If you’ve never had the time to try out this classic braised Osso Buco dish you may now have the opportunity if you have a programmable pressure cooker in your kitchen.
Pressure Cooker Osso Buco
Ingredients
- 2 Tbsp butter, divided
- 4 slices beef centre cut shank, each 1-inch (2.5 cm) thick (about 3lb/1.5 kg)
- 2 tsp salt
- 1/2 tsp fresh ground black pepper
- 1 onion, finely diced
- 2 carrots, finely diced
- 1 stalk celery, finely diced
- 3 cloves garlic, sliced
- 2 Tbsp tomato paste
- 1/2 cup dry red wine
- 1 cup drained canned diced tomatoes
- 1/2 cup beef broth
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Instructions
- Preheat electric pressure cooker on the sear/sauté function.
- Season the beef all over with salt and pepper. Melt 1 Tbsp (15 mL) butter in pressure cooker pot. Add beef shanks, in batches, and cook, turning once, for about 5 minutes per side or until browned. Transfer to a plate and repeat with remaining shanks.
- Add remaining 1 Tbsp (15 mL) butter to pot. Add onion, carrots, celery and garlic; cook, stirring, for 3 minutes or until softened. Stir in tomato paste and red wine and simmer for 2 minutes. Stir in tomatoes, beef broth, thyme, rosemary and bay leaves. Nestle the beef shank back into the pot and pour in any accumulated juices.
- Seal the electric pressure cooker lid and make sure the vent is closed. Set the pressure to HIGH and time for 40 minutes.
- When the timer beeps, let pressure release naturally for 10 minutes. Quick release any remaining pressure. Carefully lift the meat with the bone from the sauce with a slotted spoon into serving bowls. Discard herb stems and bay leaves from sauce. Spoon sauce over beef.
Video
Notes
Source: Canada Beef information Gateway