Name: Pressure-Cooker Beef Osso Buco
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 6 servings
Cuisine: Europe, Italian
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

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

Instructions

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.