Osso Buco in Milan was absolutely mind blowing. The meat was so tender and the flavor of the sauce was so deep and complex. Perfectly match with saffron risotto.
I use instant pot to make this Osso Buco.
I changed a little from this receipe from serious eats. – https://www.seriouseats.com/slow-cooker-beef-shank-osso-buco-gremolata-recipe
4 cross-cut, bone-in beef shanks (about 2 1/2 pounds total)
1 cup plus 2 tablespoons flour, divided
Salt and freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, diced
2 medium size of carrots, peeled and diced
1 stalk celery, diced *Onion, carrots, and celery should be the similar amount.
2 1/2 tablespoons tomato paste
2 medium cloves garlic, finely chopped
1/2 cup white wine
1 cup of chicken stock
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon dried oregano
4 sprigs thyme
2 bay leaves
Pinch ground cloves
For the Gremolata:
1/2 cup flat-leaf parsley, finely chopped
1 tablespoon grated zest from 1 lemon
1 medium cloves garlic, minced
1. For the Shanks: Pat shanks dry using a paper towel. Place 1 cup flour on a plate. Season beef with salt and pepper and dredge in flour, shaking off excess. Heat oil in the instant pot with ‘Saute’ mode. Add meat and cook without moving until well browned on first side, about 5 minutes. Flip and cook until browned on second side, about 4 minutes longer. Take them out and keep on a plate.
2. Add onion, carrots, and celery to the instant pot, with the ‘saute’ mode, with medium heat, and cook, stirring occasionally, until vegetables have softened, about 5-7 minutes. Add tomato paste and garlic. Stir and continue cooking until fragrant, about 1 minute longer. Add wine and scrape up any browned bits from the bottom of the pot using a wooden spoon.
3.Bring the meat back in the pot,and add stock, vinegar, oregano, thyme, bay leaves, and ground clove. Season with salt and pepper. Start the pressure cooker with ‘High’ for 15 mins, with natural release.
4. Open the cover, and turn on the ‘saute’ mode to evapolate the sauce into half or the consistency you like.
5. Mix all the ingredients of Gremolata. Serve it as a garnish, or you can add it into the sauce instead of serving it separately.