In the past Osso Bucco took me 2.5 hours to make. But since using the pressure cooker, I am able to plate up in an hour. Osso Bucco is a wonderful winter dish for a group dinner, you may wish to serve it with rice; pasta or mashed potatoes.
The pressure cooker is a great time saver for meals that generally require slow cooking. If you’re time-bound – I’d recommend getting one, and if you’re worried that the pressure cooker would cause an explosion, don’t worry – times have changed and the pressure cookers these days are quite safe.
Osso Bucco in an hour (Serves 6-8)
- 6-8 osso bucco
- 3 brown onions, chopped
- 3 carrots, chopped
- 2 celery sticks, chopped
- 2 cloves of garlic, crushed
- 2 handfuls of cherry tomatoes
- 10 stalks of fresh parsley, finely chopped
- 250ml white wine
- 500ml chicken stock
- 40g plain flour for coating
- Olive oil
- Salt & Pepper
- Orange zest + a handful of parsley leaves for garnishing
- Season osso bucco with salt & pepper; coat osso bucco in plain flour.
- Add olive oil & brown osso bucco (I used the browning option on my pressure cooker) then set aside
- Fry onions; carrots; celery; garlic and parsley stalks until the onion is soft
- Return osso bucco into the pot; add cherry tomatoes, white wine & chicken stock ensure that the liquid covers all the ingredients
- Put the pressure cooker lid on and set the pressure cooker to cook for 45 minutes
- Plate up; serve and garnish with orange zest & parsley leaves
If you’ve tried this, let me know what you think by leaving a comment 🙂
This post is related to Cooking Crew Feast.