Pressure Cooker Osso Bucco 2 Recipe 435 Food

PRESSURE COOKER BEEF SHANK (OSSO BUCCO)

Steps:

• Trim all the fat you can from the outside of the beef shanks, then (optionally) tie with twine to hold them together. Season the shanks with 3 teaspoons salt and 1 1/2 teaspoon pepper. Heat 1 teaspoon of vegetable oil over medium-high heat in the pressure cooker pot until shimmering. Add half the shanks, and sear for 3 minutes per side, or until well browned. Remove the browned shanks to a bowl. Add the second half of the shanks to the pot, and sear for 3 minutes per side. Move the second batch into to the bowl. Pour off all but 1 tablespoon of the oil and fat in the cooker.
• Add the onion, celery, carrot, garlic, tomato paste, and thyme to the pot. Sprinkle with 1/2 teaspoon salt. Saute for five minutes, or until the onions are softened. Add the chicken stock and wine to the pot, increase the heat to high, and scrape the bottom of the pot to loosen any browned bits from the bottom.
• Add the shanks and any liquid in their bowl back into the pot. Submerge the shanks in the liquid as much as possible. Pour the tomatoes on top, but don't stir. Lock the lid on the pressure cooker, bring the pressure cooker up to high pressure, then cook at high pressure for 30 minutes in a stovetop PC, 36 minutes in an electric PC. Remove from the heat, allow the pressure to come down naturally for 15 minutes, then quick release any pressure left in the pot.
• While the shanks are cooking, make the gremolata. Mince the garlic, lemon zest, and parsley leaves together, then toss in a small bowl to combine.
• Remove the shanks to a serving platter. Pour the sauce into a fat separator, let it rest for ten minutes for the fat to surface, then pour into a serving boat. To serve, put a shank on the plate, pour some sauce over the top, then sprinkle a little gremloata on top.

PRESSURE-COOKER BEEF OSSO BUCCO

Steps:

• In a large shallow dish, combine flour, 1/2 teaspoon salt and pepper. Pat beef dry with paper towels. Add beef to dish, 1 piece at a time; turn to coat. , Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 1 tablespoon butter and 1-1/2 teaspoons oil; brown 3 beef shanks. Remove from pressure cooker; add 1/4 cup wine, stirring to loosen browned bits. In a large bowl, combine tomatoes, broth, vegetables, seasonings and remaining salt. Return browned beef shanks to cooker; pour in half of tomato mixture. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove meat and vegetables from pressure cooker; keep warm. Make second batch with remaining ingredients, repeating previous procedure. Press cancel., After removing all meat and vegetables, discard bay leaves. Skim fat from cooking juices. Select saute setting and adjust for medium heat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Press cancel., In a small bowl, combine gremolata ingredients. Serve beef with gremolata and sauce.

OSSO BUCCO

Steps:

• Heat 2 Tbls olive oil in frypan or directly in a large shallow casserole dish.
• Add the onion and cook over low heat until soft and golden.
• Add garlic and cook for 1min.
• Remove from the pan.
• Dust veal with flour and brown both sides in the hot pan in batches and remove.
• Return the onion to the casserole and stir in any remaining flour.
• Slowly stir in tomatoes, coke and stock and add French onion soup powder.
• Combine well.
• Return the veal to the casserole and bring to boil, stirring.
• Cover and reduce heat to low so that the casserole is only just simmering, or place in your oven.
• Cook on low heat for 2½-3 hours, or until the meat is almost falling off the bone.
• Thicken juices with a little cornflour and water if necessary.
• Serve over plain rice.
• Sprinkle with chopped parsley.
• Note: The addition of chopped celery and sliced carrots visibly enhances this dish.

OSSO BUCCO FOR TWO

Steps:

• 4 hours before cooking or the night before rub the French Dry Rub into the shanks, both sides.
• In a large dutch oven over medium high heat add the oil and sear the shanks on both sides.
• Reduce heat to medium and add the carrots, celery, and onions and cook, as is, for 5 minutes.
• Now add the tomatoes, broth, wine and pepper and fresh herbs.
• Bring to a boil, cover and reduce to a simmer for 30 minutes.
• When done remove shanks to individual plates along with the vegetables and over high heat quickly reduce the liquid.
• Pour this over top.
• I serve this with a Cesar Salad, Garlic Bread and roasted potatoes.
• Don't forget the wine!