If you've ever had Ossobuco alla Milanese you probably thought it was a super labor-intensive dish and you would be right. How else would you get so many flavors and have the meat fall right off the bone? Que - the instant pot! In just 35 minutes of high pressure cooking you get the same result as slow-cooking it in the oven for hours on end to get that incredible flavor and tenderness. The veal shank will literally melt in your mouth and the best part? The marrow. Spread that over a piece of fresh bread and trust me, you'll be making this dish a second time just to get to the marrow. A great perk of marrow is that it's filled with collagen that gives you that anti-wrinkle skin and improves joint function and decreases inflammation! Hooray!
You can serve the ossobuco over risotto or polenta or even mashed potatoes if you're really feelin fancy. If you need the recipe for my Risotto alla Milanese, click here!
4 veal shanks
flour, for dredging
1 celery stick
3 cloves of garlic
1 tbs tomato paste
1/2 cup red wine
14 oz crushed tomatoes
1 cup chicken broth (or beef broth)
handful of herbs - I used rosemary & thyme
salt & pepper to taste
1/2 cup chopped parsley
1 tbs lemon rind
1 tbs orange rind (optional)
1 garlic clove minced
Season the veal with salt and pepper and dredge it in the flour. Start your instant pot on high 'saute' function and drop some olive oil in there to coat the pan. Sear the ossobuco in the pot, two at a time until they are nice and browned. Remove and set aside on a dish.
Add the butter and then the onion, carrots, celery and garlic and season with salt and pepper. Saute until veggies are soft. Add the tomato paste and make sure it fully melts in with the veggies. Add wine in and deglaze the pan. Let that cook down for 1-2 minutes then add the broth and crushed tomatoes. Nestle the ossobuco back in the pan and close the Instant Pot. Set your Instant Pot to "Pressure Cook" and do 35 minutes on High.
While the meat is cooking - make your gremolata. Chop your parsley very fine in a bowl and add in your minced garlic clove and the microplaned lemon and orange rind. Season with salt and set aside.
When your meat is done, remove the shanks and strain all of your liquid into a pot. I like to reduce the liquid on the stovetop and make it more gravy-like.
When you're ready to plate, add in your risotto first, top with veal shank and gravy, and add the gremolata on top. Enjoy!