Electric Pressure Cooker Osso Buco
If you’ve never had the time to try out this classic braised dish you may now have the opportunity if you have a programmable pressure cooker in your kitchen.
1. Preheat electric pressure cooker on the sear/sauté function.
2. Season the beef all over with salt and pepper. Melt 1 tbsp (15 mL) butter in pressure cooker pot. Add beef shanks, in batches, and cook, turning once, for about 5 minutes per side or until browned. Transfer to a plate and repeat with remaining shanks.
3. Add remaining 1 tbsp (15 mL) butter to pot. Add onion, carrots, celery and garlic; cook, stirring, for 3 minutes or until softened. Stir in tomato paste and red wine and simmer for 2 minutes. Stir in tomatoes, beef broth, thyme, rosemary and bay leaves. Nestle the beef shank back into the pot and pour in any accumulated juices.
4. Seal the electric pressure cooker lid and make sure the vent is closed. Set the pressure to HIGH and time for 40 minutes.
5. When the timer beeps, let pressure release naturally for 10 minutes. Quick release any remaining pressure. Carefully lift the meat with the bone from the sauce with a slotted spoon into serving bowls. Discard herb stems and bay leaves from sauce. Spoon sauce over beef.
The flavours of braised beef in sauce meld together as the dish sits so it tastes better the next day. Gently re-heat in the electric pressure cooker, oven or slow cooker to serve.
Excellent Source of: Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium
Good Source of:Potassium, Thiamine, Choline, Pantothenate
Source of: Calcium, Vitamin C, Folate, Magnesium
Contains: Fibre
6g Saturated Fat, 0.5g Trans Fat, 0.6g Polyunsaturated Fat, 5g Monounsaturated Fat
1 onion
2 carrots
Celery
Garlic
Fresh rosemary
Fresh thyme
4 slices Beef Centre Cut Shank, each 1 inch (2.5 cm) thick (about 3 lb/1.5 kg)
Salt
Pepper
Tomato paste
Canned diced tomatoes
Beef broth
Bay leaves
Butter
½ cup (125 mL) dry red wine
Ingredients
Directions
1. Preheat electric pressure cooker on the sear/sauté function.
2. Season the beef all over with salt and pepper. Melt 1 tbsp (15 mL) butter in pressure cooker pot. Add beef shanks, in batches, and cook, turning once, for about 5 minutes per side or until browned. Transfer to a plate and repeat with remaining shanks.
3. Add remaining 1 tbsp (15 mL) butter to pot. Add onion, carrots, celery and garlic; cook, stirring, for 3 minutes or until softened. Stir in tomato paste and red wine and simmer for 2 minutes. Stir in tomatoes, beef broth, thyme, rosemary and bay leaves. Nestle the beef shank back into the pot and pour in any accumulated juices.
4. Seal the electric pressure cooker lid and make sure the vent is closed. Set the pressure to HIGH and time for 40 minutes.
5. When the timer beeps, let pressure release naturally for 10 minutes. Quick release any remaining pressure. Carefully lift the meat with the bone from the sauce with a slotted spoon into serving bowls. Discard herb stems and bay leaves from sauce. Spoon sauce over beef.
The flavours of braised beef in sauce meld together as the dish sits so it tastes better the next day. Gently re-heat in the electric pressure cooker, oven or slow cooker to serve.
Excellent Source of: Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium
Good Source of:Potassium, Thiamine, Choline, Pantothenate
Source of: Calcium, Vitamin C, Folate, Magnesium
Contains: Fibre
6g Saturated Fat, 0.5g Trans Fat, 0.6g Polyunsaturated Fat, 5g Monounsaturated Fat
1 onion
2 carrots
Celery
Garlic
Fresh rosemary
Fresh thyme
4 slices Beef Centre Cut Shank, each 1 inch (2.5 cm) thick (about 3 lb/1.5 kg)
Salt
Pepper
Tomato paste
Canned diced tomatoes
Beef broth
Bay leaves
Butter
½ cup (125 mL) dry red wine
