Instant Pot Osso Buco

Posted on June 26, 2020 by Anne Milneck | 0 comments

Typically a half-day-long process, this Instant Pot Osso Bucco is on the table in less than 2 hours. While your time spend preparing this classic dish will be cut considerably, you'll sacrifice nothing when it comes to flavor! Our Herbes de Provence Oil and Savory Steak & Chop Blend pair beautifully in this sensational dish.

Ingredients:
4 1-1/4 inch-thick veal shanks
Savory Steak & Chop
1/2 cup all-purpose flour for dredging
1/4 cup Herbes de Provence Olive Oil
2 cups Mire Poix (chopped carrot, onion, celery)
3/4 cup dry white wine
2 Tbl tomato paste
3 large tomatoes, diced small
Beef Stock
1 herb bundle
Gremolata for serving

Directions:
Season shanks on all sides with Savory Steak & Chop and dredge lightly with flour. Set aside at room temp for 15 minutes. Set your pressure cooker to saute on High heat.

Heat 3 Tbl Herbes de Provence Olive Oil in the pressure cooker. Working in batches, sear the shanks until nicely browned on both sides. Move the shanks to a plate. If there is excess fat in the pan, pour it off and leave a shallow layer of fat on the bottom. Be sure to leave all browned, cooked on bits.

Add the mirepoix to the pan and saute while using a wooden spoon to scrape up the browned bits off the bottom of the pot. You may need to add a little more Olive Oil to move things along if things are sticking or scorching. Add in the wine and bring to a boil and reduce until the wine is almost completely evaporated. Stir in tomato paste, chopped tomatoes and herb bundle. Return the shanks to the pot and add stock to almost cover the shanks. Press cancel. Place lid on instant pot and set to high pressure for 40 minutes and allow to completely naturally release after the pressure cook time. The meat should be fork tender. 

Move the meat to a platter and set the pressure cooker to saute with the cover off to reduce the sauce for about 15 minutes. Allow the sauce to settle for about 10 mins and spoon off any excess fat. Taste and adjust with Sel de Provence and ground pepper. Serve over polenta with a sprinkling of Gremolata and plenty of Foccacia for sopping up the delicious tomato gravy.

Watch as Anne makes this recipe on Facebook Live 


Next

Previous

Leave a comment

Comments will be approved before showing up.