Osso buco alla milanese in the multicooker

Name: Osso buco alla milanese in the multicooker
Ingredients: 2 bone-in beef shank slices (4-5 cm thick); 1 teaspoon salt; 1/2 teaspoon freshly ground pepper; 4 tablespoons all-purpose flour; 3 tablespoons olive oil; 50 g butter; 50 g smoked bacon; 50 g smoked pork pastrami; 2 medium red onions (300 g); 1 head garlic (10 cloves); 2 medium carrots (160 g); 1 small celeriac (250 g); 250 ml off-dry white wine; 1 tablespoon balsamic vinegar; 1000 ml beef stock; 4 medium tomatoes (500 g); 2 bay leaves; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 orange (zest); 1 lemon (zest and juice); 2 garlic cloves; 1 tablespoon chopped fresh parsley

Meat - Osso buco alla milanese in the multicooker by Cornelia D. - Recipia

Osso buco alla milanese is browned, then cooked for two hours in the multicooker with white wine and beef stock. The shank turns tender in a thick sauce of tomatoes, vegetables and smoked meats, finished with gremolata made with orange zest, lemon zest and parsley. I choose thick cross-cut slices, with the marrow visible in the center of the bone. Preparation: 25 minutes. Cooking: 150 minutes. Total time: 175 minutes. Serves: 2. Approximately 1300 kcal and 65 g protein per serving.

Ingredients

2 bone-in beef shank slices (4-5 cm thick)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons all-purpose flour
3 tablespoons olive oil
50 g butter
50 g smoked bacon
50 g smoked pork pastrami
2 medium red onions (300 g)
1 head garlic (10 cloves)
2 medium carrots (160 g)
1 small celeriac (250 g)
250 ml off-dry white wine
1 tablespoon balsamic vinegar
1000 ml beef stock
4 medium tomatoes (500 g)
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano

For the gremolata

1 orange (zest)
1 lemon (zest and juice)
2 garlic cloves
1 tablespoon chopped fresh parsley

Preparation

1. Pat the shank slices dry with paper towels, then season both sides with 1 teaspoon of salt and 1/2 teaspoon of pepper. Dredge them in flour and shake off the excess. 2. Set the Philips multicooker to the FRY program for 30 minutes. Add 25 g of butter and 2 tablespoons of olive oil to the bowl, then press START. 3. Brown the slices for 2-3 minutes on each side, until golden. Transfer them to a dish and keep warm. 4. Discard the remaining oil and clean the bowl. Add the diced bacon and smoked pork pastrami, the remaining 25 g of butter and 1 tablespoon of oil. Once the smoked meats have browned, add the peeled and diced onion, garlic, carrots and celery root; cook for 2-3 minutes, until slightly softened. 5. Pour in the white wine and balsamic vinegar, then add the meat and all the beef stock. Set the STEW program for 60 minutes. 6. After 60 minutes, add the diced tomatoes, bay leaves, thyme and oregano. Cook for another 60 minutes on the STEW program. 7. For the gremolata, mix the grated orange and lemon zest with 2 crushed garlic cloves, the chopped parsley and lemon juice. Serve the meat hot with a spoonful of gremolata per serving.

Notes

Cross-cut shank slices with marrow-filled bones are the right choice; much thinner slices become tender faster. I arrived at this version after two failed attempts, following Tavi’s steps with a few small changes; the Philips cut the cooking time from three hours in the oven to two hours in the multicooker. Add the wine without reducing it first; replace it with 250 ml of beef stock if you don’t use alcohol. The bacon and pastrami can make the sauce salty, so taste it before adding more salt. I serve it with polenta, and leftovers keep in the fridge for up to 3 days.