Osso buco is Italian for “bone with a hole.” That’s so you can enjoy spooning the marrow out of the bone and eating it on a piece of toast. This recipe is made with a single bone so you’ll have to share this treat!
You’ll usually see this dish made with a veal shank, but lamb and beef are also perfect for the recipe and I used a beef shank because it's easier to find around here.
This recipe was made with 1-2 servings in mind, but you can double or triple the recipe to fit into a 6qt pot for more portions. And if you tie each piece around with kitchen twine, it will keep the meat together around the bone and make for a better presentation if you want to serve a whole piece to each person. So many options!
Side note: This is a solid technique and ingredient list for a lot of long-cooking meats. Try this with short ribs, oxtail, or pork butt (cut into 2”-4” pieces).
#ossobuco #instantpot #mashedpotato #gremolata
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Instant Pot Duo Mini (3 Quart): https://amzn.to/2SxJo5d
Today’s Ingredients:
1 bone-in beef shank, 1"-2" thick (1 lb in the video) – substitute veal or lamb if you prefer
salt and black pepper to season
all-purpose flour to dredge
1 TB butter
1 TB olive oil
½ cup onion, small dice
½ cup carrot, small dice
½ cup celery, small dice
1 bay leaf
fresh thyme and rosemary bouquet {about 2 sprigs thyme + 1 sprig rosemary tied with twine)
2 garlic cloves, minced
1 tsp tomato paste
½ cup dry white wine
½ cup beef broth
1 cup seeded and diced tomatoes (2 romas in the video)
1 TB cornstarch + 2 TB water to thicken the sauce
For the optional Potato:
1 8-12 oz potato
1 TB water
2 TB butter
2 TB sour cream
1-2 TB heavy cream (start with 1 and add if too thick)
¼ tsp smoked paprika
salt and pepper to taste
For the Gremolata:
¼ cup minced fresh parsley
zest of 1 lemon, about 1 TB (or other citrus or a mix – orange, lime, etc.)
2 garlic gloves, grated/finely minced
pinch of salt
Instructions:
1. Season the meat all over with salt and pepper and then dredge or dust with a little flour to lightly coat all over.
2. Heat the pot on sauté mode. When the display reads “HOT,” add butter and olive oil.
3. Add the meat and sear for about 5-7 minutes on each side until well-browned. Move the meat to a holding dish.
4. Add onion, celery, carrot, rosemary, thyme, and bay leaf. Cook for a few minutes to soften the veggies, stirring a few times.
5. Add garlic and tomato paste and stir for just a minute break up the paste.
6. Add wine and/or beef broth and tomatoes and stir for just another minute, making sure to scrape up any stuck-on browned bits from the bottom of the pot.
7. Nest the meat back into the pot along with any accumulated juices from the holding dish.
8. Optional mashed sided dish: Choose a good mashing root vegetable such as potato, parsnips, turnips, or celeriac. Place it on a large sheet of heavy duty aluminum foil and fold to form a packet. Before sealing the packet, add 1-2 tablespoons water to create more steam inside the packet as it cooks. Seal the packet tightly and keep it seam side up so the water doesn’t leak out. Insert a trivet into the Instant Pot this is tall enough to keep it above the meat and place the foil packet on top.
9. Lock and seal the lid and cook for 40 minutes on manual/high followed by a 15 minute natural pressure release. Then release any remaining pressure and reopen the lid. Move the meat and bone (eat the marrow later!) to a serving dish and discard the bay leaf and herb bundle.
10. To make a gravy: Bring the sauce up to a medium bubble using the sauté mode. Whisk in a slurry of cornstarch and water and continue whisk until it thickens to your liking. Add more slurry if it’s not thick enough or add broth if it gets too thick. Taste check and adjust seasoning as needed.
11. To mash the potato: Unwrap the potato and place it into a bowl suitable for a potato masher. Add any butter, sour cream, heavy cream, salt, pepper, and smoked paprika (or anything else you like in your mash) and mash away until as smooth or chunky as you like. Taste check and adjust seasoning as needed.
12. To make the gremolata: You can do this while the meat is cooking or even do this the night before. On a cutting board, pile up a large handful of fresh parsley leaves, 2 grated garlic cloves, zest from a large lemon, and a healthy pinch of salt. Chop the pile up as finely as possible, making several passes to evenly distribute the ingredients. Refrigerate and use this up within 2 days.
13. Serve the meat and gravy over a bed of potato mash and top with a spoonful of gremolata. ENJOY!
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