celery, carrot, garlic and thyme to the pot. Cook until onion starts to soften. Add broth and wine. Scrape up and stir in any brown bits from pot bottom.
Return the shanks and any liquid to pot. Push shanks into the liquid, then pour the tomatoes overtop. Cover, and lock pressure cooker lid according to manufacturer’s instructions. increase heat to high. When steam starts to come out of the vent pipe, reduce heat to medium. Cook 15 to 20 min. Remove from heat and let pressure drop naturally before unlocking lid. Stir parsley with garlic and lemon zest in a small bowl. Serve shanks on plates, then ladle sauce overtop. Sprinkle osso bucco with a little gremolata. Serve with Instant creamy risotto.
Nutrition (per serving)
Calories 445, Protein 35g, Carbohydrates 55g, Fat 8g, Fibre 3g, Sodium 1154mg.
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