Osso Buco

Osso Buco is an Italian classic, and with good reason. The tender, fall-off-the bone beef shank cooked in red wine with vegetables and aromatics, is the epitome of comfort food. Cooking the meat in an Instant Pot cuts down on the cooking time considerably without compromising on flavor.

Ingredients:
- 1 kg (2lb) beef shin
- 2 tbsp olive oil
- 1 onion finely chopped

- 2 medium carrots peeled and finely chopped

- 3 celery ribs , finely chopped

- 4 garlic cloves

- 6 sprigs fresh thyme

- 1 cup red wine

- 400 g (14oz) chopped tomatoes

- 2 cups beef stock

- 2 tsp salt

- 1 tsp pepper

- 1 tsp sugar optional

For the Risotto Milanese:
- 1 small onion finely chopped

- 2 garlic cloves minced

- 2 cups Arborio rice

- 4 cups chicken stock

- pinch of saffron

- 2 tsp salt

- 1 tsp pepper

- 3 tbsp butter

- 1 cup grated Parmesan cheese

How to make Osso Buco:
Sear the meat: Pat the beef shin dry with paper towels then season generously with salt and pepper on both sides. Sear the beef in the Instant Pot on the sauté function then remove and set aside.
Make the stew: Add another tablespoon of olive oil to the pot and add the chopped vegetables. Allow to cook for a few minutes then pour in the wine. Allow to deglaze then add the tomatoes and stock. Season with salt and pepper then add the meat to the pot.
Pressure cook: Cover with the lid and make sure the valve is set to “sealing”. Pressure cook the osso buco for 45 minutes on high pressure then quick-release the pressure.
Reduce: To thicken the sauce slightly (optional), remove the meat from the sauce then simmer the sauce on the saute function for a few minutes until slightly reduced. You can also add a few teaspoons of cornstarch mixed with water to thicken the sauce. Taste and adjust seasoning if necessary.

Serve: Serve the Osso Buco with risotto Milanese and gremolata.

Can I make this ahead?
The osso buco can be made up to 3 days in advance and kept in an airtight container in the refrigerator or frozen for up to 3 months. Allow to thaw overnight in the fridge and reheat before serving. Leftovers can be stored in the fridge for up to 3 days.