Pressure Cooker Osso Buco Milanese

Name: Pressure Cooker Osso Buco Milanese
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 bay leaves; 4 servings Freshly ground black pepper; 397 grams crushed tomatoes; 1 medium carrot, peeled and cut into small dice; 1 medium celery stalk, small dice; 118 milliliters dry white wine; 118 milliliters all-purpose flour; 2 mediums garlic cloves, finely chopped; 4 servings Kosher salt; 1 medium Finely grated zest of lemon; 237 milliliters low-sodium beef broth; 3 Tbsps olive oil; 59 milliliters finely chopped Italian parsley leaves; 1 Tbsp tomato paste; 1 medium yellow onion, small dice

Pressure Cooker Osso Buco Milanese

Watching your figure? This dairy free recipe has 237 calories, 5g of protein, and 11g of fat per serving. This recipe serves 4. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have flour, olive oil, canned tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

Place the flour in a large baking dish, season generously with salt and pepper, and whisk to combine.Pat the veal shanks dry with paper towels and season on all sides with the measured salt and pepper.

Ingredients you will need

Salt And Pepper

Veal Shank

All Purpose Flour

Equipment you will use

Paper Towels

Baking Pan

Whisk

Place the shanks in the flour mixture and turn to coat all sides. Discard any remaining flour.

Ingredients you will need

All Purpose Flour

Heat the oil in a 6-quart stovetop pressure cooker over medium heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Pressure Cooker

Stove

Add 2 of the shanks and cook, turning occasionally, until browned on all sides including the edges, about 7 minutes.

Remove to a large plate and repeat with the remaining 2 shanks.Increase the stovetop heat to medium high, add the garlic, carrot, celery, onion, and tomato paste, season with salt and pepper, and stir with a wooden spoon to combine. Cook, stirring occasionally, until the tomato paste is no longer raw-tasting, about 1 to 2 minutes.

Ingredients you will need

Salt And Pepper

Tomato Paste

Carrot

Celery

Garlic

Onion

Equipment you will use

Wooden Spoon

Stove

Add the wine and cook, scraping up the browned bits from the bottom of the pressure cooker, until the liquid thickens and reduces by about three-quarters, about 5 minutes.

Ingredients you will need

Wine

Equipment you will use

Pressure Cooker

Add the tomatoes, broth, and bay leaves and stir to combine.Return the shanks and any accumulated juices on the plate to the pressure cooker, turn to coat the shanks in the liquid, and arrange them in an even layer (it’s OK if the shanks overlap a little). Lock the lid in place and bring the cooker to high pressure over high heat. Reduce the stovetop heat to medium and cook the shanks for 30 minutes, adjusting the heat as necessary to maintain a visible, steady stream of escaping steam.

Ingredients you will need

Bay Leaves

Tomato

Broth

Equipment you will use

Pressure Cooker

Stove

Place the parsley, garlic, and lemon zest in a medium bowl and season generously with salt and pepper. Rub the mixture between your fingers to combine the ingredients, releasing the oils from the lemon zest to coat the parsley and garlic, about 1 minute; set aside.To finish:Carefully quick-release any pressure left in the pressure cooker, then remove the lid (keep your face away from the escaping steam).

Ingredients you will need

Salt And Pepper

Lemon Zest