Instant Pot® beef shin Osso Buco

6 servings Prep: 30 mins, Cooking: 1 hr By Ilse Kleinsmidt
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Ingredients (21)

1.5 kg beef shin — bone-in
2 tsp salt
black pepper — freshly ground
all-purpose flour — for dredging
3 tbsp olive oil
2 tbsp unsalted butter
1 onion — diced
2 carrots — peeled and diced
1 celery stalk — sliced
4 garlic cloves — crushed
1 tsp tomato paste
1/2 cup dry white wine
1/2 cup stock
475 ml canned chopped tomatoes
4 fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf
1/4 cup chopped parsley
lemon zest — finely grated
2 garlic cloves — crushed
salt — to taste
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Season the meat generously with the salt and pepper and then dredge in flour until evenly coated.

Using SAUTÉ on High, heat the oil in the inner pot. Add the meat in batches (do not crowd the pot) and brown well on all sides (5-7 minutes). Transfer to a plate and continue to brown the rest of the meat. It may take up to 30 minutes to brown all the pieces evenly.

Turn the SAUTÉ function down to Less and let the inner pot cool down slightly. Add the butter and once melted, add the onion, celery and carrots. Cook until the vegetables are soft and the onion translucent (about 8 minutes). Stir in the garlic and tomato paste and cook until the garlic is fragrant (another 1-2 mins).

Add the wine to the pot to deglaze. Scrape down the sides and bottom of the pot to remove any brown bits. Stir in the stock and tomatoes and bring to a simmer. Nestle the meat pieces into the pot and then top with the fresh herbs.

Secure and seal the lid and use the MEAT preset for 35 minutes. Let the pressure release naturally. Using a slotted spoon, transfer the meat to a plate and set aside.

Using the SAUTÉ function, simmer the sauce, stirring often, until it is thick and reduced (10-15 mins). Switch off SAUTÉ mode and let the sauce settle for at least 10 minutes and then spoon any excess fat off the to of necessary.

While the sauce is reducing make the gremolata; in a small bowl mix together the parsley, lemon zest, garlic and salt.

To serve, transfer the meat to a serving platter, spoon the sauce over the top and sprinkle the gremolata on top. Serve with saffron risotto or polenta.

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