Best 2 Osso Bucco Pressure Cooker Recipes
Osso bucco, a classic Italian dish, is a delectable and hearty stew that features succulent pieces of braised veal shanks slow-cooked in a flavorful broth. With a pressure cooker, you can now enjoy this culinary masterpiece in a fraction of the time without compromising taste or tenderness. Discover the secrets to creating a restaurant-worthy osso bucco in your pressure cooker, exploring variations, cooking techniques, and the art of balancing flavors to elevate this dish to new heights.
Here are our top 2 tried and tested recipes!
PRESSURE-COOKER BEEF OSSO BUCCO
Our beef osso bucco boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic and parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 22
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.
Nutrition Facts : Calories 398 calories, Fat 15g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 640mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 47g protein.
OSSO BUCCO - PRESSURE COOKER RECIPE
Provided by WisconsinMike
Number Of Ingredients 23
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.
Tips:
- Choose high-quality ingredients: Select fresh, flavorful vegetables, tender cuts of meat, and aromatic herbs for the most delicious osso buco.
- Brown the meat well: Searing the meat before braising adds depth of flavor and color to the dish. Make sure to brown the meat in batches, if necessary, to avoid overcrowding the pot and ensure even cooking.
- Use a variety of vegetables: Osso buco is a great opportunity to incorporate a variety of colorful and flavorful vegetables. Common choices include carrots, celery, onions, garlic, tomatoes, and bell peppers. Feel free to experiment with other vegetables that you enjoy.
- Add herbs and spices: Herbs and spices add layers of flavor to the dish. Common choices include rosemary, thyme, sage, oregano, basil, and bay leaves. You can also add a touch of red pepper flakes for a bit of heat.
- Use a good quality wine: The wine you use in osso buco should be one that you would enjoy drinking. A dry red wine, such as Chianti or Cabernet Sauvignon, is a good choice.
- Cook the osso buco until the meat is fall-off-the-bone tender: This usually takes about 1.5-2 hours in a pressure cooker. You can check the tenderness of the meat by inserting a fork into it. If the fork goes in easily, the meat is ready.
Conclusion:
Osso buco is a delicious and hearty dish that is perfect for a special occasion or a cozy weeknight meal. With its tender meat, flavorful vegetables, and rich sauce, osso buco is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give osso buco a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
