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Receta Osso Buco Presto
by Global Cookbook

Osso Buco Presto
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Ingredientes

  • 2 Tbsp. extra virgin olive oil, divided use
  • 6 x meaty veal shanks (3 1/4 pounds), cross-cut 1 1/2 inches thick, tied with
  •     kitchen twine (see Note)
  • 1/2 tsp salt
  • 1/4 tsp freshly grnd black pepper
  • 1 med onion, minced
  • 1 med carrot, 1/2 inch dice
  • 1 med celery rib, 1/2 inch dice
  • 2 x garlic cloves, chopped
  • 1/2 c. dry white wine
  • 1 x (15-oz) can tomatoes in juice, liquid removed and minced, 1/2 c. tomato juice
  •     reserved
  • 1/2 tsp dry basil
  • 1/2 tsp dry rosemary
  •     Gremolata
  • 2 Tbsp. minced fresh parsley
  •     Grated zest of 1 lemon
  • 1 x garlic clove, chopped

Direcciones

  1. In a 5- to 7-qt pressure cooker, heat 1 Tbsp. oil over medium heat.
  2. In batches, add in veal shanks and cook, turning occasionally, till lightly browned, about 3 min. Transfer veal to a platter and season with salt and pepper.
  3. Add in remaining oil to pressure cooker and heat. Add in onion, carrot, celery and garlic. Cook, stirring occasionally, till softened, about 3 min. Stir in wine and cook till almost evaporated. Add in tomatoes and juice, basil and rosemary. Return veal to cooker.
  4. Lock lid in place. Bring to high pressure over high heat. Adjust heat to maintain pressure. Cook for 25 min.
  5. To prepare gremolata: In a small bowl, combine parsley, zest and garlic. Set aside.
  6. Remove cooker from heat and quick release pressure. Open lid, tilting it away from you to block any escaping steam. Arrange veal on a serving platter. Pour tomato sauce over veal. Sprinkle with gremolata. Serve immediately.
  7. Note: If butcher has not already done so, tie shanks with kitchen twine to hold meat in shape during cooking. Tie each piece of veal securely around its circumference. To hold marrow in place, tie again over top of bone.