Slow Cooked Ossobuco
By :Instant Brands Culinary Team
Slow Cooked OssoBuco
Slow Cooked OssoBuco
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Rating: 0
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Course Dinner, Main Course
Cuisine Italian
Difficulty Medium
Browse Category Meat
Duration more than 2 hours
Cooking Technique Sauté, Slow Cook
Main Ingredient Garlic, Onion, Veal Shanks
Keyword instant pot ossobuco
Prep Time 20 minutes
Cook Time 5 hours
Servings
4-6 servings
Ingredients
  • 2 1/2 lbs veal shanks bone in
  • 1 cup all-purpose flour
  • salt to taste
  • pepper to taste
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter
  • 1 large onion medium diced
  • 2 carrots medium diced
  • 2 celery stalks medium diced
  • 6 garlic cloves minced
  • 1/2 tsp tomato paste
  • 1/2 cup dry white wine
  • 1/2 cup beef broth
  • 1 can diced tomatoes drained, 14 oz
  • 2 springs fresh rosemary
  • 2 springs fresh thyme
  • 1 bay leaf
  • Butcher twine
  • 1/2 cup fresh parsley chopped
  • 1 tbsp fresh lemon zest
Course Dinner, Main Course
Cuisine Italian
Difficulty Medium
Browse Category Meat
Duration more than 2 hours
Cooking Technique Sauté, Slow Cook
Main Ingredient Garlic, Onion, Veal Shanks
Keyword instant pot ossobuco
Prep Time 20 minutes
Cook Time 5 hours
Servings
4-6 servings
Ingredients
  • 2 1/2 lbs veal shanks bone in
  • 1 cup all-purpose flour
  • salt to taste
  • pepper to taste
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter
  • 1 large onion medium diced
  • 2 carrots medium diced
  • 2 celery stalks medium diced
  • 6 garlic cloves minced
  • 1/2 tsp tomato paste
  • 1/2 cup dry white wine
  • 1/2 cup beef broth
  • 1 can diced tomatoes drained, 14 oz
  • 2 springs fresh rosemary
  • 2 springs fresh thyme
  • 1 bay leaf
  • Butcher twine
  • 1/2 cup fresh parsley chopped
  • 1 tbsp fresh lemon zest
Slow Cooked OssoBuco
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Spread the flour in a bowl or on a cutting board. Season the veal with salt and pepper and then dredge it in the flour to coat all sides.
  2. Select SAUTE-High, set the time for 30 minutes and press START.
  3. Add the olive oil to the inner pot. When oil is hot, add in the veal in batches and sear each side until browned. around 5 to 8 minutes per side. Take it out and set it aside.
  4. Add the butter to the Inner Pot and let it melt; then stir in the onion, carrots, and celery. Cook until the vegetables are very soft. Stir in 4 cloves of the minced garlic and the tomato paste and cook until fragrant, about 3 minutes.
  5. Add the wine to deglaze the Inner Pot, stir well to remove any brown bits on the bottom. Ensure there is nothing stuck to the bottom of the pot, and then stir in the stock and tomatoes and bring to a simmer.
  6. Tie the thyme sprigs, rosemary sprigs, and bay leaf together with butcher twine and add it into the Inner Pot.
  7. Place the Osso Buco pieces into the Inner Pot.
  8. Press CANCEL to turn off sauté.
  9. Use the Pressure Cooking Lid and set to VENT. Select SLOW COOK-Custom-High for 5 hours.
  10. When done, carefully open the Pressure cooking Lid. Remove the Osso Buco from the inner pot and place it on top of a plate or cutting board.
  11. Select SAUTE-High, set the time for 30 minutes and press START. Simmer the sauce, stirring it often, until it is thick and reduced.
  12. In the meantime, prepare the Gremolata, in a small bowl. Stir together the parsley, lemon zest, 2 cloves of minced garlic, and salt.
  13. Let the sauce settle for at least 10 minutes, and then spoon any excess fat off the top.
  14. When serving, place the Ossobuco on a plate, add some of the sauce and sprinkle with the gremolata.
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