Osso Bucco – tender and on the table in 40 minutes
Osso Bucco is a fantastic cut of meat. It’s not only flavourful and boneless, all bar one – it’s also quite cheap. What’s not to like?
Ever since I got my pressure cooker, I really wanted to see how osso bucco would go. With the rain falling outside, I thought a plate of comfort food would do us the world of good after a bit of a tiring week.
If you’re not sure what it looks like – this is what you need to look out for:
The flavour comes from the marbling, and from the roundish bone, which has marrow in it. It adds an incredible depth of flavour to any casserole you make with it.
I really didn’t have heaps of stuff in the fridge – but what I did have was tomato pesto. It’s an ideal way to inject a whole bunch of flavour, without too much effort.
I hope you enjoy this recipe – and there are instructions too if you don’t happen to have a pressure cooker. It’s just going to take you a little longer.
Osso Bucco infused with tomato pesto
- 800gm of osso bucco
- A few tbs of seasoned flour, to coat the meat
- olive oil
- 1 red onion, roughly diced
- 2 small carrots, diced
- 2 stalks of celery, diced.
- 2 cloves of garlic, finely chopped
- 2 tbs of tomato pesto
- 1 cup of white wine
- 1 1/2 cups of chicken stock
Season the osso bucco fillets in salt and pepper and dust lightly with a little flour.
Heat the olive oil in a heavy based pan or pressure cooker and cook the osso bucco at a medium to high heat until both sides are coloured and the meat is sealed, but not cooked. Remove the meat from the pan and set aside.
Add a little more olive oil to the pan, if required, and saute the onion, celery, carrot and garlic with a little salt and pepper until the vegies have softened – about 10 minutes.
Add the tomato pesto and cook for two minutes.
Turn up the heat and de-glaze the pan with the white wine, ensuring you scrape all the nice, flavouresome bits that have stuck to the bottom from the cooking of the meat. Add the chicken stock and bring to the boil.
Stir in salt and pepper and taste the sauce – if it’s tasting good, add the meat back into the pan.
If using a pressure cooker – secure the lid and over a high heat, bring the cooker under pressure. Once you indicator shows pressure has been reached – turn the burner down to the lowest flame. Cook for 25 minutes. Release pressure as per your pressure cooker’s instructions.
If you don’t have a pressure cooker – bring to the boil, place the lid on your dish and turn to low. Cook for about 1.5 hours, or until the meat is tender and falling off the bone.
Serve the osso bucco with some creamy mashed potato and some crusty bread.
As for a song to inspire you while you whip up this slow cooked meal either fast in the pressure cooker, or on the stove top – it’s the new one by David Guetta and Usher. It just happened to pop on to MTV – and I really liked it 🙂
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