5.0 – 1 reviews • Osso Buco
| Level: |
Intermediate |
| Total: |
8 hr 40 min |
| Active: |
1 hr 10 min |
| Yield: |
6 servings |
Ingredients
- 2 to 3 pounds veal osso buco (3 to 4 shanks, each 1 1/4 to 1 1/2 inches thick)
- 1 tablespoon chopped fresh oregano
- 2 tablespoons chopped flat-leaf parsley, plus 3 sprigs
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 small carrot, peeled and cut into 2-inch cubes
- 1 celery stalk, chopped
- 1/2 leek, green and white parts, roughly chopped
- 1/4 chopped fennel, chopped
- 2 cloves garlic
- 2 sprigs thyme
- 1 bay leaf
- 3 tablespoons all-purpose flour
- 3 cups veal stock or chicken stock
- 3 cups dry white wine
- 2 tablespoons golden raisins
- 3 tablespoons finely chopped flat-leaf parsley
- 1/4 cup finishing extra-virgin olive oil
- 1 teaspoon chopped lemon zest
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/2 white onion, finely chopped
- 2 cups arborio rice
- 2 cups dry white wine
- 8 cups hot chicken stock
- 3 cups finely grated Parmigiano Reggiano, plus more for serving
- 1 stick (8 tablespoons) unsalted butter
- 1/4 cup chopped flat-leaf parsley
Instructions
- For the veal: Sprinkle the veal on both sides with the oregano, 1 tablespoon of chopped parsley, 2 tablespoons salt and 1 tablespoons pepper. Cover and refrigerate for at least 6 hours or overnight.
- Heat the vegetable oil in a 6-quart Instant Pot® on the saute setting over medium-high heat (see Cook’s Note). Add the veal to the pot and cook until seared and golden brown on both sides, about 7 minutes total.
- Add the carrots, celery, leeks, fennel, garlic, thyme, bay leaf and parsley sprigs. Cook until softened, 5 to 6 minutes. Stir in the flour and cook 1 to 2 minutes more. Add the veal stock and wine. Secure the lid and cook on low pressure, 1 hour 30 minutes.
- Remove the pressure cooker from the heat and, using the quick-release valve, carefully open.
- Remove the veal and reserve. Strain the liquid through a fine-mesh sieve or cheesecloth into a large pot. Cook over medium-high heat, skimming the surface to remove impurities, until reduced enough to coat the back of a spoon, 25 to 30 minutes. Stir in the butter until melted.
- Stir the veal and remaining 1 tablespoon chopped parsley into the reduced sauce.
- For the gremolata: Soak the raisins in water until rehydrated and plump, 10 minutes. Chop the raisins, transfer to a small bowl and mix with the parsley, extra-virgin olive oil, lemon zest and salt. Set aside.
- For the risotto: Heat the olive oil in a large or 16-inch saute pan over medium-high heat. Add the onions and cook until soft and translucent, 5 minutes. Add the rice, reduce to low heat and toast until the rice begins to smell nutty but does not have any color, about 5 minutes. Add the wine and cook, stirring continuously, until the wine is absorbed, 3 to 4 minutes. Ladle the hot chicken stock into the rice in increments, stirring gently without stopping, until the rice is cooked through, about 20 minutes. Stir in the cheese, butter and parsley.
- To serve, spoon the risotto on platter, top with the veal garnish with grated Parmigiano Reggiano and the gremolata.