Simple And Delicious Osso Buco. You guys, looking at these photos again and writing this post is making me crave this dish all over again. If you have never had a good Osso Buco served over polenta, you haven’t lived life yet. Unless you are plant-based, then this might not be living for you. The Beauty of this recipe not just how amazing and delicious it is, but how much simpler it is with the use of a pressure cooker!
This cut of beef and others were given to me by Wendy from Bingham Beef. If you are looking for a great source of high quality, aged Angus beef, you have to check them out. I love knowing where my food comes from and the family’s run the land. Their family is amazing. They also have some really great Valentine’s specials happening right now. You know I am a HUGE proponent of knowing where your food comes from. If you can’t produce it yourself, then be sure to know your sources.
What is Osso Buco?
It is a cross-cut of beef from the shank. They are generally pretty thick- at least 1 1/2-2 inches. When you braise these babies, it makes the most perfect, tender dish. The meat is right on the bone, so you get tons of flavor from the bone as well. DO NOT REMOVE before cooking, that is where the flavor is at.
Preparing the Osso Buco
This recipe is cooked in the pressure cooker, but I prefer to sear on the stove in a larger pan. Otherwise, it takes too long to sear in batches in the pressure cooker. I didn’t have that kind of time. Start by sprinkling with salt and pepper, then dredging in flour. What does dredging mean? Pressing the beef into flour, I like to do this on a dinner plate.
Heat up your pan with a little oil. Once that oil and is good and hot, like really hot, just below smoking, add in the beef. Sear on one side then the other.
Next add in your veggies for a light saute.
Crushed tomatoes and seasoning are next. Cook for just a minute. Then everything goes into the pressure cooker. It is so much easier cooking in the pressure cooker, no babysitting!
Cooking The Gruyere Polenta
I know parmesan is pretty traditional with polenta, but I wanted to go with gruyere instead for a creamier dish. If you have never tried making polenta before, it is really simple. Bring your water and salt to a boil, add in the polenta and mix until it is cooked. Add in the gruyere at the end. I prefer to keep the polenta kind of plain and mild, as the Osso Buco is so flavorful. You don’t want the polenta to compete, just provide a perfect creamy backdrop.
The Finished Simple And Delicious Osso Buco
Now, it is time to assemble. Place your creamy gruyere polenta on the bottom of your serving plate. Then top with your amazing osso buco. Seriously, guys, my mouth is watering here. The flavor of the 2 dishes combined is heavenly. They lend perfectly to each other. Talk about a flavor explosion!
More Pressure Cooker Recipes
If you are looking for more pressure cooker recipes, let me suggest a few. I don’t use my Cuisinart Pressure Cooker every day, but I use it pretty often!
3cuts osso bucoat least 1 inch thick each, mine were 1 1/2-2 inches thick
salt and pepper for sprinkling on the beef
1 1/2cupchopped carrots
1/4cupwhite wine vinegar
115 ounce cancrushed tomatoes
1cupbeef or vegetable stockI prefer veggie stock
3sprigs fresh thyme
Heat a large saute pan over medium heat. While it is heating, sprinkle your osso buco with salt and pepper. Next, place your flour on a plate and press each osso buco on it to coat the beef. Once the pan is heated, you want it hot, just below smoking, add in your oil. Allow this to heat about a minute, then add your beef. Cook for several minutes until the first side is browned. Turn over and cook the other side the same way, until it is browned. Remove from pan and place on a plate.Add your onions, carrots, and celery to the pan. Let them cook for a few minutes, then add the garlic and tomato paste. Mix this in well. Next in is the crushed tomatoes, stock, and white wine vinegar. Mix well, add salt and pepper to taste. Also know, at the end we will reduce this sauce for a bit, so go light on the salt. The flavor will intensify as the sauce reduces. Add a little bit of your sauce to the bottom of the pressure cooker, then add your beef on top, finish with the rest of your sauce and fresh herbs and bay leaf. Secure lid, making sure it is set to pressure. Cook on high pressure for 25 minutes. While it is cooking, let's start the polenta. Bring your water to a boil. Once it boils, stir in your polenta and salt. Make sure as you are pouring the polenta in you are whisking constantly, then continue to whisk for several minutes. Reduce heat to low and continue to cook for another 20-30 minutes, stirring as needed. If it gets thicker than what you want, add more water. Once it is cooked, stir in your grated gruyere. The beef should be done just before your polenta is done. That is what you want. Quick-release the pressure and carefully remove the beef. It will be really tender, so be careful taking it out. Return your pressure to the saute setting and continue to cook down the sauce. Taste for seasoning after about 5 minutes and adjust as needed. The polenta and osso buco should finish right about the same time. Pour your polenta onto the serving plate, then top with the osso buco and then the sauce.From here, it is ready to go! Simpler than the original and so delicious!Now, sit back and enjoy. You deserve it!