Instant Pot Osso Bucco rice
- 4 veal ossobuccco shanks
- 1 carrot peeled and diced
- 1 onion chopped
- 3 garlic cloves diced
- 1/3 cup white or red wine
- 2 bay leaves
- 2 cups chicken stock
- 1 cup tinned tomatoes chopped
- 1 tbsp olive oil
- 2 tbsp parsley chopped
- 1 tbsp soy sauce
- 1 stick stick large and diced
- 1 cup organic rice
- salt to taste
- pepper to taste
- 3 tbsp parsley chopped
- 1 garlic clove grated
- 1 lemon zest
With salt and pepper season the meat.
Add olive oil in an instant pot and press “sauté”.
Add veal shanks and stir for 30 seconds, take out the shanks.
Add onion, celery, one teaspoon of olive oil, carrots and a little bit of salt and pepper, stir frequently and cook for 5 minutes
Add white or red wine and stir for another 30 seconds.
Add the remaining contents except rice and stir then add the meat back into the pot and mix, stop the sauté process
Lock the lid and seal the valve, cook for 45 minutes on manual “high” pressure
Meanwhile soak, rinse and strain the rice.
Release the pressure quickly and take out the meat pieces.
Add the rice to the pot and stir then add meat pieces back so that it submerges slightly.
Lock the lid and press “rice” function key and cook for 10 minutes.
Mix the chopped parsley, garlic and lemon zest to make gremolata.
Release the pressure naturally for 5 minutes and then quickly release it.
Serve the ossobusso rice with gremolata.
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