Osso Buco
SERVES: 6
PRESSURE LEVEL: HIGH
RELEASE: NATURAL
TOTAL TIME: ABOUT 2¼ HOUR
TIME UNDER PRESSURE 1 HOUR
WHY THIS RECIPE WORKS A favorite special-occasion restaurant meal, osso buco features veal shanks braised in a flavorful cooking liquid of wine, broth, and tomatoes, garnished with a bright gremolata (a mixture of parsley, lemon zest, and garlic). When building our wine-and-broth braising liquid, we found several tablespoons of flour were essential to ensure it cooked down to the right consistency after releasing pressure. While the shanks rested, we reduced the sauce until it had a rich demi-glace consistency. The easy-to-prep gremolata lent just the necessary brightness to the rich dish. Serve with polenta, mashed potatoes, or risotto. See the step shot and Troubleshooting that follows the recipe.
INGREDIENTS
|
6 |
(8- to 10-ounce) osso buco–style veal shanks, 1½ inches thick |
|
Salt and pepper |
|
|
2 |
tablespoons vegetable oil |
|
2 |
onions, chopped |
|
2 |
carrots, peeled and chopped |
|
9 |
garlic cloves, minced |
|
2 |
tablespoons tomato paste |
|
3 |
tablespoons all-purpose flour |
|
½ |
cup dry white wine |
|
2 |
cups beef broth |
|
1 |
(14.5-ounce) can diced tomatoes, drained |
|
2 |
bay leaves |
|
¼ |
cup chopped fresh parsley |
|
2 |
teaspoons grated orange zest |
1. BUILD FLAVOR: Pat shanks dry with paper towels, tie each around circumference with kitchen twine, and season with salt and pepper. Heat 1 tablespoon oil in pressure-cooker pot over medium-high heat until just smoking. Brown half of shanks on one side, about 5 minutes; transfer to large plate. Repeat with remaining 1 tablespoon oil and remaining shanks; transfer to plate.
2. Add onions and carrots to fat left in pot and cook until onions are softened, about 5 minutes. Stir in two-thirds of garlic, then tomato paste, and cook until fragrant, about 1 minute. Stir in flour and cook for 1 minute. Whisk in wine, smoothing out any lumps, and cook until slightly reduced, about 1 minute. Stir in broth, tomatoes, and bay leaves. Using wooden spoon, scrape up all browned bits stuck on bottom of pot. Nestle browned shanks with any accumulated juices in pot.
3. HIGH PRESSURE FOR 1 HOUR: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 1 hour, adjusting heat as needed to maintain high pressure.
4. NATURALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
5. BEFORE SERVING: Transfer shanks to serving dish, tent loosely with aluminum foil, and let rest for 15 minutes. Bring sauce to simmer over medium-high heat and cook until slightly thickened, about 15 minutes. Strain sauce into fat separator, let sit 5 minutes, then pour defatted sauce back into now-empty pot.
6. To make gremolata, combine parsley, remaining garlic, and orange zest in bowl. Gently reheat sauce over medium heat until hot and season sauce with salt and pepper to taste. Off heat, stir in half of gremolata and let stand for 5 minutes. Remove twine from shanks, spoon sauce over top, and sprinkle with remaining gremolata as desired before serving.