Pressure Cooker Osso Bucco
1 teaspoon vegetable oil
4 Copper Penny Farm beef shin meat slices
3 teaspoons kosher salt
1 1/2 teaspoon fresh ground black pepper
1 large onion, diced
1 stalk celery, diced
1 carrot, diced
4 cloves garlic, crushed
1 tablespoon tomato paste
2 sprigs thyme (or 1 teaspoon dried thyme)
1/2 teaspoon kosher salt
1 cup water
1/2 cup dry white wine
15 oz can diced tomatoes
Season and sear the shin meat: Season the shin meat with 3 teaspoons salt and 1 1/2 teaspoon pepper. Heat 1 teaspoon of vegetable oil over medium-high heat in the pressure cooker pot until shimmering. Add half the shanks, and sear for 3 minutes per side, or until well browned. Remove the browned shanks to a bowl. Add the second half of the shin to the pot, and sear for 3 minutes per side. Move the second batch into to the bowl.
Saute the aromatics: Add the onion, celery, carrot, garlic, tomato paste, and thyme to the pot. Sprinkle with 1/2 teaspoon salt. Saute until the onions are softened. Add the water and wine to the pot and scrape the bottom of the pot to loosen any browned bits from the bottom.
Pressure cook the shin: Add the shin and any liquid in their bowl back into the pot. Submerge the shin in the liquid as much as possible. Pour the tomatoes on top, but don’t stir. Lock the lid on the pressure cooker, bring the pressure cooker up to high pressure, then cook at high pressure for 30 minutes in a stovetop pressure cooker, 36 minutes in an electric pressure cooker or Instant Pot. Remove from the heat, allow the pressure to come down naturally for 15 minutes, then quick release any pressure left in the pot.
To serve: We love to serve the shin meat on top of polenta or mashed potatoes, with a generous amount of the sauce from the pot on top. Add a side salad, and dinner is done!
Adapted from a recipe by Mike Vrobel of Dad Cooks Dinner.