Introduction
There are few dishes that evoke the heartwarming comfort and rich culinary tradition of Italy quite like Ossobuco. This classic Milanese specialty, whose name literally translates to “bone with a hole,” refers to the cross-cut veal shanks that are the star of the show. Traditionally, Ossobuco is a labor of love, slow-braised for hours until the meat is fall-off-the-bone tender and the rich, savory sauce has deepened in flavor. The prized bone marrow, a decadent treat for many, adds an unparalleled richness that truly defines this dish. It’s a meal that speaks of celebration, family gatherings, and the sheer joy of good food.
However, the traditional preparation, while undeniably rewarding, can be quite the time commitment, often spanning several hours of simmering on the stovetop. This often relegates Ossobuco to weekend projects or special occasions, leaving many home cooks yearning for a more accessible way to enjoy this magnificent dish. What if we told you that you could achieve that same melt-in-your-mouth tenderness, that deeply concentrated flavor, and that soul-satisfying richness in a fraction of the time? Enter the pressure cooker, your secret weapon for democratizing this Italian masterpiece.
This recipe harnesses the power of the pressure cooker to transform tougher, more economical cuts of veal shanks into a luxurious, fork-tender meal in under an hour of active cooking time. It’s a game-changer for anyone who loves the idea of Ossobuco but doesn’t have an entire afternoon to dedicate to its creation. Perfect for feeding a crowd of up to 8 people without breaking the bank, this pressure cooker version is not just a shortcut; it’s a smart way to bring an economical and utterly delicious classic to your weeknight table or your next family gathering. Get ready to impress your taste buds and your guests with a dish that delivers on all fronts: flavor, tenderness, and convenience.
Nutritional Information
Per serving (approximate values):
- Calories: 580
- Protein: 55g
- Carbohydrates: 20g
- Fat: 30g
- Fiber: 4g
- Sodium: 850mg
Ingredients
- 8 (1 1/2 to 2-inch thick) veal shanks (ossobuco cut), about 5-6 lbs total
- 1/2 cup all-purpose flour, for dusting
- 2 teaspoons salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 2 large yellow onions, finely chopped (about 3 cups)
- 3 medium carrots, finely chopped (about 1 1/2 cups)
- 3 stalks celery, finely chopped (about 1 1/2 cups)
- 6 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc), or dry red wine
- 3 cups beef broth or chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 (3-inch) strip orange zest, removed with a vegetable peeler (avoid white pith)
- For Gremolata:
- 1/2 cup fresh parsley, finely chopped
- Zest of 1 large lemon
- 2 cloves garlic, minced
Instructions
- Prepare the Veal Shanks: Pat the veal shanks dry with paper towels. To prevent them from curling during searing, make 2-3 shallow incisions around the connective tissue on the edges of each shank. In a shallow dish, combine 1/2 cup flour, 2 teaspoons salt, and 1 teaspoon black pepper. Dredge each veal shank in the flour mixture, shaking off any excess.
- Sear the Veal Shanks: Set your pressure cooker to the “Sauté” function on high (or use a large Dutch oven over medium-high heat). Add 2 tablespoons of olive oil and 1 tablespoon of butter. Once hot, sear the veal shanks in batches for 3-4 minutes per side, until deeply golden brown. Do not overcrowd the pot. Remove the seared shanks and set aside.
- Sauté the Mirepoix: Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the pot. Add the chopped onions, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until softened and lightly browned.
- Add Garlic and Deglaze: Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the white or red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release all the flavorful browned bits. Let the wine simmer for 2-3 minutes, allowing some of the alcohol to evaporate.
- Add Remaining Ingredients: Stir in the crushed tomatoes, beef or chicken broth, bay leaves, dried thyme, dried rosemary, and the strip of orange zest. Return the seared veal shanks to the pot, nestling them into the liquid. Ensure the liquid covers at least two-thirds of the meat, but do not exceed the maximum fill line of your pressure cooker.
- Pressure Cook: Secure the lid on your pressure cooker and set the valve to “Sealing.” Cook on High Pressure for 45-50 minutes for very tender meat.
- Release Pressure and Rest: Once the cooking time is complete, allow the pressure to release naturally for at least 15-20 minutes. For even more tender and juicy results, you can allow a full natural release. Once the pressure has fully released, carefully open the lid.
- Prepare Gremolata: While the Ossobuco is cooking or resting, prepare the gremolata. In a small bowl, combine the finely chopped fresh parsley, lemon zest, and minced garlic. Stir to combine.
- Thicken Sauce (Optional): Carefully remove the veal shanks from the pot and set them aside on a platter, loosely covered to keep warm. Remove and discard the bay leaves and orange zest. If the sauce is too thin for your liking, you can turn the pressure cooker back to “Sauté” and simmer for 5-10 minutes, stirring occasionally, until it reaches your desired consistency. Alternatively, for a quicker thickening, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry, then whisk it into the simmering sauce and cook for 1-2 minutes until thickened.
