This Osso Bucco is very soft and succulent after only being cooked for 40 minutes in a pressure cooker at 15 psi. Shown above the meat was brushed with sauce and slightly glazed under the broiler before serving
4 1-1/1/4 pound veal shanks (osso bucco)
2 cups red burgundy wine
2 cups veal or beef stock
1/2 fennel bulb
1 medium onion cut in quarters
1 carrot coarsely chopped
1 bay leaf
1/2 tsp fennel seeds
1/2 tsp coriander
5 garlic cloves garlic
3 rosemary sprigs
3 thyme sprigs
2 T flour for dusting
1 roasted tomato or sun dried tomato
1 T tomato paste
polenta recipe for serving
coarse sea salt for bone marrow
Season veal shanks with salt and pepper. Dredge with flour. Shake off flour and brown all sides in hot olive oil. Lay a few pieces of vegetables in the bottom of the pressure cooker to form a platform to place the veal shanks. Add the fennel seeds, black pepper corn, bay leaf and corriander seeds. Deglaze the pan from the veal shanks with the red wine allowing the alcohol to evaporate. Add the wine to the pressure cooker, then add the stock. The level of liquid should be about 2/3 up the level of the meat. Put the cover on and raise the heat till 15 psi's is reached. Hold that level for 20 minutes.
After 20 minutes let pot cool for 10 minutes to release pressure, then add the vegetables, garlic, herbs, tomatoes and tomato paste. You can check to see if enough stock remains to allow 2/3 of the shank to be covered. Add more stock or water if needed. Seal and cook and 20 minutes. Let cool naturally.
Remove and set aside the veal shanks. Pass the vegetables and stock through a coarse mesh using a wooden spoon to squeeze out the liquid from the vegetables. Discard the remaining vegetables. The remaining stock should be boiled down till the desired consistency is achieved and any fat skimmed off.
Note: The dish can be simplified by adding all the ingredients at the same time and cooking for 40-45 at 15 psi. It will still be necessary to reduce the stock at the end.
As with most stews Osso Bucco will benefit from a day in the refrigerator both to improve flavor and make easier the removal of any fat that will solidify on the surface.
Before serving warm the shanks then brush the shanks with sauce and glaze under the broiler or in the oven at 500F. If you glaze the shank be sure to cover the bone (marrow) with aluminum foil.
The dish in the photo above is served with polenta and broccoli rabe. Coarse sea salt is served to eat the bone marrow.