Instant Pot Osso Buco
Ossobuco, which refers to the substantial chunk of marrow in the center of the veal shank bone, is translated from Italian as hollowed bone. Veal shanks cooked in white wine- and meat broth-flavored broth are a specialty of Milan. This moderately tasty but tough piece of meat is simmered slowly to become meltingly tender, and the connective tissues and marrow melt into the sauce to produce a rich and creamy texture.In the late nineteenth century, a farmhouse in Milan, Italy, is where this recipe most likely first appeared. Tomatoes, a New World food, were most likely not included at that time. The osterie of Milan, which were neighborhood eateries in Italy's big towns, was where ossobuco initially gained popularity. These served the neighborhood's locals, rarely, if ever, serving tourists and other foreigners.Ossobuco in bianco (ossobuco in white sauce) is the modern name for the traditional ossobuco dish, which was traditionally made with cinnamon, allspice, bay leaf, and gremolata. The more recent version has mostly taken the place of the earlier one. Although hybrid versions exist that contain both tomato and gremolata, this new version has tomatoes and mirepoix—carrot, celery, and onion—along with some herbs and no gremolata.Ossobuco is easy to make, you need a few ingredients in order to get a delicious meal. I served it with some polenta made with butter and parmesan, but you can alos choose smashed potatoes, rissotto or any other side dish that you like.
Ingredients
- 2 veal shanks
- 2 onions
- 1 red onion
- 2 carrots
- 1 apio
- 3 garlic cloves
- 400 g canned tomatoes
- 1 tbsp tomato paste
- 150 ml white wine
- 2 tbsp olive oil
- 30 g butter
- 3 tbsp flour
- salt
- pepper
- dried basil
- dried rosemary
Instructions
- Season the meat with salt and pepper on both sides and then roll it in flour. Set the multicooker to the saute function for 4 minutes. Put the olive oil and 15 grams of butter in the multicooker bowl. Put the pieces of veal shakns and fry them for 2 minutes on each side. When the meat is ready, take it out.
- Set the multicooker again to the saute function for 5 minutes. Add the onion and fry it for 2 minutes. Add the finely chopped garlic, carrot and apio and saute for 2 minutes. At the end, extinguish everything with a glass of white wine and let it cook for 1 minute.
- Add the diced tomatoes in sauce, the tomato paste, the veal shanks, season with salt, pepper, dried basil and dried rosemary and set the multicooker to the pressure cooking function for 45-50 minutes. When the program is ready, release the pressure manually. I served it with polenta made with butter and parmesan, but you can choose any side dish you like.
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