Active Time: :35 Mins
Total Time: :1 Hour 25 Mins
Yield: :Serves 4 (serving size: 1 veal shank, 1 cup sauce)
This tender and flavorful dish is proof that gourmet meals don’t have to take all day. Thanks to the Instant Pot, all you need is an hour and 25 minutes. The veal falls apart and melts in your mouth, while the fresh gremolata has a perfect bite and freshness. Fresh veal shanks are hard to come by, so plan ahead and call to order these from the butcher. Shred any leftover meat from the bone and combine it with remaining sauce—then freeze it for a great dinner later or to serve over pasta on a cheat day.
- 4(10 – to 12-oz.) veal shanks (about 2-in. thick)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup chopped white onion
- 1/2 cup chopped celery
- 1 tablespoon minced garlic, divided (about 5 cloves)
- 2 tablespoons white wine vinegar
- 2 tablespoons water
- 1(15-oz) can whole peeled San Marzano plum tomatoes, undrained
- 1/2 cup beef broth
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1 tablespoon orange zest (from 1 orange)
- Puréed cauliflower, for serving
How to Make It
Set Instant Pot to “sauté” with timer set to 25 minutes, and let heat 5 minutes. Sprinkle shanks with salt and pepper. Add oil to Instant Pot, and add 2 shanks. Cook, undisturbed, until deep brown, about 5 minutes. Flip, and cook 2 minutes. Transfer to a plate. Repeat process with remaining 2 shanks.
Add butter to pot. Add onion, celery, and 2 teaspoons of the garlic to melted butter; cook, stirring constantly, until softened, 3 minutes. Add vinegar and water; stir, scraping brown bits from bottom of the pot.
Stir in tomatoes, broth, rosemary, and thyme to combine. Place shanks in sauce; secure lid. Turn steam valve to “sealing” position, and press cancel. Cook on high pressure 40 minutes. Carefully release steam.
While veal cooks, combine parsley, zest, and remaining 1 teaspoon garlic in a small bowl. Skim off and discard as much fat from osso buco as possible. Transfer shanks to plate; cover to keep warm.
Set Instant Pot to “sauté”, and bring liquid to a simmer. Cook until reduced and slightly thickened, about 10 minutes. Serve shanks over puréed cauliflower with simmered sauce; top with gremolata.
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