Osso Bucco

Photography, Unsaturated
  • Olive oil
  • 2 kg (3-4 lbs) veal shank cut into 4 cm (2 inch) lengths, coated with mixture of flour, salt, pepper, ground nutmeg (use flour that remains to make a slurry)
  • Butter
  • 1 large onion finely chopped
  • 2 medium carrot, pared & shredded
  • 2 stocks of celery, sliced thinly
  • 250 ml (1 cup) dry white wine
  • 250 ml (1 cup) chicken broth
  • 1 can diced tomatoes
  • 15 ml (1 tbsp) tomato paste
  • 15 ml (1 tablespoon) salt, 5 ml (1 tsp) sugar, 5 ml (1 tsp) thyme, 5 ml (1 tsp) rosemary, 2.5 ml (1/2 tsp) sage,
  • 80 ml (1/3 cup) minced parsley, grated lemon rind, 4 cloves garlic, minced
Steps (Instant Pot)
  1. Add the olive oil to the Instant Pot and set to “Sauté” on the “High” setting.
  2. Coat the veal shanks in the flour mixture. Add to Instant Pot and sear on both sides. Remove from Pot when done.
  3. Add the butter to the pot. Deglaze (scrape) the bottom of the pot to remove flour/meat stuck to the bottom.
  4. Add the onion, carrot, celery to the pot and sauté for 5 minutes
  5. Add the white wine and, deglaze the bottom of the pot
  6. Add in the chicken broth, diced tomatoes, tomato paste, salt and spices. Bring to a boil.
  7. Add the veal shanks.
  8. Secure the lid, set the Pot to “Manual” or “Pressure Cook” High Pressure for 20 minutes
  9. When done cooking, allow a 10 minute natural release followed by a quick release
  10. Remove the veal shanks keeping the bone intact
  11. Set Pot to “Sauté” on the “High” setting. Once the sauce boils, add a flour slurry, lemon rind and garlic.
  12. Allow it to boil for a minute and then turn the pot off.
  13. Service with rice or noodles.
Steps (Romertopf):
  1. Soak clay cooker for 15 minutes
  2. Sprinkle veal shanks with salt, pepper, nutmeg
  3. Coat lightly with flour
  4. Place veal, carrot, onion and 2 cloves of garlic in cooker
  5. Combine tomato with liquid, wine, 15 ml (1 tbsp) salt, sugar, thyme, sage
  6. Pour into cooker
  7. Place covered cooker into cold oven
  8. Set oven at 425F. Stir once or twice until veal is very tender (about 2.5 hours)
  9. Combine remaining 2 cloves of garlic, parsley, lemon rind
  10. Remove veal shank to a warm serving bowl
  11. Pour liquid from cooker into a large skillet
  12. Heat to boil, stirring constantly until thick.