Yes I know Osso Bucco is traditionally made with Veal and that osso bucco is usually made with white wine, however even in Hungary where Veal is relatively easily available the shin of veal is nigh on impossible to find, so this recipe is a sideways glance at a traditional recipe but one that the InstantPot deals with beautifully and one myself and my wife really love. Whilst I was converting this recipe from my old slow cooker version it became quickly evident that it cooks perfectly in exactly the same amount of time that it takes to cook polenta. Sure coking polenta is similar to risotto, it is a labour of love, lots of stirring but it is the law to stir with a glass of wine in your hand (isn’t that a Rolling Stones song?) and it just so happens that this recipe for Osso Bucco, leaves an open bottle of wine on the table.
I’ve been cooking with the InstantPot now for a couple of months and in the main I love it, the flavours when cooking stuff under pressure are immense, some how much more defined than slow cooking and naturally a fair but quicker. There is one function that I have used so far that I find disappointing and that is the saute function, it works well for softening vegetables and is real sweet for reducing sauces which really is needed when pressure cooking, however for browning meat it is woefully under powered. For the record I don’t see it as being a massive negative or a reason not to buy the InstantPot, it is what it is, it has 600w of power, the main rings on my induction hob pack 2.5kw of power, of course the InstantPot is ‘weaker’. So when browning meat as is the case in this beef osso bucco recipe I choose to use a frying pan on my main hob, it is just a better tool for the job and so long as you deglaze your frying pan and transfer the liquid to the InstantPot you are loosing no power. You can of course use the InstantPot but it will take you longer, but do what you feel comfortable with. I have an agreement with my wife, so who ever cooks does not wash up so I have no issue with using that extra pan hehe.
I’m so glad we have made it to the middle of January, much of our winter entertainment comes from going to watch sports, whether that be Football (the real one), waterpolo or handball but unfortunately they all have a winter shutdown so no sports over Christmas. However both football and waterpolo are now back in full flow and handball is back next week. We chose Szolnok as our sporting ‘town’, it is our closest City and the capital of the county we live in and it has the most comprehensive sporting complex I have seen sat on the banks of the River Tisza that features a football stadium, waterpolo pool, indoor handball arena alongside a fencing club, tennis club, squash club and a thermal spa, seriously impressive. The waterpolo team is superb and we went to a European match last wee, unfortunately the football and handball teams are not quite so successful, both competing in the second tier of their respective championships, although as a Brimingham City fan I am kinda used to that.
InstantPot Beef 'Osso Bucco' with Polenta
Beef Osso Bucco is a more accessible version of the Italian Veal Classic, cooked in the InstantPot means it is also a whole bunch quicker but every bit as tasty.
2 350-400gSlices of Bone in Beef Shin: This should be around3-4cm thick, tie around the circumference with string.
1Carrot: Quartered and cut into 3-4mm slices.
1Celery Stick: Cut in half length ways then into 3-4mm slices.
1Onion: Cut into a medium 3-4mm dice.
6Gloves Garlic.Lightly Crushed.
Flavourless Cooking Oil.
8Black Pepper Corns.
Salt and Pepper.
Lots of freshly chopped parsley.
Start by heating the olive oil in the base of your InstantPot on saute mode whilst bringing 500ml of beef stock to a gentle boil on your stove top.
When hot add in the onions, carrot, celery and garlic to the base of the instant pot and cook for 5-6 minutes.
The pour in your polenta in to your bubbling stock whilst whisking, when the polenta return to the boil turn down to very low and allow to cook for 45 minutes to an hour stirring every few minutes to prevent catching.
Once your polenta is on heat a frying pan over a high heat and rub your pieces of meat with a neutral oil and season well with salt and pepper.
Now sear your beef on both sides in your frying pan, I personally do not thing that the InstantPot has either the power or control to sear meat so still use a frying pan.
Whilst your meat is searing switch off the saute mode and add the remaining 250ml of beef stock to your InstantPot along with the thyme, bay leaf and pepper corns.
Now transfer the seared beef to the base of the InstantPot and then deglaze the frying pan with the port stirring to get and residue from the base of the frying pan then pour into the InstantPot.
Top up the base of the pot with enough red wine to come half to three quarters of the way up the side of the beef. This should be around 250ml.
Now place the lid on your InstantPot and cook for 30 minutes on manual high pressure with a 10 minute NPR.
When the InstantPot has finished remove the meat and switch to saute mode remove half of the sauce (save it an use in a soup later) and reduce the sauce by at least half whilst the meat rests, this should take 10 minutes, perfect resting time.
When you are ready to serve melt the Parmesan cheese in to the Polenta.
Use the polenta as a base, add a few of the vegatbles then add the beef, followed by a little of the sauce, a few more vegetables and finally lots of chopped parsley.
If you cannot be bothered with polenta this is also awesome served with a cheesy mash which is naturally much less work 😉
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