Easy Osso Buco
By :Time Inc.
Serve over saffron risotto or just plain rice or polenta.
Votes: 7
Rating: 3.29
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Course Main Course
Cuisine Italian
Difficulty Difficult
Browse Category Meat
Cooking Technique Slow Cook
Main Ingredient Tomatoes, Veal, Wine
Prep Time 10 minutes
Cook Time 4 hours
Servings
6 servings
Ingredients
  • 1 cup onion finely chopped
  • 1/2 cup carrot finely chopped
  • 1/2 cup celery finely chopped
  • 1/4 cup chicken broth lower-sodium/ fat free
  • 1 tablespoon rosemary fresh, chopped
  • 2 teaspoons thyme fresh, chopped
  • 14.5 ounce San Marzano tomatoes whole tomatoes, drained and chopped, 1 can
  • 4 garlic cloves minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 4 teaspoons olive oil
  • 6 veal shanks 10-ounces each, 2 inches thick
  • 3/4 cup chardonnay or other dry white wine
  • 1/4 cup parsley fresh, finely chopped
  • 1 teaspoon orange rind grated
  • 1 small garlic clove minced
Course Main Course
Cuisine Italian
Difficulty Difficult
Browse Category Meat
Cooking Technique Slow Cook
Main Ingredient Tomatoes, Veal, Wine
Prep Time 10 minutes
Cook Time 4 hours
Servings
6 servings
Ingredients
  • 1 cup onion finely chopped
  • 1/2 cup carrot finely chopped
  • 1/2 cup celery finely chopped
  • 1/4 cup chicken broth lower-sodium/ fat free
  • 1 tablespoon rosemary fresh, chopped
  • 2 teaspoons thyme fresh, chopped
  • 14.5 ounce San Marzano tomatoes whole tomatoes, drained and chopped, 1 can
  • 4 garlic cloves minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 4 teaspoons olive oil
  • 6 veal shanks 10-ounces each, 2 inches thick
  • 3/4 cup chardonnay or other dry white wine
  • 1/4 cup parsley fresh, finely chopped
  • 1 teaspoon orange rind grated
  • 1 small garlic clove minced
Votes: 7
Rating: 3.29
Rate this recipe!
Print Recipe
Instructions
  1. Combine first 8 ingredients (onion through garlic), 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in the inner pot of the Instant Pot.
  2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons of the oil to pan; swirl to coat.
  3. Sprinkle veal with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add half of veal to pan; cook 10 minutes, browning on all sides. Place veal in cooker. Repeat procedure with remaining 2 teaspoons oil and remaining veal.
  4. Add wine to pan, scraping pan to loosen browned bits. Bring to a simmer; cook until reduced to 1/2 cup (about 2 minutes).
  5. Pour wine mixture over veal in cooker. Close and lock the lid of the Instant Pot.Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode. Press [-] or [+] to choose 4 hours cook time. (Cook additional time, if necessary, until veal is very tender.)
  6. Remove veal from cooker; keep warm. Skim fat from surface of cooking liquid; pour cooking liquid into a medium saucepan.
  7. Bring to a boil over medium-high heat; cook until reduced to 3 cups (about 13 minutes), stirring occasionally.
  8. Combine parsley, orange rind, and 1 garlic clove in a small bowl.
  9. Divide veal among 6 shallow bowls; top evenly with cooking liquid and parsley mixture. Enjoy!
Recipe Notes

Place the veal shanks on their sides so that the meat can fit in the Instant Pot in a single layer

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