She Strengthens

Revolutionize Your Osso Buco Recipe with Pressure Cooking

Time-Saving Twist on a Classic Dish

Osso buco, a beloved Italian classic, typically requires a lengthy braise to achieve tender veal shanks. But what if you could slash the cooking time without sacrificing flavor? Enter the pressure cooker, a game-changing tool that reduces cooking time while preserving the rich, savory flavors of this iconic dish.

The Secret to Succulent Veal Shanks

To begin, ask your butcher for crosscut veal shank pieces from the meatier, wider end of the shank. This ensures tender, fall-off-the-bone meat in just 30 minutes. Next, brown the veal shanks in the pressure cooker, then add aromatic vegetables, white wine, beef broth, and tomatoes to create a rich, beefy sauce.

Effortless Gremolata

While the osso buco cooks, prepare a vibrant gremolata to cut through the fatty meat. Simply combine chopped parsley, garlic, lemon zest, salt, and pepper in a bowl, rubbing the mixture between your fingers to release the oils from the lemon zest.

Streamlined Cooking Process

Using a stovetop or electric pressure cooker, follow these easy steps:

1. Dredge and brown the veal shanks in flour, then cook in the pressure cooker until browned on all sides.
2. Soften the aromatics, adding garlic, carrot, celery, onion, and tomato paste to the cooker.
3. Add the sauce ingredients, including white wine, beef broth, and tomatoes, stirring to combine.
4. Lock and cook, bringing the cooker to high pressure and cooking for 30 minutes.
5. Quick-release and serve, sprinkling the finished dish with gremolata and serving over egg noodles or mashed potatoes.

Yield: 4 servings
Difficulty: Easy
Total Time: 1 hour 45 minutes

Ingredients:

For the osso buco:

• 1/2 cup all-purpose flour
• 4 (1-1/2-inch thick) veal shank pieces (about 3 pounds)
• 1 1/2 teaspoons kosher salt, plus more for seasoning
• 3/4 teaspoon freshly ground black pepper, plus more for seasoning
• 3 tablespoons olive oil
• 4 medium garlic cloves, finely chopped
• 1 medium carrot, peeled and cut into small dice
• 1 medium celery stalk, small dice
• 1 medium yellow onion, small dice
• 1 tablespoon tomato paste
• 1/2 cup dry white wine
• 1 (14-1/2-ounce) can crushed tomatoes
• 1 cup low-sodium beef broth
• 2 bay leaves

For the gremolata:

• 1/4 cup finely chopped Italian parsley leaves
• 2 medium garlic cloves, finely chopped
• Finely grated zest of 1 medium lemon
• Kosher salt
• Freshly ground black pepper