Pressure Cooker Osso Buco Recipes

Steps:

• In a large shallow dish, combine flour, 1/2 teaspoon salt and pepper. Pat beef dry with paper towels. Add beef to dish, 1 piece at a time; turn to coat. , Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 1 tablespoon butter and 1-1/2 teaspoons oil; brown 3 beef shanks. Remove from pressure cooker; add 1/4 cup wine, stirring to loosen browned bits. In a large bowl, combine tomatoes, broth, vegetables, seasonings and remaining salt. Return browned beef shanks to cooker; pour in half of tomato mixture. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove meat and vegetables from pressure cooker; keep warm. Make second batch with remaining ingredients, repeating previous procedure. Press cancel., After removing all meat and vegetables, discard bay leaves. Skim fat from cooking juices. Select saute setting and adjust for medium heat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Press cancel., In a small bowl, combine gremolata ingredients. Serve beef with gremolata and sauce.

Steps:

• Spread flour in a shallow bowl or plate. Tie the thyme sprigs, rosemary sprigs, and bay leaf together with kitchen twine.
• Season the veal with the salt and pepper to taste, and then dredge it in the flour to coat all sides. Using the sauté function on high if available, heat the oil in the pressure cooker. Add the osso buco in batches (do not crowd the pot), and brown it well on all sides, 5 to 7 minutes per side. Altogether this will take 20 to 30 minutes to get the pieces nicely golden all over. Transfer the osso buco pieces to a plate as they brown.
• Turn the sauté function down to medium if available, or unplug the pot for a minute to let it cool down slightly. Add the butter to the pressure cooker and let it melt; then stir in the onion, carrots, and celery. Cook until the vegetables are very soft, about 8 minutes. Stir in the garlic and tomato paste, and cook until the garlic is fragrant and the tomato paste has darkened, another 1 to 2 minutes.
• Add the wine to the pot to deglaze it, scraping up any browned bits from the bottom. Stir in the stock and tomatoes and bring to a simmer. Nestle the osso buco pieces into the pot, then top with the herb bundle. Cover and cook on high pressure for 40 minutes. Let the pressure release naturally.
• Transfer the osso buco to a plate and, using the sauté function, simmer the sauce, stirring it often, until it is thick and reduced, 10 to 15 minutes. Let the sauce settle for at least 10 minutes, and then spoon any excess fat off the top.
• While the sauce is settling, make the gremolata: In a small bowl, stir together the parsley, lemon zest, garlic, and salt.
• To serve, transfer the osso buco to a serving platter, spoon the sauce over the top, and sprinkle with the gremolata, with more on the side.

Steps:

• Season the meat on all sides with 2 1/2 teaspoons of the salt and 1 teaspoon of the pepper. Dredge the veal shanks in the flour, shaking them to remove any excess. Set the shanks aside. Reserve 3 tablespoons of the remaining dredging flour and discard the rest. Heat the olive oil in a 6-quart pressure cooker set to the "browning" program. Brown the shanks on all sides, in batches if necessary, 10 to 12 minutes per batch. Remove the shanks from the pressure cooker and set aside. Add the onion, celery, and carrot to the pressure cooker and cook until softened and lightly browned around the edges, 4 to 6 minutes. Add the tomato paste, garlic, bay leaves, half of the thyme, half of the rosemary, the remaining 1 1/4 teaspoons salt, and the remaining 1 teaspoon pepper. Cook, stirring, for 2 minutes. Add the red wine, scraping the bottom of the pan to loosen any browned bits. Add the stock and return the shanks to the pressure cooker. Bring to a boil. Close and lock the lid, and set to "high pressure" for 65 minutes. Open the pressure release valve and allow the steam to escape. Unlock and carefully open the lid. The shanks should be nearly fall-from-the-bone tender. If the meat still meets with resistance, continue to cook under pressure for 2 to 4 minutes longer. Carefully transfer the shanks to a bowl and tent it with aluminum foil to keep warm. Remove and discard the bay leaves. In a medium heat-proof bowl, mix the butter with the reserved dredging flour to form a smooth paste. Ladle 1 cup of the hot cooking liquid into the bowl and whisk to combine. Then stir this flour-broth mixture into the cooking liquid in the pressure cooker. Add the remaining rosemary and thyme. Set the pressure cooker to the "simmer" program and cook, stirring occasionally, until the sauce is thickened and smooth and any floury taste is gone, 5 to 10 minutes. Adjust the seasoning if necessary, then return the shanks to the sauce to rewarm briefly before serving. Serve as desired, garnished with a sprinkling of parsley.

