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Pressure-Cooker Beef Osso Buco

TOTAL TIME: Prep: 45 min. Cook: 40 min./batch + releasing YIELD: 6 servings.
Our beef osso buco 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

  • 1. In a large shallow dish, combine flour, 1/2 teaspoon salt and pepper. Pat beef dry with paper towels. Add beef to dish, 1 piece at a time; turn to coat.
  • 2. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 1 tablespoon butter and 1-1/2 teaspoons oil; brown 3 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.
  • 3. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove meat and vegetables from pressure cooker; keep warm. Make second batch with remaining ingredients, repeating previous procedure. Press cancel.
  • 4. After removing all meat and vegetables, discard bay leaves. Skim fat from cooking juices. Select saute setting and adjust for medium 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. Press cancel.
  • 5. In a small bowl, combine gremolata ingredients. Serve beef with gremolata and sauce.

Nutrition Facts

1 serving: 398 calories, 15g fat (6g saturated fat), 112mg cholesterol, 640mg sodium, 17g carbohydrate (5g sugars, 4g fiber), 47g protein.

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