One-Pot Osso Buco
Try this One-Pot Osso Buco recipe, or contribute your own.
Try this One-Pot Osso Buco recipe, or contribute your own.
- salt and pepper
- 2 bay leaves
- 1 medium onion diced
- zest of 1 lemon
- 2 tablespoons chopped parsley
- 4 veal osso buco shanks or lamb shanks (about 1.4 lb
- 1 tablespoon coconut oil or olive oil
- 1 large carrot diced
- 1 large celery stick diced1 teaspoon coconut oil or olive oil
- generous pinch of salt and pepper
- 2 large cloves of garlic diced or sliced
- 1/3 cup red wine or white wine
- 2 cups chicken stock (i used water and 1 cube stock)
- 1 cup tinned chopped tomatoes1 tablespoon tamari or soy
- 1 cup uncooked basmati organic rice
- 3-4 tablespoons finely chopped parsley
- 1 small clove of garlic grated
- Carbohydrate 8.84758 g
- Cholesterol 0 mg
- Fat 0.15779 g
- Fiber 1.99460002732277 g
- Protein 1.03916 g
- Saturated Fat 0.045993 g
- Serving Size 1 1 Serving (92g)
- Sodium 34.8631432291667 mg
- Sugar 6.85297997267723 g
- Trans Fat 0.045966 g
- Calories 38 calories
Step-by-step
- Pat-dry the meat using paper towel.
- Season the meat with a little salt and pepper.
- Add coconut or olive oil to the Instant Pot and press Sauté. Once hot, add the veal shanks and pan-fry for 20-30 seconds on each side to seal. You can do this in batches, if you can't fit all four pieces in the pot.
- While still on Sauté, remove the shanks to a plate. Add the onion, carrot and celery with an extra teaspoon of coconut oil and some salt and pepper. Cook for 5 minutes, stirring a few times.
- Add red wine and stir for 30 seconds. Then add the rest of the ingredients, except for rice, and stir through.
- Return the meat to the pot and submerge under the sauce, allowing some of the vegetables to go above and in between the pieces.
- Press Keep Warm/Cancel to stop the Sauté process.
- Place and lock the lid, making sure the steam release handle is pointing to Sealing. Press Manual (High Pressure) and set the timer to 45 mins. After 3 beeps, the pressure cooker will start going.
- In the meantime, soak a cup of rice in double the cold water for 45 minutes. Rinse well and leave in the sieve to strain.
- Once the timer goes off, let some of the pressure release naturally for 5 minutes, then use the quick release method to let the rest of the steam out. Once the pressure valve is down, open the lid.
- Remove the bigger pieces of the meat (it should be falling off the bone) to a plate. Add the uncooked rice to the pot and stir through.
- Place the meat and bones back on the top and allow to submerge slightly.
- Press and lock the lid of the pressure cooker. Press Rice function key (Normal, 10 Minutes) and let it do its thing.
- Prepare the gremolata by mixing chopped parsley with grated lemon zest and garlic in a little bowl.
- Once the timer goes off, release the pressure naturally for 5 minutes, then use the quick release method. Open the lid and serve the osso buco rice topped with a generous sprinkle of gremolata.
One-Pot Osso Buco: My Culinary Adventure
As a busy working mom, finding time to cook delicious and healthy meals can feel like a constant uphill battle. Weeknights are a blur of school pick-ups, homework help, and the ever-present to-do list. That's why I'm always on the lookout for recipes that are both flavorful and efficient. This One-Pot Osso Buco recipe is a true game-changer. It's surprisingly simple, requires minimal prep time, and delivers restaurant-quality results without the restaurant-quality effort. The tender, melt-in-your-mouth meat, paired with the rich, aromatic sauce, is a symphony of flavors that will leave your family wanting more. The best part? It's all done in one pot, meaning less cleanup and more time to enjoy the delicious meal.
The beauty of this recipe lies in its versatility. You can easily adjust the ingredients to suit your preferences and what you have on hand. I often swap out the veal shanks for lamb shanks, depending on what's available at the butcher's shop. Similarly, the type of wine isn't set in stone – a good white wine can work just as well as red. The key is to let the ingredients sing, to let the flavors meld together, creating a harmonious blend of herbs, spices, and rich meatiness. And the gremolata! Oh, the gremolata! That bright, zesty topping adds a final flourish, balancing the richness of the sauce with its vibrant citrus notes. It's the perfect ending to a truly satisfying meal.
Beyond the practicality and deliciousness, this One-Pot Osso Buco holds a special place in my heart. It's a recipe that's become synonymous with family gatherings, casual weeknight dinners, and even the occasional "just because" treat. The aroma that fills the kitchen while it simmers is enough to bring a smile to everyone's face. It's a dish that embodies warmth, comfort, and the simple pleasure of sharing a good meal with loved ones. It's a reminder that even amidst the chaos of everyday life, there's always time for good food and good company. And that, my friends, is something worth cherishing.
Tips and Tricks for Osso Buco Success:
- Don't skip the browning step: Properly browning the meat seals in the juices and adds depth of flavor to the sauce.
- Use good-quality ingredients: The better the ingredients, the better the result. Invest in quality veal or lamb shanks, fresh herbs, and a good bottle of wine.
- Adjust seasoning to taste: Seasoning is key! Don't be afraid to adjust the salt and pepper to your liking. Taste the sauce throughout the cooking process and add more seasoning as needed.
- Don't overcook the rice: Follow the instructions on the rice package carefully. Overcooked rice can be mushy and unappetizing.
- Make extra gremolata: The gremolata is delicious! Make extra to sprinkle on top of your meal or to use as a garnish for other dishes.
This One-Pot Osso Buco is more than just a recipe; it's a culinary experience that will transport your taste buds and warm your heart. So, grab your ingredients, put on some music, and get ready to enjoy a truly memorable meal.
