Cooking Lesson #262: Instant Pot Osso Buco... Italian Veal Shanks

… from the California Kitchen

Photo: Perspectives/The Consulting Group, Inc.

How you doin’? How about a quick trip to Italy?... Milan of course. That’s where Osso Buco originated. Osso Buco literally means, bone with a hole. It came about in the Lombardy region in the 19th century. While fashion trends come and go in Milan, this rustic veal stew needs no modern embellishments and never goes out of style. It is perhaps one of the most tender cuts of meats of all times in the veal category.
 
Osso Buco is saucy, rich and the meat is fall-apart-tender. It's topped with a spoonful of a zesty mixture of parsley, lemon zest and garlic—known as Gremolata in Italian that cuts some of the richness with the acid from the lemon and finishes this dish off perfectly. In my opinion there is nothing quite as delicious as this comforting meal.
 
Osso Buco is the shank, which means it's supreme. You now have some of the most tender, outrageous Osso Buco meat stews. After you finish eating the meat off the bone don’t forget to savor that glorious, succulent bone marrow that’s in the center of the bone.
 
Prep time:  15 minutes
Cook time:  12 minutes
Instant Pot cook time:  25 + 15 minutes
Yield:  4 to 6 servings
 
Ingredients
For the veal shank dredge
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon finely ground black pepper
 
For the veal shanks
3-4 pounds bone-in veal shanks, cut about 1-1/2-inch thick
1/4 cup extra virgin olive oil
2 tablespoons unsalted butter
 
For the veal shank sauce
2 carrots, peeled and sliced into 1/4-inch rounds
2 stalks of celery, sliced into 1/4-inch pieces
1 cup diced yellow onion
1 cup of white wine
1 cup of chicken broth (I used 1 teaspoon of Chicken Better Than Bouillon + 1 cup of water)
1 can of diced tomatoes
1 tablespoon of tomato paste (I prefer the paste in the tube)
1 teaspoon of seasoned salt
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
1 bay leaf
 
For the Gremolata topping (optional)
Zest of 1 lemon
2 tablespoons crushed garlic
2 tablespoons Parmesan cheese
1/2 cup chopped fresh flat-leaf Italian parsley
2 teaspoons of extra virgin olive oil
1/4 teaspoon of salt
 
For the sauce thickener
4 tablespoons of cornstarch + 4 tablespoons of water, to make a slurry
 
Directions

1. Combine all the ingredients of the dredge and mix well. Put the flour mixture onto a large plate and dredge the veal shanks so both sides are fully coated.
2. Add the olive oil to the Instant Pot, hit the SAUTÉ button and adjust so it’s on the HIGH setting. Allow it to heat for 3 MINUTES and then, using tongs, lightly sear the veal shanks in batches for 2 minutes on each side.
3. When done, remove the veal shanks to a plate for them to rest.
4. Add the butter to the pot. As it’s melting, deglaze the bottom of the pot so any brown bits of flavor loosen up.
5. Add the carrots, celery and onion to the pot and sauté for 5 MINUTES.
6. Pour in the white wine to deglaze the bottom of the pot again.
7. Add the chicken broth, diced tomatoes, tomato paste, seasoned salt, thyme, rosemary and the bay leaf; stir together.
8. CANCEL SAUTÉ and add the veal shanks back to the pot. It’s okay if they rest on top or lean on one another.
9. Secure the lid, press the PRESSURE COOK on high for 25 MINUTES.

To make the gremolata

1. While the veal shanks are cooking, make the Gremolata by adding all the ingredients to a food processor and pulsing until combined.

To finish the veal shanks

1. When done cooking, allow a 15 MINUTE natural release and then open the pressure valve to quick release.
2. Remove the veal shanks with tongs and place on a plate (make sure the bone is kept intact within each shank). Discard the bay leaf.
3. Push SAUTÉ again and adjust so it’s on HIGH.
4. Once the sauce begins to bubble, add in the corn starch slurry. Allow it to bubble for a minute or so and then push CANCEL to turn the pot off. As the sauce cools down the sauce will thicken significantly.
5. Plate each veal shank over rice and top with the sauce from the pot.
6. Spoon a dollop of Gremolata on each veal shank.

ChefSecret:  The Gremolata is optional, but it does add an authentic Italian flavor thrill when added to the plated Osso Buco. Goes great with a wonderful side of Orzo, Pesto Risotto, white rice or linguine. And don’t forget to enjoy the bone marrow!
 
Covid-19 Quip of the Day: “You know what's funny about Coronavirus? Nothing. But that hasn't stopped people from cracking jokes about it. SMILE!”
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