Easy Osso Buco
6 servings, black pepper, carrot, celery, chardonnay, chicken broth, contributed, cook 4 hour, difficult, garlic cloves, gluten free, italian, main course, more than 2 hours, olive oil, onion, orange rind, parsley, prep 10 min, rosemary, salt, san marzano tomatoes, slow cook, small garlic clove, thyme, Time Inc., veal shanks
Ingreadient
- 1 cup onion
- 1/2 cup carrot
- 1/2 cup celery
- 1/4 cup chicken broth
- 1 tablespoon rosemary
- 2 teaspoons thyme
- 14.5 ounce San Marzano tomatoes
- 4 garlic cloves
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 4 teaspoons olive oil
- 6 veal shanks
- 3/4 cup chardonnay
- 1/4 cup parsley
- 1 teaspoon orange rind
- 1 small garlic clove
Direction
- Combine first 8 ingredients (onion through garlic), 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in the inner pot of the Instant Pot.
- Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons of the oil to pan; swirl to coat.
- Sprinkle veal with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add half of veal to pan; cook 10 minutes, browning on all sides. Place veal in cooker. Repeat procedure with remaining 2 teaspoons oil and remaining veal.
- Add wine to pan, scraping pan to loosen browned bits. Bring to a simmer; cook until reduced to 1/2 cup (about 2 minutes).
- Pour wine mixture over veal in cooker. Close and lock the lid of the Instant Pot.Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode. Press [-] or [+] to choose 4 hours cook time. (Cook additional time, if necessary, until veal is very tender.)
- Remove veal from cooker; keep warm. Skim fat from surface of cooking liquid; pour cooking liquid into a medium saucepan.
- Bring to a boil over medium-high heat; cook until reduced to 3 cups (about 13 minutes), stirring occasionally.
- Combine parsley, orange rind, and 1 garlic clove in a small bowl.
- Divide veal among 6 shallow bowls; top evenly with cooking liquid and parsley mixture. Enjoy!
