Beef Osso Bucco is a more accessible version of the Italian Veal Classic, cooked in the Instant Pot means it is also a whole bunch quicker but every bit as tasty.
Instant Pot Beef ‘Osso Bucco’ with Polenta.
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. We also all know that red wine works much better with beef than white wine. So here we are!
On the topic of veal, if you have some at hand be sure to check out my veal burger! It is all that and then a bit more!
That makes this recipe is a sideways glance at a traditional recipe but one that the Instant Pot deals with beautifully. Most importantly one that my wife really loves.
Whilst I was converting this recipe from my old slow cooker version I noticed that it cooks in exactly the same amount of time as polenta.
Sure coking polenta is similar to risotto, a labour of love, lots of stirring but it is the law to stir with a glass of wine in your hand… Hold on, isn’t that a Rolling Stones song?
It also just so happens that this Osso Bucco recipe leaves an open bottle of wine on the table. The food gods are just begging for this to be a beef Osso Bucco recipe served on a bed of polenta.
I love serving food on polenta, it is just so comforting. Need more convincing? Then check out these recipes:
- Braised Pork Meatballs in a Beer Sauce on Cheesy Polenta.
- Roasted Chicken Leg with Tomato Capers and Polenta.
- Italian Sausage Ragu With Cheesy Polenta.
What is a Traditional Osso Bucco or Ossobuco?
Osso Buco in Italian literally translates to bone with a hole. It is made with a steak cut across the shank of veal.
The most important aspect of any osso bucco recipe is the sauce and that bone with a hole plays a vital part. It is that bone marrow to melts down into the sauce and gives it the real flavour and richness. And when it melts low and behold we have that bone with a hole!
As a result of this slow cooking or pressure cooking is really the only way to cook an osso bucco. I personally think pressure cooking does this amazingly well.
The flavours when cooking stuff under pressure are immense, somehow much more defined than slow cooking.
It is also naturally a fair bit quicker. There is one function that I have used so far that I find disappointing and that is the saute function. This really has an impact on cooking this osso bucco recipe.
It works well for softening vegetables and is really great for reducing sauces which really is needed when pressure cooking. However, for browning meat, it is woefully underpowered.
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.
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. So long as you deglaze your frying pan and transfer the liquid to the Instant Pot you are loosing no flavour.
I have an agreement with my wife, who ever cooks does not wash up. As a result, so I have no issue with using that extra pan!
In Other News!
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 water polo 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.
It has the most comprehensive sporting complex I have seen sat on the banks of the River Tisza. Featuring a football stadium, water polo arena pool, indoor handball/basketball arena alongside a fencing club, tennis club, squash club and a thermal spa, seriously impressive.
The water polo team is superb and we went to a European match last week.
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.
- 2 350-400 g Slices of Bone in Beef Shin: This should be around, 3-4cm thick, tie around the circumference with string
- 1 Carrot: Quartered and cut into 3-4mm slices
- 1 Celery Stick: Cut in half length ways then into 3-4mm slices
- 1 Onion: Cut into a medium 3-4mm dice
- 750 ml Beef Stock
- 85 g Polenta
- 6 Gloves Garlic, Lightly Crushed
- 1 Tbsp Olive Oil
- Flavourless Cooking Oil
- 1 Tsp Dried Thyme
- 1 Bay Leaf
- 8 Black Pepper Corns
- Salt and Pepper
- 100 ml Port
- 250 ml Red Wine
- 40 g Parmesan Cheese, Grated
- 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 😉
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1414 Total Fat: 82g Saturated Fat: 29g Trans Fat: 0g Unsaturated Fat: 43g Cholesterol: 283mg Sodium: 1932mg Carbohydrates: 45g Fiber: 6g Sugar: 10g Protein: 98g