Cooking Beef Shaks in Pressure Cooker

Pressure Cooker Beef Shank (Osso Bucco)

I honey osso bucco, the perfect case of peasant cooking. The large round of shank meat, the herb and citrus flavor of the gremolata, the melting marrow from the large central bone. The only thing is - traditionally, it is made with veal shank. And with the cost of veal, this really isn't peasant cooking whatever more.
*OK, I'yard cheap. Well, until it's fourth dimension to purchase a new kitchen gadget, so I won't be stopped. You expect me to be consistent?

Luckily, beefiness shanks are a lot less expensive than veal shanks, and provide just equally good of a repast. Here's my "weeknight" osso bucco, prepared in the force per unit area cooker.
*Don't take a pressure cooker? No worries. Meet the Variations department for instructions on cooking with a standard dutch oven.

Recipe: Pressure level Cooker Beef Shank (Osso Bucco)

Inspired By: Lorna Sass Pressure level Perfect

Equipment

• Pressure cooker, at to the lowest degree six quarts (I use my giant Kuhn Rikon 12-quart pressure level cooker)

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Description

Pressure cooker osso bucco. Beef shanks, meltingly tender in under an hour.

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• 1 teaspoon vegetable oil
• half dozen thick beefiness shank slices (1 ½ to 2 inches thick), nearly 3 pounds
• 3 teaspoons Diamond Crystal kosher salt
• 1 ½ teaspoon fresh basis blackness pepper
• 1 large onion, diced
• one stem celery, diced
• 1 carrot, diced
• 4 cloves garlic, crushed
• 1 tablespoon tomato paste
• two sprigs thyme (or one teaspoon dried thyme)
• ½ teaspoon kosher salt
• i loving cup chicken stock (preferably bootleg)
• ½ cup dry white wine
• fifteen oz can diced tomatoes

Gremolata

• ane clove garlic, minced
• zest of 1 lemon
• ane cup parsley leaves

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1. Season and sear the shanks in two batches: Trim all the fat yous can from the outside of the beefiness shanks, then (optionally) tie with twine to hold them together. Season the shanks with iii teaspoons salt and ane ½ teaspoon pepper. Heat i teaspoon of vegetable oil over medium-loftier estrus in the pressure cooker pot until shimmering. Add half the shanks, and sear for 3 minutes per side, or until well browned. Remove the browned shanks to a bowl. Add the second one-half of the shanks to the pot, and sear for 3 minutes per side. Move the second batch into to the bowl. Cascade off all but 1 tablespoon of the oil and fat in the cooker.
2. Saute the aromatics: Add the onion, celery, carrot, garlic, tomato paste, and thyme to the pot. Sprinkle with ½ teaspoon salt. Saute for five minutes, or until the onions are softened. Add together the craven stock and wine to the pot, increase the heat to high, and scrape the bottom of the pot to loosen any browned bits from the bottom.
3. Pressure cook the shanks: Add together the shanks and whatsoever liquid in their bowl dorsum into the pot. Submerge the shanks in the liquid every bit much as possible. Pour the tomatoes on elevation, but don't stir. Lock the lid on the force per unit area cooker, bring the force per unit area cooker upward to high pressure, then melt at high pressure for 30 minutes in a stovetop PC, 36 minutes in an electrical PC. Remove from the heat, allow the pressure level to come up downwards naturally for fifteen minutes, then quick release any pressure left in the pot.
4. Prepare the gremolata: While the shanks are cooking, make the gremolata. Mince the garlic, lemon zest, and parsley leaves together, then toss in a small bowl to combine.
5. Ready the sauce: Remove the shanks to a serving platter. Pour the sauce into a fat separator, allow it residue for ten minutes for the fatty to surface, and so cascade into a serving boat. To serve, put a shank on the plate, pour some sauce over the top, then sprinkle a little gremloata on top.

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: Pressure Cooker
• Cuisine: Italian

Notes

• Veal Osso Bucco: As I said in the opening, real osso buco uses veal shank, not beef shank. Veal shank tastes great…but is actually expensive. If you lot can afford it (or discover information technology cheap), it cooks exactly like beef shanks - use the same instructions and timing.
• Don't have a pressure cooker? No worries. Use a heavy bottomed dutch oven with a chapeau, and increase the amount of chicken stock to 2 cups. Follow the instructions right up until "lock the lid". And then, instead of pressure cooking, bring the pot to a eddy, and cover with the chapeau. Move the pot to a preheated 350*F oven and bake for ii hours, until the beef shanks are tender. Continue with the prepare the gremolata step.
• Serve with polenta or mashed potatoes to soak up the extra sauce. Likewise, the marrow in the bones may be the best office of the meal - scoop information technology out and serve on toast. (Or just eat it directly up, like I practise.)
• If you have the time, refrigerate the shanks overnight to aid remove the fatty. Later cooking, let the shanks absurd to room temperature, and so refrigerate overnight, or up to iii days. This volition allow the fatty ascent to the surface and solidify. To serve, elevator the solid fat from the shanks, then reheat the shanks over medium oestrus on the stove.
• The marrow is the best part of this dish, especially spread on toast. Mmmm...beefiness marrow...

What do you think? Questions? Other ideas? Leave them in the comments section below.

Related Posts:
Pressure Cooker Pho Bo (Vietnamese Beef Noodle Soup)
Pressure Cooker Short Ribs with Mexican Flavors
Pressure Cooker Chinese Pork with Dried Plum Sauce

Inspired by:
Lorna Sass Force per unit area Perfect

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