I was recently sent a seven-quart Lagostina pressure cooker to try, and I’ve had a lot of fun experimenting with it. I had never used a pressure cooker before and now wonder why I waited so long to explore one of the most useful tools in the kitchen.

The first thing I tried was risotto. I was amazed that the cooker produced a perfectly creamy risotto with rice that stayed slightly al dente—exactly the texture I like—in under ten minutes. It’s likely I’ll make risotto this way from now on.

Next I used the pressure cooker to prepare Osso Buco alla Milanese, a dish our family has loved since we spent eight years living in Milan while my children were young. Growing up there taught me to braise veal shanks slowly until the meat fell from the bone, so I was curious how they would turn out under pressure.

I began the dish the way I always do: seasoning and lightly dusting the veal shanks with flour, then browning them. I added the chopped vegetables and tomatoes, sealed the pressure cooker, and let it work for about thirty-five minutes. When I opened the pot the meat was fork-tender and the sauce was rich and flavorful.

The sauce was a touch thinner than I prefer, so I removed the shanks to a warm plate and reduced the sauce over high heat until it reached the consistency I wanted. Being able to cook tender veal shanks in a fraction of the traditional oven time makes this method a real temptation to prepare them more often.

When selecting veal shanks, choose larger cuts from the wider end of the shank for the best meat-to-bone ratio and presentation. Osso buco is excellent served with a spoonful of creamy Risotto alla Milanese, mashed potatoes, or soft polenta. To brighten and balance the rich sauce, finish each portion with a spoonful of gremolata—a mix of lemon zest, minced garlic, and fresh parsley.

Buon appetito!
Deborah Mele

Pressure Cooked Osso Buco Milanese

Yield:
Serves 6

Prep Time:
15 minutes

Cook Time:
50 minutes

Total Time:
1 hour 5 minutes

Ingredients

• 6 crosscut veal shanks (about 2 inches thick)
• 1/2 cup all-purpose flour
• Salt and pepper
• 1/2 cup butter
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 stalks celery, finely chopped
• 2 cloves garlic, minced
• 2 carrots, finely chopped
• 1 cup dry white wine
• 1 cup beef broth
• 1 (14-ounce) can chopped tomatoes

Gremolata Topping:

• Finely grated zest of 2 lemons
• 1 clove garlic, finely minced
• 4 tablespoons fresh parsley, chopped

Instructions

1. Dust each shank with flour, salt, and pepper.
2. Melt half the butter with the olive oil in a stovetop pressure cooker and brown the shanks well on both sides.
3. Remove the shanks to a separate plate and pour off any excess fat.
4. Add the remaining butter and the chopped vegetables to the cooker.
5. Sauté the vegetables until tender, then add the wine, scrape up the brown bits from the bottom, bring to a boil, and reduce slightly.
6. Add the chopped tomatoes and mix well.
7. Return the shanks to the pan, cover, seal the pot, and cook under pressure for about 35 minutes.
8. Release the pressure, open the pot, and test the shanks for doneness; they should be fork tender.
9. If the sauce is too thin, remove the shanks to a warm plate and boil the sauce over high heat until it thickens to your liking.
10. Return the shanks to the pot to rewarm briefly.
11. Mix together the gremolata and serve one shank per person with sauce spooned over the top.

Did you make this recipe?

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