Easy Osso Buco

By: Time Inc.

Easy Osso Buco
cuisine icon Cuisine
Italian
cuisine icon Course
Main Course
cuisine icon Difficulty
Difficult
cuisine icon Duration
more than 2 hours
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Slow Cook
cuisine icon Notes
["Place the veal shanks on their sides so that the meat can fit in the Instant Pot in a single layer"]
cuisine icon Keywords
6 servings, black pepper, carrot, celery, chardonnay, chicken broth, contributed, cook 4 hour, difficult, garlic cloves, gluten free, italian, main course, more than 2 hours, olive oil, onion, orange rind, parsley, prep 10 min, rosemary, salt, san marzano tomatoes, slow cook, small garlic clove, thyme, Time Inc., veal shanks

prep icon Prep Time
10 min
cook icon Cook Time
4 hour

serving icon Servings
6 servings
Ingredients
  • 1 cup onion
  • 1/2 cup carrot
  • 1/2 cup celery
  • 1/4 cup chicken broth
  • 1 tablespoon rosemary
  • 2 teaspoons thyme
  • 14.5 ounce San Marzano tomatoes
  • 4 garlic cloves
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 teaspoons olive oil
  • 6 veal shanks
  • 3/4 cup chardonnay
  • 1/4 cup parsley
  • 1 teaspoon orange rind
  • 1 small garlic clove
Instructions
  • 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!
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