Easy Osso Buco
Serve over saffron risotto or just plain rice or polenta.
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!
My Easy Osso Buco Adventure: A Weeknight Culinary Triumph
As a busy working mom, finding time to create delicious and satisfying meals often feels like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present struggle to get dinner on the table before everyone collapses from exhaustion. That's why I'm always on the lookout for recipes that are both impressive and surprisingly easy to execute. This Osso Buco recipe, adapted to my Instant Pot, has become my new weeknight hero.
I’ve always loved the rich, savory flavors of Osso Buco, that melt-in-your-mouth veal shank braised to perfection. But the traditional method, involving hours of simmering on the stovetop, felt completely out of reach for my schedule. Then came the Instant Pot. This magical appliance has revolutionized my cooking, turning complicated dishes into manageable feats. This Osso Buco recipe, adapted to the Instant Pot, takes about 4 hours on the "Slow Cook" setting, but mostly it is hands-off, allowing me to tackle other tasks during the cooking process.
The beauty of this recipe is its versatility. While the suggested serving suggestion of saffron risotto is divine (and surprisingly simple to make!), the tender veal shanks are equally delicious served over plain rice, polenta, or even mashed potatoes. The rich, flavorful sauce is the real star here. The combination of white wine, aromatic herbs (rosemary and thyme are my absolute favorites!), and a touch of orange zest creates a complex yet harmonious flavor profile that elevates this dish beyond the ordinary. I often find myself using leftover sauce to dress pasta or vegetables the next day. It's that good.
The preparation is straightforward. I usually chop all the vegetables on Sunday evening to save time during the week. That's my favorite part of cooking, the prep work. I find it relaxing and a perfect moment to unwind. The browning of the veal shanks in a skillet before adding them to the Instant Pot adds a lovely depth of flavor; don't skip this step! Once everything is in the Instant Pot, I simply set the timer and let the appliance work its magic. The result is incredibly tender veal, falling off the bone with the slightest touch. The sauce is thick, rich, and infused with the flavors of the herbs and wine.
This Osso Buco recipe is more than just a meal; it's a testament to the power of efficient cooking and a reminder that even the most complex-sounding dishes can be achievable during a busy week. It's a perfect dish to impress guests or simply to treat your family to a special weeknight dinner. The best part? The cleanup is a breeze, thanks to the Instant Pot. This is a culinary win-win, delicious food with minimal time and effort.
Beyond the practicality, this recipe reminds me to slow down, even in the midst of a busy life. The act of cooking, even with a time-saving appliance like the Instant Pot, is a form of self-care. It's a chance to disconnect from the day's demands and focus on the simple pleasure of creating something delicious. This Osso Buco is more than just a meal; it's a small act of love, a little bit of joy in the heart of a busy week.
I encourage you to try this recipe and let the flavors transport you, if only for a little while, to a more relaxed, more flavorful place. Remember to adjust the cooking time depending on your Instant Pot and the size of your veal shanks. You can always check the tenderness by piercing it with a fork. Once it’s tender and the meat falls off the bone easily, then it is ready. Enjoy the deliciousness!
