Pressure Cooker Osso Buco
Milanese braised veal shanks with a rich soffritto, white wine, and tomato sauce, finished with bright gremolata — reduced from hours to under an hour in a pressure cooker. Serve over risotto or polenta.
Ingredients
- 4 shanks veal shanks, cross-cut (osso buco cut), tied with kitchen twine
- 1.5 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup all-purpose flour
- 4 tbsp olive oil
- 2 tbsp unsalted butter
- 1 large yellow onion, finely diced
- 2 medium carrot, finely diced
- 2 stalks celery stalk, finely diced
- 4 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 1 can diced tomatoes (canned)
- 1 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1 cup low-sodium beef broth
- 4 sprigs fresh thyme sprigs
- 2 bay leaves
- 1 lemon lemon zest (for gremolata), finely grated
- 1/4 cup fresh flat-leaf parsley (for gremolata), finely chopped
- 1 clove garlic clove (for gremolata), finely minced
Instructions
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1
Pat 4 shanks tied with kitchen twine veal shanks, cross-cut (osso buco cut) dry. Season all over with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper, then dust lightly with 1/4 cup all-purpose flour, shaking off any excess.
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2
Set the pressure cooker to saute mode and heat 4 tbsp olive oil with 2 tbsp unsalted butter. Sear shanks for 4 minutes per side until deeply browned. Work in batches to avoid crowding. Transfer to a plate.
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3
Add 1 large finely diced yellow onion, 2 medium finely diced carrot, and 2 stalks finely diced celery stalk to the pot. Cook 5 minutes, scraping up browned bits. Stir in 4 cloves minced garlic cloves and 2 tbsp tomato paste and cook 1 minute more.
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4
Pour in 1 cup dry white wine (Pinot Grigio or Sauvignon Blanc) and simmer 2 minutes. Add 1 can diced tomatoes (canned), 1 cup low-sodium beef broth, 4 sprigs fresh thyme sprigs, and 2 bay leaves. Return shanks to the pot, standing them upright so the marrow is preserved.
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5
Seal the lid and cook on high pressure for 35 minutes. Allow a 15-minute natural pressure release, then quick-release any remaining pressure.
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6
Verify the veal has reached an internal temperature of at least 160°F (71°C) and the meat is pull-tender. Remove and discard thyme and bay leaves. Cut off and discard the kitchen twine.
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7
While the pressure releases, combine 1/4 cup finely chopped fresh flat-leaf parsley (for gremolata), 1 lemon finely grated lemon zest (for gremolata), and 1 clove finely minced garlic clove (for gremolata) to make the gremolata.
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8
If desired, set the pot to saute and reduce the braising liquid for 5 minutes to concentrate the sauce. Serve shanks with sauce ladled over, topped with gremolata.