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Instant Pot Osso Bucco rice
Course
Main Course
Cuisine
Italian
Keyword
organic rice, Osso Bucco rice, ossobuccco shanks, red wine
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
6
Calories
68
kcal
Author
Corrie
Ingredients
4
veal
ossobuccco shanks
1
carrot
peeled and diced
1
onion
chopped
3
garlic cloves
diced
⅓
cup
white or red wine
2
bay leaves
2
cups
chicken stock
1
cup
tinned tomatoes
chopped
1
tablespoon
olive oil
2
tablespoon
parsley
chopped
1
tablespoon
soy sauce
1
stick
stick
large and diced
1
cup
organic rice
salt
to taste
pepper
to taste
3
tablespoon
parsley
chopped
1
garlic clove
grated
1
lemon zest
Instructions
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.
Nutrition
Calories:
68
kcal
|
Carbohydrates:
7
g
|
Protein:
3
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
2
mg
|
Sodium:
292
mg
|
Potassium:
178
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
1985
IU
|
Vitamin C:
8
mg
|
Calcium:
20
mg
|
Iron:
1
mg