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pressure cooker osso buco with gremolata

(2 ratings)
dmsgrl avatar
Recipe by
Tess Geer
@dmsgrl
Westerville, OH

Using your pressure cooker lets you prepare Veal shanks (Osso Buco) in just over an hour, and they are delicious! Serve this italian classic with gremolata for a gourmet dish that's very easy to prepare. My husband says they are just as good as his Italian mom used to make! If you can't find veal shanks, ask the butcher in your grocery. They should be able to order them for you.

(2 ratings)
prep time 15 Min
cook time 45 Min
method Pressure Cooker/Instant Pot

Ingredients For pressure cooker osso buco with gremolata

  • 1/2 c
    flour
  • 3 lb
    veal shanks, about four approximately 1 1/2 inch thick
  • 2 tsp
    kosher salt
  • 1 1/4 tsp
    pepper
  • 4 Tbsp
    olive oil
  • 6 clove
    garlic (more or less to personal taste)
  • 2 Tbsp
    red pepper flakes (optional)
  • 1
    carrot, finely diced
  • 1
    stalk celery, finely diced
  • 1
    medium onion, finely diced
  • 1 Tbsp
    tomato paste
  • 1/2 c
    white wine
  • 1 can
    crushed tomatoes, 14 1/2 oz
  • 1 c
    beef both or one beef bouillon cube dissolved in hot water
  • 2
    bay leaves
  • 1/4 c
    minced parsley
  • 2 clove
    garlic, minced
  • zest of one lemon
  • kosher salt
  • pepper

How To Make pressure cooker osso buco with gremolata

  • 1
    Place the flour in a large shallow dish and whisk in 1/2 tsp salt and 1/4 tsp pepper.
  • 2
    Pat the veal shanks dry with paper towels and rub all sides with the 1 tsp salt and 1/2 tsp pepper. Place the shanks in the flour mixture and coat all sides of the shanks.
  • 3
    Heat the oil pressure cooker over medium heat. Add the shanks and cook, turning occasionally, until browned on all sides working in batches if necessary. This should take about seven minutes. Set shanks aside.
  • 4
    Increase heat to medium high and add the garlic, carrot, celery, onion, red pepper flakes (if using) and tomato paste and season with salt and pepper to taste, and stir with a wooden spoon to combine. Cook, stirring occasionally, until well combined about 1 to 2 minutes.
  • 5
    Add wine and deglaze, scraping up the browned bits from the bottom until the liquid is reduced by about three-quarters, about 5 minutes. Add the tomatoes, broth, and bay leaves and stir to combine.
  • 6
    Return the shanks and any accumulated juices on the plate to the pressure Return shanks to cooker and turn to coat in the liquid. Arrange them in an even layer although they can overlap a little if necessary. Lock down lid and bring to high pressure (15 lbs) over high heat. Reduce the heat to bring the pressure down to 11 lbs and cook the shanks for 30 minutes monitoring to keep heat at 11 lbs. Remove the pressure cooker from the heat and allow the pressure to come down naturally.
  • 7
    While pressure is reducing, prepare gremolata. Combine parsley, garlic, and lemon zest in a medium bowl and season generously with kosher salt and pepper. Rub the mixture between your fingers to combine the ingredients and release the oils from the lemon zest for about about 1 minute and set aside.
  • 8
    Transfer the shanks to a large, shallow serving dish and pour sauce over them. Sprinkle with all of the gremolata. Serve immediately. I serve mine with a side of buttered noodles or sometimes I place the shanks, sauce and gremolata on top of pasta such as spaghetti.
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