Osso Buco Cruiser's Style
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Osso Buco Cruiser's Style

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Osso Buco Cruiser's Style

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.



3 Comments to Osso Buco Cruiser's Style:

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pergi ke website ini on Saturday, May 31, 2014 8:43 PM
Umumnya saya Jangan Baca Artikel Pada Blog, Tapi aku Menginginkan Untuk Katakan Bahwa Ini Sangat Paksa Me Untuk Coba Dan melakukannya! Gaya Menulis Anda Telah Kagum saya. Terima kasih, artikel yang sangat bagus. English Translation: Generally I Don't read articles On the Blog, but I Wanted To Say that this Very Forced Me To Try and do it! The style of writing you have Amazed me. Thank you, very nice article.
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Anonymous on Monday, June 30, 2014 11:52 PM
Thank you, I have recently been looking for info about this topic for ages and yours is the greatest I've discovered so far. But, what about the bottom line? Are you sure about the source?
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Chef Jen on Tuesday, July 22, 2014 4:34 PM
The bottom line for me is that a pressure cooker is a great way to limit the energy consumed and heat generated for a cruiser. It shortens the cooking time significantly. I also now have a portable induction burner on board and the combination of these two gadgets is definitely worth the valuable galley space on board. As far as the pressure cooker is a German brand that is high quality and a trusted product. If you are asking about the source of the veal, I purchase only from a trusted butcher here locally in Vero Beach. If I didn't answer your question, please feel free to email me directly or to follow up on my blog with an additional comment.

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