Steps:

• 1. Place the flour in a large shallow dish and whisk in 1/2 tsp salt and 1/4 tsp pepper.
• 2. Pat the veal shanks dry with paper towels and rub all sides with the 1 tsp salt and 1/2 tsp pepper. Place the shanks in the flour mixture and coat all sides of the shanks.
• 3. Heat the oil pressure cooker over medium heat. Add the shanks and cook, turning occasionally, until browned on all sides working in batches if necessary. This should take about seven minutes. Set shanks aside.
• 4. Increase heat to medium high and add the garlic, carrot, celery, onion, red pepper flakes (if using) and tomato paste and season with salt and pepper to taste, and stir with a wooden spoon to combine. Cook, stirring occasionally, until well combined about 1 to 2 minutes.
• 5. Add wine and deglaze, scraping up the browned bits from the bottom until the liquid is reduced by about three-quarters, about 5 minutes. Add the tomatoes, broth, and bay leaves and stir to combine.
• 6. Return the shanks and any accumulated juices on the plate to the pressure Return shanks to cooker and turn to coat in the liquid. Arrange them in an even layer although they can overlap a little if necessary. Lock down lid and bring to high pressure (15 lbs) over high heat. Reduce the heat to bring the pressure down to 11 lbs and cook the shanks for 30 minutes monitoring to keep heat at 11 lbs. Remove the pressure cooker from the heat and allow the pressure to come down naturally.
• 7. While pressure is reducing, prepare gremolata. Combine parsley, garlic, and lemon zest in a medium bowl and season generously with kosher salt and pepper. Rub the mixture between your fingers to combine the ingredients and release the oils from the lemon zest for about about 1 minute and set aside.
• 8. Transfer the shanks to a large, shallow serving dish and pour sauce over them. Sprinkle with all of the gremolata. Serve immediately. I serve mine with a side of buttered noodles or sometimes I place the shanks, sauce and gremolata on top of pasta such as spaghetti.

Steps:

• 1. Spread flour in a shallow bowl or plate. Tie the thyme sprigs, rosemary sprigs, and bay leaf together with kitchen twine. 2. Season the veal with the salt and pepper to taste, and then dredge it in the flour to coat all sides. Using the sauté function on high if available, heat the oil in the pressure cooker. Add the osso buco in batches (do not crowd the pot), and brown it well on all sides, 5 to 7 minutes per side. Altogether this will take 20 to 30 minutes to get the pieces nicely golden all over. Transfer the osso buco pieces to a plate as they brown. 3. Turn the sauté function down to medium if available, or unplug the pot for a minute to let it cool down slightly. Add the butter to the pressure cooker and let it melt; then stir in the onion, carrots, and celery. Cook until the vegetables are very soft, about 8 minutes. Stir in the garlic and tomato paste, and cook until the garlic is fragrant and the tomato paste has darkened, another 1 to 2 minutes. 4. Add the wine to the pot to deglaze it, scraping up any browned bits from the bottom. Stir in the stock and tomatoes and bring to a simmer. Nestle the osso buco pieces into the pot, then top with the herb bundle. Cover and cook on high pressure for 40 minutes. Let the pressure release naturally. 5. Transfer the osso buco to a plate and, using the sauté function, simmer the sauce, stirring it often, until it is thick and reduced, 10 to 15 minutes. Let the sauce settle for at least 10 minutes, and then spoon any excess fat off the top. 6. While the sauce is settling, make the gremolata: In a small bowl, stir together the parsley, lemon zest, garlic, and salt. 7. To serve, transfer the osso buco to a serving platter, spoon the sauce over the top, and sprinkle with the gremolata, with more on the side.