Pressure-Cooker Beef Osso Bucco

Name: Pressure-Cooker Beef Osso Bucco
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 6 servings.
Ingredients: 1/2 cup all-purpose flour; 3/4 teaspoon 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; 2 bay leaves; 2 tablespoons cornstarch; 1/4 cup cold water; GREMOLATA:; 1/3 cup minced fresh parsley; 1 tablespoon grated lemon zest; 1 tablespoon grated orange zest; 2 garlic cloves, minced

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

Ingredients

1/2 cup all-purpose flour
3/4 teaspoon 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
2 bay leaves
2 tablespoons cornstarch
1/4 cup cold water
GREMOLATA:
1/3 cup minced fresh parsley
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
2 garlic cloves, minced

Directions

In a large shallow dish, combine flour, 1/2 teaspoon salt and pepper. Pat beef dry with paper towels. Add beef to dish, one piece at a time; turn to coat.
In a 6-qt. electric pressure cooker, select saute setting and adjust for high heat. Add 1 tablespoon butter and 1-1/2 teaspoons oil; brown three beef shanks. Remove from pressure cooker; add 1/4 cup wine, stirring to loosen browned bits. In a large bowl, combine tomatoes, broth, vegetables, seasonings and remaining salt. Return browned beef shanks to cooker; pour in half of tomato mixture.
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 meat and vegetables from pressure cooker; keep warm. Make second batch with remaining ingredients, repeating previous procedure.
After removing all meat and vegetables, discard bay leaves. Skim fat from cooking juices. 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.

Test Kitchen tips

Pair with French bread or serve it over polenta, mashed potatoes or pasta.

This dish reheats well, so you can make ahead.

Originally published as Beef Osso Bucco in Cook It Fast, Cook It Slow