Osso Bucco made fast in your Pressure Cooker!
I made Osso Bucco in my new 8 quart Oval Pressure Cooker from CuiZen…my new favorite appliance!
Why is it my favorite? Besides having 3 pressure levels and acting as a steamer, slow cooker and pressure cooker…it’s OVAL!
Whole chickens, ribs, pot roast, veal shanks, kielbasas, stuffed peppers and even soups and stews cook better if they have more horizontal surface area rather than vertical.
When Crock Pot developed the first slow cooker, it was round. Everyone was so excited to have a yummy dinner ready for them when they came home from work that no one cared what shape it was! Same way with pressure cookers. Whether stove top or electric, cooking in 40 minutes instead of 3 hours is a big bonus so squishing a square peg into a round hole was better than the alternative. But, now that there are alternatives…what are you waiting for? Go Oval!
Take for example Osso Bucco. If I were to make my $35 worth of veal shanks in a round cooker, they would probably have to be stacked. That means that one shank would be completely submerged under the liquid getting mushy and one would remain high and dry getting, well, dry. And adding pasta? Oh no, there would be no room for that. Bye, bye round cookers!
Osso Bucco Recipe with Egg Noodles
Serves: 2 per shank
Cook Time: 46 minutes total
Ingredients
1/2 cup flour
1 teaspoon salt
1 teaspoon paprika
3-4 pounds Veal shanks (2-3” thick)
1/4 Cup good olive oil
½ Cup carrots; chopped
1/3 Cup onion; chopped
½ red pepper; seeds and membrane removed, meat chopped
2 cloves garlic; chopped
¾ Cup white wine (I use Sauvignon Blanc)
3 sprigs Thyme
3-4 small celery stalks with leaves attached
2 Cups hot water
1 ½ Tablespoons Better Than Bouillon Beef flavor stock
1 15-ounce can of tomato sauce
2 bay leaves
4 Cups wide egg noodles
Ready the ingredients by placing the flour, salt and paprika into a zip-top baggie and pre-chopping the onion, carrots, peppers and garlic.
Plug in the pressure cooker, press Brown and Start. Add the olive oil to the pan.
Place the veal shanks into the baggie of flour and shake to coat well. When the oil is hot, use togs and lower the shanks into the pot. Brown 2-3 minutes on each side and then remove to a plate. Add the onion, carrot and peppers to the pot and sauté for about 1 minute.
Add the garlic, stir well and then add the wine. Bring to a boil. Add the thyme and the celery stalks and let the mixture cook for 2-3 minutes. Stir in the water, beef bouillon, tomato sauce and bay leaves.
Use the tongs to lower each shank into the pot, turning over a couple of times to coat with the liquid.
Attach the lid and slide the locking mechanism to Lock. Turn the pressure valve to Pressure. Press the Start/Stop button to cancel the browning function and then press the Pressure Setting button twice. Use the arrows and scroll to 40 minutes and then press Start.
When the cooking time has elapsed, press the Start/Stop button to cancel the Keep Warm function. Release the pressure manually.
Carefully open the lid and stir the egg noodles around the shanks, pressing them completely under the liquid. Replace the lid, slide the locking mechanism to Lock and turn the pressure valve to Pressure. Press the Pressure Setting button once and use the arrows to scroll to 7.5 psi; press the Pressure Setting button again. Use the arrows to scroll to 6 minutes and press Start.
When the cooking time has elapsed, press the Start/Stop button to cancel the Keep Warm function. Release the pressure manually.
To serve, you may place a whole shank onto a dinner plate or remove the shanks to a cutting board and cut the meat from the bones. Either way, serve with the pasta and offer the extra sauce on the side.
This recipe will be included in the recipe booklet that I am writing to accompany said pressure cooker when it next airs on TSC in February. In the meantime, you can use this recipe in any 15 psi pressure cooker; just set your machine as directed by your manufacturer.
