Ossobuco - Braised Veal Shanks

I got this recipe from this site and video with Paola Carosella

Osso Buco (Braised Veal Shanks)

This classic Italian-inspired dish features succulent, tender meat braised until it practically falls off the bone. Perfect for a cozy, comforting meal.

Ingredients

• Osso buco (veal shanks): Sliced
• Olive oil
• Freshly ground black pepper
• Salt
• Vegetables: Onion, carrot, and celery, chopped
• Garlic: To taste
• Tomatoes: Fresh, peeled, or tomato paste
• Fresh herbs: Rosemary, sage, and bay leaf
• Wine: Red or white (approx. 300 ml)
• Hot water: Approx. 150 ml (or enough to almost cover the meat)
• Wheat flour: For dusting the meat (optional)

Instructions

1. Season: Season the osso buco with salt and black pepper. If you prefer, lightly dust the meat with a very thin layer of wheat flour.
2. Sear: Heat a pressure cooker over high heat with olive oil. Sear the meat on both sides until well browned. Remove the meat from the pot and set aside.
3. Sauté: In the same pot, sauté the onion, carrot, celery, and garlic until softened. Add the fresh herbs.
4. Deglaze: Return the meat to the pot and increase the heat. Add the wine to deglaze, scraping the bottom of the pan to release all the flavor. Let the alcohol evaporate for 5–7 minutes.
5. Simmer: Add the tomatoes and hot water so that the liquid almost levels with the meat.
6. Pressure Cook: Cover the pressure cooker. Once it reaches pressure, cook for 35 to 40 minutes.
7. Finish: Turn off the heat and allow the pressure to release naturally. Check the meat—it should be falling off the bone. If it needs more time, cook for a few more minutes.

4 Essential Techniques for Succulent Osso Buco

1. Sear the meat correctly: The first crucial step is to brown the meat well in a very hot pan with olive oil. This creates a flavorful crust (the Maillard reaction) that serves as the foundation for the entire flavor of the sauce.
2. Sweat the vegetables (don't fry them): After searing and removing the meat, the vegetables (onion, carrot, celery) are added to "sweat"—meaning they are cooked over medium heat to soften and release their flavors without browning excessively.
3. Deglaze the pan: With the meat back in the pot, a liquid (wine or water) is added to "deglaze," which means lifting all the caramelized bits that stuck to the bottom of the pan. These bits are pure concentrated flavor!
4. The importance of acidity: Fat and collagen can sometimes leave a heavy or "sticky" sensation on the palate. Adding an acidic ingredient, such as tomatoes or wine, is essential to balance that richness, making the sauce more vibrant and flavorful.

Cooking Times & Variations

This recipe is versatile and can be adapted depending on the equipment you have available:

Method	Estimated Time
Pressure Cooker	35 to 40 minutes (ideal for a faster meal)
Standard Pot	2.5 to 3 hours (low heat, covered)

Serving Suggestion: Serve with creamy polenta, mashed potatoes, or a fresh risotto.

Creamy Polenta

This polenta is the perfect companion for your osso buco, creating a classic and comforting combination.

Ingredients for Polenta

• Vegetable broth: 4 cups
• Pre-cooked cornmeal (fubá): 1 cup
• Butter: 2 tablespoons
• Grated Parmesan cheese: 1/4 cup
• Salt: To taste

Instructions for Polenta

• Dissolve and Cook: In a pot, dissolve the cornmeal in the vegetable broth. Place over medium heat and stir constantly until the mixture comes to a boil and thickens.
• Tip: If you prefer a firmer polenta (that can be sliced, for example), let it cook for a little longer until it reaches your desired consistency.
• Finish: Add the butter and the grated Parmesan cheese. Stir well until all ingredients are fully incorporated, and adjust the salt if necessary. Serve while hot.