Osso Buco Under an Hour
Osso Buco recipe adapted from Giada de Laurentiis You'll Need: Cheesecloth Kitchen twine, for bouquet garni and tying the veal shanks
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3 -4
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 dry bay leaf
- 2 whole cloves
- 3 whole soup bone shanks trimmed
- Sea salt and freshly ground black pepper
- All purpose flour or gluten free flour for dredging
- 1/2 cup avocado oil
- 1 small onion diced into 1/2-inch cubes
- 1 small carrot diced into 1/2-inch cubes
- 1 stalk celery diced into 1/2 inch cubes
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 2 cups chicken stock
- 3 tablespoons fresh flat-leaf Italian parsley chopped
- 1 tablespoon lemon zest
Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
Pat dry the soup bones with paper towels to remove any excess moisture. The shanks will brown better when they are dry.
Tie the meat to the bone with kitchen twine.
Season each shank with salt and freshly ground pepper and dredge the shanks in flour, shaking off excess.
Put Instant Pot on "Saute" and heat avocado oil.
Add tied shanks to the hot and brown all sides, about 3 minutes per side.
Remove browned shanks and reserve.
In the same pot, add the onion, carrot and celery. Season with salt.
Saute until soft and translucent, about 3 minutes.
Add the tomato paste and mix well.
Return browned shanks to the pot and add the white wine and reduce liquid by half, about 5 minutes.
Add the bouquet garni and 2 cups of the chicken stock or broth.
Close the lid tightly and close the vent.
Press "Manual" and set the timer to 45 minutes.
When the timer goes off, let the pressure release naturally.
Carefully remove the cooked shanks from the pot and put them on a serving platter. Cut off the kitchen twine and discard.
Remove and discard bouquet garni from the pot.
Pour all the juices and sauce from the pot over the shanks.
Garnish with chopped parsley and lemon zest.
Calories: 447kcal | Carbohydrates: 15g | Protein: 27g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 368mg | Potassium: 849mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3875IU | Vitamin C: 14.3mg | Calcium: 58mg | Iron: 3.5mg