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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
Course
Entree
Cuisine
Italian
Keyword
Beef
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
3
Calories
447
kcal
Author
Karen Lee
Ingredients
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
½
cup
avocado oil
1
small onion
diced into ½-inch cubes
1
small carrot
diced into ½-inch cubes
1
stalk celery
diced into ½ 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
US Customary
-
Metric
Instructions
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.
Nutrition
Calories:
447
kcal
|
Carbohydrates:
15
g
|
Protein:
27
g
|
Fat:
24
g
|
Saturated Fat:
3
g
|
Cholesterol:
44
mg
|
Sodium:
368
mg
|
Potassium:
849
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
3875
IU
|
Vitamin C:
14.3
mg
|
Calcium:
58
mg
|
Iron:
3.5
mg