Ossobuco

Ingredients

  • 4 veal (or beef) osso buco shanks, about 300–350 g each, tied if needed
  • Salt and freshly ground black pepper
  • 2–3 Tbsp olive oil or neutral oil
  • 1 large onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 garlic cloves, minced
  • 1 cup (250 ml) dry white wine
  • 1½ cups (375 ml) beef or chicken stock
  • 1 × 400 g can crushed tomatoes (or 1½ cups passata)
  • 2 Tbsp tomato paste
  • 2 bay leaves
  • 2–3 sprigs fresh thyme (or 1 tsp dried)
  • 1 sprig rosemary (optional)

Gremolata (to serve)

  • Zest of 1 lemon
  • 2 garlic cloves, finely minced
  • 3–4 Tbsp finely chopped fresh parsley
  • Pinch of salt

Method: 

  1. Pat the shanks dry and season generously with salt and pepper.
  2. Set the pressure cooker to Sauté (or use a stovetop model on medium-high). Add the oil. Sear the shanks in batches until deeply browned on all sides (3–4 minutes per side). Remove and set aside.
  3. In the same pot, add a little more oil if needed. Sauté the onion, carrot and celery for 5–6 minutes until softened. Add the garlic and cook 1 minute more. Stir in the tomato paste and cook another minute.
  4. Pour in the white wine and scrape up all the browned bits from the bottom. Let it bubble for 1–2 minutes. Add the stock, crushed tomatoes, bay leaves, thyme and rosemary. Stir well.
  5. Return the shanks to the pot, nestling them into the liquid (they should be mostly submerged). Lock the lid and cook on High Pressure  for Veal shanks → 35–40 minutes for Beef shanks → 45–50 minutes
  6. Allow a natural pressure release for 15 minutes, then carefully release any remaining pressure.
  7. Remove the shanks to a plate and tent with foil. If the sauce is too thin, set the cooker back to Sauté and simmer 5–10 minutes to reduce and thicken. Taste and adjust seasoning. Discard the bay leaves and herb sprigs.
  8. Gremolata –  Mix the lemon zest, minced garlic, parsley and a pinch of salt just before serving.