CHICKEN OSSO BUCO RECIPES

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EASY OSSO BUCO – INSTANT POT RECIPES



Easy Osso Buco – Instant Pot Recipes image

Serve over saffron risotto or just plain rice or polenta.

Provided by Time Inc.

Prep Time 10 minutes

Cook Time 4 hours

Yield 6 servings

Number Of Ingredients 16

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 garlic cloves (minced)
3/4 teaspoon salt
1/2 teaspoon black pepper (freshly ground)
4 teaspoons olive oil
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)
1 small garlic clove (minced)

Steps:

  • 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 the 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!

PRESSURE COOKER OSSO BUCO RECIPE - NYT COOKING



Pressure Cooker Osso Buco Recipe - NYT Cooking image

This classic dish of veal shanks braised in wine and tomatoes is a masterpiece of northern Italian cooking. Be sure to provide small spoons (espresso spoons work well) so people can scoop the marrow out of the bones, then eat the marrow sprinkled with salt and some of the gremolata. This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017). Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.

Provided by Melissa Clark

Total Time 2 hours 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 21

All-purpose flour, for dredging
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 1/2 to 3 pounds (4 pieces) osso buco (bone-in veal shanks), patted dry with a paper towel
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 onion, diced into 1/4-inch pieces
2 medium carrots, diced into 1/4-inch pieces
1 celery stalk, diced into 1/4-inch pieces
4 garlic cloves, thinly sliced
1/2 teaspoon tomato paste
1/2 cup dry white wine
1/2 cup chicken or beef stock, preferably homemade
1 14.5-ounce can diced tomatoes, drained
1/4 cup finely chopped fresh parsley
Finely grated zest of 1/2 lemon
2 garlic cloves, minced
Pinch of kosher salt, plus more as needed

Steps:

  • Spread flour in a shallow bowl or plate. Tie the thyme sprigs, rosemary sprigs, and bay leaf together with kitchen twine.
  • Season the veal with the salt and pepper to taste, and then dredge it in the flour to coat all sides. Using the sauté function on high if available, heat the oil in the pressure cooker. Add the osso buco in batches (do not crowd the pot), and brown it well on all sides, 5 to 7 minutes per side. Altogether this will take 20 to 30 minutes to get the pieces nicely golden all over. Transfer the osso buco pieces to a plate as they brown.
  • Turn the sauté function down to medium if available, or unplug the pot for a minute to let it cool down slightly. Add the butter to the pressure cooker and let it melt; then stir in the onion, carrots, and celery. Cook until the vegetables are very soft, about 8 minutes. Stir in the garlic and tomato paste, and cook until the garlic is fragrant and the tomato paste has darkened, another 1 to 2 minutes.
  • Add the wine to the pot to deglaze it, scraping up any browned bits from the bottom. Stir in the stock and tomatoes and bring to a simmer. Nestle the osso buco pieces into the pot, then top with the herb bundle. Cover and cook on high pressure for 40 minutes. Let the pressure release naturally.
  • Transfer the osso buco to a plate and, using the sauté function, simmer the sauce, stirring it often, until it is thick and reduced, 10 to 15 minutes. Let the sauce settle for at least 10 minutes, and then spoon any excess fat off the top.
  • While the sauce is settling, make the gremolata: In a small bowl, stir together the parsley, lemon zest, garlic, and salt.
  • To serve, transfer the osso buco to a serving platter, spoon the sauce over the top, and sprinkle with the gremolata, with more on the side.

Nutrition Facts : @context http//schema.org, Calories 407, UnsaturatedFatContent 11 grams, CarbohydrateContent 14 grams, FatContent 19 grams, FiberContent 4 grams, ProteinContent 42 grams, SaturatedFatContent 6 grams, SodiumContent 885 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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