She Strengthens

Revamping a Classic: Pressure Cooker Osso Buco

A Modern Twist on a Timeless Dish

Osso buco, a traditional Italian recipe, gets a modern makeover with the help of a pressure cooker. By leveraging this kitchen staple, you can significantly reduce cooking time while preserving the tender, fall-off-the-bone texture of veal shanks.

The Perfect Cut of Meat

When selecting veal shanks, opt for crosscut pieces from the meatier, wider end of the shank. Your butcher can assist you in making this selection.

Streamlining the Cooking Process

In just 30 minutes, you can achieve a rich, savory sauce and tender veal shanks. Simply brown the meat in the pressure cooker, add vegetables, white wine, beef broth, and tomatoes, and let the cooker do the rest.

Serving Suggestions

Serve your osso buco over egg noodles or mashed potatoes, topped with a vibrant gremolata – a parsley, lemon zest, and garlic mixture that cuts through the richness of the dish.

Game Plan

While stovetop pressure cookers are preferred, electric models can also be used. Simply adjust the cooking settings accordingly.

Recipe Overview

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

Instructions

Osso Buco

1. Prepare the flour mixture and season the veal shanks.
2. Brown the veal shanks in the pressure cooker, then set aside.
3. Cook the vegetables and tomato paste, then add the wine, scraping up browned bits from the bottom of the cooker.
4. Add the tomatoes, broth, and bay leaves, then return the veal shanks to the cooker.
5. Lock the lid and cook at high pressure for 30 minutes.
6. Allow the pressure to come down naturally for 15 minutes, then quick-release any remaining pressure.

Gremolata

1. Combine the parsley, garlic, and lemon zest in a bowl and season with salt and pepper.
2. Rub the mixture between your fingers to release the oils from the lemon zest and coat the parsley and garlic.

To Finish

1. Transfer the osso buco to a serving dish and pour the sauce over the top.
2. Sprinkle with the gremolata and serve immediately.