Pressure Cooker Osso Buco

archive.is

foxmulders

subheading: FOR THE OSSO BUCO:

All-purpose flour, for dredging

4 sprigs fresh thyme

2 sprigs fresh rosemary

1 bay leaf

2½ to 3 pounds (4 pieces) osso buco (bone-in veal shanks), patted dry with a paper towel

2 teaspoons kosher salt

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

1 onion, diced into ¼-inch pieces

2 medium carrots, diced into ¼-inch pieces

1 celery stalk, diced into ¼-inch pieces

4 garlic cloves, thinly sliced

½ teaspoon tomato paste

½ cup dry white wine

½ cup chicken or beef stock, preferably homemade

1 14.5-ounce can diced tomatoes, drained

subheading: FOR THE GREMOLATA:

¼ cup finely chopped fresh parsley

Finely grated zest of ½ lemon

2 garlic cloves, minced

Pinch of kosher salt, plus more as needed

Directions at archive.is

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer