Osso buco is a Lombard-inspired Italian dish consisting of veal shank that is slow-braised in a white wine-infused sauce for an extended period.
The lengthy braising period causes the connective tissues in the shank to dissolve, leaving you with meat that falls apart easily in your mouth.
The shank cut is a complicated muscle with plenty of connective tissue that just breaks apart, which is why it tastes so good.
Osso Buco, which translates to "bone with a hole," is a slow-braised dish where the bone marrow enters the sauce, giving it a remarkable depth and flavor.
Tomatoes are a relatively recent crop, so in the past, this recipe didn't call for them, but these days, almost everyone does.
In place of the traditional canned tomatoes, the version we're cooking today uses a fresher-tasting passata tomato sauce, but if you don't have passata, a good-quality canned tomato will still work.
Process
Chop your garlic, carrots, and onion coarsely.
Add one or two tablespoons of oil and preheat your Instant Pot to sauté high. After patting dry, liberally season your shanks on both sides with salt and pepper.
After your instant pot beeps a couple of minutes, it's hot enough to brown your shanks for one to two minutes on each side.
After removing the shank, add the garlic, onion, and carrots. Simmer for 2–4 minutes, or until tender.
Using a wooden spoon to scrape up the brown bits, add the wine and deglaze. Reduce for 2 to 3 minutes, or until about half of the wine is gone.
Add the shanks, passata, and herbs (if using) to the pot. For one hour, braise at high pressure. When finished, quickly release and serve. Garnish with flat-leaf parsley, red pepper flakes, and grated Parmigiano Reggiano or Grana Padano cheese, if preferred.
Ingredients
- 1/4 medium onion chopped
- 1 small carrot chopped
- 2 cloves garlic sliced
- 1 slice veal or beef shank about 1 pound
- 1 cup white wine Pinot grigio/Italian white preferred
- 1/2 cup passata or crushed tomatoes
- 1-2 sprigs fresh herbs I just used 1 sprig of oregano
Tool
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instant pot
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