OK normally I am a purist about certain things, especially with cooking. I recently just braised veal shanks for a private event, ten veal shanks. The old fashioned way, low and slow in the oven, braising for three hours. Then a thought came to me, what if I only needed to prepared two or four veal shanks for Osso Buco? What about the Instant Pot? It almost seems like cheating or sacrilegious. But I just decided to give it a try. And the results? AMAZING!
For a great Osso Buco there are a few things you must do to insure the quality and deliciousness. You cannot find veal shanks in your local markets so you need to find a local butcher in your area. I am very lucky here in Arvada Colorado to have a great butcher shop close by Edwards Meats http://edwards-meats.com/ I suggest calling ahead and ordering your veal shanks, center cut, let them know you are preparing Osso Buco. And while you are there pick up some Classic French Veal Demi Glaze.
You really want to season and brown both sides of the veal shanks. You can do this two different ways, 1) right in the instant pot on your saute’ mode or stove top in a saute pan. If doing the stove top method, make sure you hit a little red wine to that pan and scrape up all the good bits of flavor. You will be adding this delishisness to the instant pot.
It is important to let the Instant Pot release naturally after the cooking time. Usually this takes 20 minutes. What does this mean? DO NOT perform a manual release immediately after the cooking time. You need what I call this carry over cooking time.Print
Osso Buco Instant Pot
Osso Buco is one of my favorites. If you are only cooking for two or four people I highly recommend the Instant Pot method. If you are cooking for a larger group I recommend the traditional oven braising method.
2 – 4 center cut veal shanks
2 celery stalks roughly chopped
2 carrots roughly chopped
1 medium onion roughly chopped
3 whole garlic cloves
handful of fresh herbs (parsley, rosemary, oregano)
1/4 cup red wine
1/4 cup water
1 cup low sodium beef broth
1 Classic French Veal Demi Glace (1.5 ounce)
1 tablespoon tomato paste
1 – 2 tablespoons cornstarch
1 – 2 tablespoons butter
Browning Meat & Veggies:
Season your veal shanks with salt & pepper. Hit the saute button on your instant pot, let it heat up. Give a swirl of olive oil and lay your veal shanks down. You want to brown these well on both sides. This will probably take 5 minutes mmaybe longer. Remove your veal shanks, if you need to add a bit more olive oil, give it a swirl. Add all your veggies and garlic. Cook your veggies 3 – 5 minutes. Remove your veggies.
Still on the saute mode, add the red wine and scrape up all the good bits in the pot. Add the demi glaze, tomato paste, water and beef broth. Press the cancel button.
Place your veal shanks in the pot, veggies on top, and now your fresh herbs. Place the lid on and make sure your valve is set to sealing. Cook on high temp for 40 minutes. Allow to naturally release for 20 minutes.
Sauce or Gravy:
Remove the veal shanks and veggies from the pot. Veggies are usually really soft and mushy at this point and are not great. You can decide if you would like to save them. I usually nibble on the carrots. Cover the veal shanks. Cancel your instant pot then press the saute button. In a small bowl mix 1 tablespoon cornstarch with 1 tablespoon cold water. Pour into the liquid in the pot. The beef juices should be bubbling on the saute mode. Stir in the cornstarch and cook until thickened. If you would like your sauce thicker, you may do this procedure one more time. To make a nice shiny sauce add 1 – 2 tablespoons butter. Stir until melted.
Serve with rice, polenta, pasta, gnocchi, roasted potatoes or risotto.