- Serve: Taste the sauce and adjust seasonings if necessary. Spoon the rich sauce over the veal shanks. Sprinkle generously with the freshly prepared gremolata just before serving.
Cooking Tips and Variations
To truly master this pressure cooker Ossobuco, a few simple tips can elevate your dish from good to unforgettable. Firstly, don’t skimp on the searing of the veal shanks. This crucial step creates a beautiful crust and locks in deep, savory flavors that form the foundation of your sauce. A well-browned piece of meat contributes immensely to the final taste. Secondly, when preparing your mirepoix (onions, carrots, celery), take your time to sauté them until they are soft and slightly caramelized. This process sweetens them and builds another layer of complexity in your sauce. For the wine, while a dry white is traditional, a dry red wine can add a deeper, richer hue and flavor profile, making it a wonderful variation, especially if you prefer a more robust sauce.
The orange zest is a subtle but essential component, adding a bright, aromatic counterpoint to the richness of the veal and tomatoes. Make sure to only use the colored part of the peel, avoiding the bitter white pith. If you’re feeling adventurous, consider adding a pinch of saffron threads (soaked in a tablespoon of warm broth) along with the liquids for a truly authentic Milanese touch, especially if you plan to serve with Risotto Milanese. For a heartier, more economical alternative, you can certainly substitute beef shanks for veal. While not traditional Ossobuco, the pressure cooker will work its magic on beef shanks, yielding an equally tender and flavorful “Ossobuco-style” dish. You might need to increase the pressure cooking time by 10-15 minutes for beef shanks, depending on their thickness. Feel free to experiment with herbs; a sprig of fresh rosemary or sage can be added with the bay leaves for different aromatic notes. For added vegetables, sliced mushrooms or bell peppers can be sautéed with the mirepoix. Remember, the pressure cooker is your friend in versatility!
Storage and Reheating
Ossobuco is one of those magical dishes that often tastes even better the next day, as the flavors have more time to meld and deepen. To store leftovers, allow the Ossobuco to cool completely before transferring it to an airtight container. Make sure the veal shanks are submerged in the sauce to keep them moist. It can be refrigerated for up to 3-4 days. For longer storage, Ossobuco freezes beautifully. Transfer the cooled dish (shanks and sauce) to freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It can be frozen for up to 3 months. Thaw frozen Ossobuco overnight in the refrigerator before reheating.
To reheat, the best method is gently on the stovetop. Transfer the Ossobuco to a pot or Dutch oven and heat over medium-low heat, stirring occasionally, until heated through. If the sauce has thickened too much, you can add a splash of broth or water to reach your desired consistency. You can also reheat individual portions in the microwave; place the Ossobuco in a microwave-safe dish, cover, and heat in 1-2 minute intervals, stirring in between, until hot. Be careful not to overheat, as this can dry out the meat. Always taste and adjust seasonings after reheating, as flavors can sometimes mellow in the refrigerator or freezer.
Frequently Asked Questions
What is the “bone with a hole” and why is it important?
The name “Ossobuco” literally means “bone with a hole” in Italian, referring to the cross-cut veal shank with its distinctive marrow-filled center. The bone marrow is a highly prized component of the dish, as it melts into the sauce during cooking, imparting a rich, buttery, and slightly nutty flavor that significantly enhances the overall depth and luxuriousness of the dish. Don’t discard it; it’s a delicious treat to scoop out and enjoy!
Can I make this recipe without a pressure cooker?
Absolutely! While the pressure cooker drastically reduces the cooking time, you can certainly make Ossobuco using a traditional slow-braising method. Follow steps 1-5 as written, but instead of pressure cooking, bring the liquid to a simmer, then cover the pot tightly and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until the veal shanks are fork-tender. Alternatively, you can simmer it gently on the stovetop over low heat for the same duration, ensuring it doesn’t boil rapidly.
What is Gremolata and is it really necessary?
Gremolata is a fresh, vibrant, and aromatic condiment made from finely chopped fresh parsley, lemon zest, and minced garlic. While technically optional, it is considered a traditional and highly recommended accompaniment to Ossobuco. Its bright, zesty, and herbaceous flavors cut through the richness of the braised veal and sauce, providing a crucial balance and freshness that elevates the entire dish. It’s a simple addition that makes a significant impact on the overall flavor profile.
What are some good side dishes to serve with Ossobuco?
Traditionally, Ossobuco is served with Risotto Milanese, a creamy saffron-infused rice dish that perfectly complements the rich sauce. Other popular choices include creamy polenta, which is excellent for soaking up the flavorful gravy, or classic mashed potatoes. For a lighter touch, steamed green beans, roasted asparagus, or a simple crusty bread to mop up every last drop of sauce are also fantastic options. Choose a side that can handle the robust flavors of the Ossobuco without being overwhelmed.