Pressure Cooker Beef Osso Bucco Recipe

Pressure Cooker Beef Osso Bucco Recipe
Pressure Cooker Beef Osso Bucco Recipe photo by Taste of Home
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Pressure Cooker Beef Osso Bucco Recipe

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Our beef osso bucco boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic and parsley. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Cook: 40 min. + releasing
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Cook: 40 min. + releasing

Ingredients

  • 1/2 cup all-purpose flour
  • 1-1/4 teaspoons salt, divided
  • 1/2 teaspoon pepper
  • 6 beef shanks (14 ounces each)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup white wine or beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/2 cups beef broth
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 1 celery rib, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • GREMOLATA:
  • 1/3 cup minced fresh parsley
  • 1 tablespoon grated lemon peel
  • 1 tablespoon grated orange peel
  • 2 garlic cloves, minced

Directions

In a large resealable plastic bag, combine flour, 1/2 teaspoon salt and pepper. Pat beef dry using paper towels. Add beef, a couple pieces at a time; shake to coat.
In a 6-qt. electric pressure cooker, select saute setting, and adjust for high heat. Add butter and oil. Brown beef in batches. Add wine, stirring to loosen browned bits. Return beef to pressure cooker. Add tomatoes, the next seven ingredients and remaining salt.
Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 40 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions.
Remove beef and vegetables; keep warm. Discard bay leaves. Skim fat from cooking juices remaining in pressure cooker. Select saute setting, and adjust for high heat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.
In a small bowl, combine gremolata ingredients. Serve beef with gremolata and sauce. Yield: 6 servings.

Test Kitchen tips
  • This recipe may need to be prepared in two batches as it may exceed the maximum fill line on an electric pressure cooker.
  • Try the slow cooker version.
  • Serve with a loaf of crusty bread or over cooked polenta, mashed potatoes or pasta.
  • Make this dish ahead as it tastes even better the next day.
  • Originally published as Pressure Cooker Beef Osso Bucco in One Pot Instant Pot Winter 2017

    • 1/2 cup all-purpose flour
    • 1-1/4 teaspoons salt, divided
    • 1/2 teaspoon pepper
    • 6 beef shanks (14 ounces each)
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 1/2 cup white wine or beef broth
    • 1 can (14-1/2 ounces) diced tomatoes, undrained
    • 1-1/2 cups beef broth
    • 2 medium carrots, chopped
    • 1 medium onion, chopped
    • 1 celery rib, sliced
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 1 bay leaf
    • 2 tablespoons cornstarch
    • 1/4 cup cold water
    • GREMOLATA:
    • 1/3 cup minced fresh parsley
    • 1 tablespoon grated lemon peel
    • 1 tablespoon grated orange peel
    • 2 garlic cloves, minced
    1. In a large resealable plastic bag, combine flour, 1/2 teaspoon salt and pepper. Pat beef dry using paper towels. Add beef, a couple pieces at a time; shake to coat.
    2. In a 6-qt. electric pressure cooker, select saute setting, and adjust for high heat. Add butter and oil. Brown beef in batches. Add wine, stirring to loosen browned bits. Return beef to pressure cooker. Add tomatoes, the next seven ingredients and remaining salt.
    3. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 40 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions.
    4. Remove beef and vegetables; keep warm. Discard bay leaves. Skim fat from cooking juices remaining in pressure cooker. Select saute setting, and adjust for high heat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.
    5. In a small bowl, combine gremolata ingredients. Serve beef with gremolata and sauce. Yield: 6 servings.

    Test Kitchen tips
  • This recipe may need to be prepared in two batches as it may exceed the maximum fill line on an electric pressure cooker.
  • Try the slow cooker version.
  • Serve with a loaf of crusty bread or over cooked polenta, mashed potatoes or pasta.
  • Make this dish ahead as it tastes even better the next day.
  • Originally published as Pressure Cooker Beef Osso Bucco in One Pot Instant Pot Winter 2017

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