Wonton Soup
Osso Buco in Wine Sauce
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Ingredients
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Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 10 Minutes. After seasoning well with salt and pepper, sear the veal shanks, cut 2-3” (5-8 cm) thick in a mixture of butter and olive oil to avoid sticking. The entire crust of the meat must be caramelized so that the cooking of the juices does not reduce the size of the shanks, remaining uniform.
- Set the meat aside. Use the caramelization left by the meat to sauté the tomato paste and the head of garlic cut in half, using the same setting, for 10 minutes. Mix well.
- Add the wine and wait for all the alcohol to reduce. For these first steps we will only use the SAUTÉ option and we will restart the timer if for some reason it is automatically turned off.
- Once you can no longer smell the alcohol from the wine, put the pieces of meat back in and cover with water up to the max line in the inner pot.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 35 Minutes.
- When done cooking, let the pot release steam naturally for 4 minutes. Then press Cancel and set the steam release handle to Venting. Once all the pressure is released, open the lid and set the meat aside.
- Strain the rest of the juice and reduce with a little butter in a skillet on high heat; add salt to taste.
- Serve the osso buco bathed in sauce and garnish with sprigs of parsley to give it notes of freshness.
- Serve with mashed potatoes or your favorite pasta.
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