Serve over saffron risotto or just plain rice or polenta.
- 3/4 teaspoon salt
- 4 teaspoons olive oil
- 1 small garlic clove (minced)
- 1 cup onion (finely chopped)
- 1/2 cup carrot (finely chopped)
- 1/2 cup celery (finely chopped)
- 1/4 cup chicken broth (lower-sodium/ fat free)
- 1 tablespoon rosemary (fresh chopped )
- 2 teaspoons thyme (fresh chopped)
- 14.5 ounce san marzano tomatoes (whole tomatoes drained and chopped, 1 can)
- 4 cloves (minced)
- 1/2 teaspoon black pepper (freshly ground)
- 6 veal shanks (10-ounces each, 2 inches thick)
- 3/4 cup chardonnay (or other dry white wine )
- 1/4 cup parsley (fresh finely chopped)
- 1 teaspoon orange rind (grated)
- Carbohydrate 0.00540083333333333 g
- Cholesterol 0 mg
- Fat 0.750271665466667 g
- Fiber 0.00220833333333333 g
- Protein 0.0009125 g
- Saturated Fat 0.103641666500971 g
- Serving Size 1 1 serving (73g)
- Sodium 0.0186666666426667 mg
- Sugar 0.0031925 g
- Trans Fat 0.0203216666341707 g
- Calories 7 calories
Step-by-step
- Combine first 8 ingredients (onion through garlic), 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in the inner pot of a 6-quart Instant Pot.
- Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons of the oil to pan; swirl to coat.
- Sprinkle veal with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add half of veal to pan; cook 10 minutes, browning on all sides. Place veal in cooker. Repeat procedure with remaining 2 teaspoons oil and remaining veal.
- Add wine to pan, scraping pan to loosen browned bits. Bring to a simmer; cook until reduced to 1/2 cup (about 2 minutes).
- Pour wine mixture over veal in cooker. Close and lock the lid of the Instant Pot.Turn the steam release handle to “Venting†position. Press [Slow Cook], and use [Adjust] to select “Less†mode. Press [-] or [+] to choose 4 hours cook time. (Cook additional time, if necessary, until veal is very tender.)
- Remove veal from cooker; keep warm. Skim fat from surface of cooking liquid; pour cooking liquid into a medium saucepan.
- Bring to a boil over medium-high heat; cook until reduced to 3 cups (about 13 minutes), stirring occasionally.
- Combine parsley, orange rind, and 1 garlic clove in a small bowl.
- Divide veal among 6 shallow bowls; top evenly with cooking liquid and parsley mixture. Enjoy!
Traditional osso buco demands hours of braising on a stovetop or inside a heavy Dutch oven, but pressure cooking achieves identical tenderness in a fraction of the time by forcing moisture into dense collagen networks at high heat. When browning the meat in a skillet beforehand, the Maillard reaction creates hundreds of new flavor compounds on the surface of the veal shanks that would never develop inside a moist, sealed pot alone.
- Scrape the skillet thoroughly after simmering the Chardonnay to dissolve the caramelized fond back into the liquid, ensuring maximum umami transfer into the final sauce.
- Skim the rendered fat from the surface of the cooking liquid before reducing it in a separate saucepan over medium-high heat for approximately 13 minutes to concentrate the flavors properly.
- Combine the finely chopped fresh parsley, grated orange rind, and minced garlic just before serving to provide a sharp, aromatic contrast to the rich meat.
Equipment-wise, a standard 6-quart electric multicooker functions identically to an Instant Pot for this recipe. Reducing the strained braising liquid until it reaches a volume of exactly 3 cups concentrates the gelatin sufficiently to coat the back of a spoon.
