Instant Pot Beef Shin Osso Buco
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 4-6 servings
Description
Osso Buco is a classic dish from the Lombardy region; braised in wine and tomatoes this dish is a masterpiece of northern Italian cooking.
Ingredients
Osso Buco
+- 1-1.5kg beef shin bone in (pat dry with paper towel)
2 tsp (10 ml) salt
freshly ground black pepper
all-purpose flour for dredging
3 Tbsp (45 ml) extra virgin olive oil
2 Tbsp (30 ml) unsalted butter
1 onion, diced
2 medium carrots, peeled and diced
1 celery stalk, sliced
4 garlic cloves, crushed
1 tsp (5 ml) tomato paste
½ cup (125 ml) dry white wine
½ cup (125 ml) chicken/beef stock (preferably homemade)
475 ml tin of peeled and chopped tomatoes
4 sprigs fresh thyme (or 1 tsp dried)
2 sprigs fresh rosemary (or ½ tsp dried)
1 bay leaf
Gremolata
¼ cup (125 ml) finely chopped fresh parsley
finely grated zest of lemon
2 garlic cloves crushed
pinch of salt, or more, to taste
Instructions
Season the meat generously with the salt and pepper and then dredge in flour until evenly coated.
Using SAUTÉ on High, heat the oil in the inner pot. Add the meat in batches (do not crowd the pot) and brown well on all sides (5-7 minutes). Transfer to a plate and continue to brown the rest of the meat. It may take up to 30 minutes to brown all the pieces evenly.
Turn the SAUTÉ function down to Less and let the inner pot cool down slightly. Add the butter and once melted, add the onion, celery and carrots. Cook until the vegetables are soft and the onion translucent (about 8 minutes). Stir in the garlic and tomato paste and cook until the garlic is fragrant (another 1-2 mins).
Add the wine to the pot to deglaze. Scrape down the sides and bottom of the pot to remove any brown bits. Stir in the stock and tomatoes and bring to a simmer. Nestle the meat pieces into the pot and then top with the fresh herbs.
Secure and seal the lid and use the MEAT preset for 40 minutes. Let the pressure release naturally. Using a slotted spoon, transfer the meat to a plate and set aside.
Using the SAUTÉ function, simmer the sauce, stirring often, until it is thick and reduced (10-15 mins). Switch off SAUTÉ mode and let the sauce settle for at least 10 minutes and then spoon any excess fat off the top of necessary.
While the sauce is reducing make the gremolata; in a small bowl mix together the parsley, lemon zest, garlic and salt.
To serve, transfer the meat to a serving platter, spoon the sauce over the top and sprinkle the gremolata on top. Serve with saffron risotto or polenta.
