Traditionally, veal shanks, braised with vegetables, white wine & broth. A speciality of Lombard cuisine.
To save time I used my pressure cooker!
This recipe is so budget friendly and simple. I use beef shank, which is a cheaper cut of meat and the veggies are not all that extravagant. The flavour and taste, however, is just amazing!
I served the osso buco with a creamy garlicky mash although, traditionally, it is served with polenta or risotto and topped with gremolata.
Ingredients | Serves 6
6 beef shanks (bone-in)
all purpose flour for dusting
Good glug of olive oil to brown shin
3 tbs olive oil for veggies
1 tbs butter
1 onion, sliced
4 garlic cloves, sliced
3 carrots, peeled and cut into blocks
3 celery stalks, washed, cut into blocks
3 tbs tomato paste“
1 can crushed tomato
1 c white wine
2 c chicken stock
2 rosemary stalks, leaves only
handful thyme, leaves only
2 bay leaves
3 tbs brown sugar
1 tsp salt
grind of black pepper
pinch chilli flakes
3 tsp corn flour
zest of 2 lemons
2 handfuls fresh parsley, finely chopped
1 garlic clove, finely chopped
Turn the INSTANT POT setting to saute (medium) and add a good glug of olive oil. Dust & season shanks. Once oil is hot, brown shin, one or two at a time, about 3 minutes each side. Set aside.
Heat 3 tbs olive oil and add the onion & garlic. Saute until fragrant. Add the carrots, celery and tomato paste and cook for about 3 minutes.
Deglaze the pot with the white wine and reduce by almost half. Add the rosemary, thyme, salt, pepper, chilli flakes, sugar, crushed tomato and chicken stock.
Bring to the boil and then turn off the heat. Nestle the shanks back into the pot.
Turn the setting to “pressure cook” (high) and sealing mode.
Cover and cook for for 40 minutes. Meanwhile, make the gremolata (for garnish) by mixing the lemon zest, chopped parsley & garlic.
Carefully remove the shanks from the pot into a serving dish and turn the INSTANT POT to saute mode. Add 3 tsp water to the corn flour and mix until smooth. Add this to the pot, stir through, and gently simmer until thickened. Drizzle the sauce over the shanks and serve with your favourite side of starch or veggies or both!
From my kitchen to yours, with love x