While in Compass Cay in the Bahamas, I needed a change of pace from grilling out interchanged with pasta. I decided to get the veal shanks out of the freezer and leverage the pressure cooker that I had to make osso buco. Slow braising in a propane powered oven in a warm, humid climate just do not mix all that well. We love to have the AC off when there is a nice trade wind blowing. The pressure cooker is a great go to gadget!
This is the recipe that I resulted in an osso buco that tasted like it had been braised for hours in the oven:
2 whole veal or beef shanks (about 1 pound per shank), trimmed
salt and pepper, to taste
8 tablespoons Wildtree garlic grapeseed oil
2 small onions, quartered
2 cups baby carrot, halved
4 stalks celery, diced into 1 inch cubes
baby red potatoes, halved
1 tablespoon tomato paste
1 1/2 cup dry red wine
1 1/2 cups chicken stock
1 tablespoons Wildtree Opa! Greek Seasoning or herbs de Provence
Pat the veal shanks dry with paper towels to remove any excess moisture.
In the base of the pressure cooker, heat 4 tablespoons oil until hot.. Brown veal shanks on each side. Remove from the pan and set aside.
In the same pot, add remaining 4 tablespoons of oil. Add the onion, carrot, celery and potatoes . Season with salt and pepper. Saute for about 8 to 10 minutes. Add the tomato paste and stir to combine. Add shanks back in the pot along with 1 cup of red wine. Cook until wine has reduced by about half. Add the seasoning blend, remaining red wine and chicken broth and bring to a boil.
Lock the lid in place and bring the cooker to high pressure over high heat. Reduce heat to medium low and cook the shanks for 30 minutes, adjusting the heat as necessary to maintain pressure according to your pressure cooker's instructions. Remove the pressure cooker from the heat and allow the pressure to come down naturally.
Serve osso buco in large bowls with crusty bread for dip in and soak but the broth.