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Osso buco

  • 1h 45m
    • Preparation 1h
    • Cooking 45 min
Recipe for One Pot Pressure Cooker Perfect / Perfect Premium


4 People
  • 2 Onions
  • 2 Carrots
  • 2 stalks Celery
  • 4 Garlic
  • 4 slices (approx. 200-300 g each)
  • 2 tbsp. Flour
  • 30 ml Olive oil
  • 1 Tin (400 g) tomatoes, diced
  • 250 ml Dry white wine
  • 250 ml Beef stock
  • 1 Bay leaf
  • 1 tsp. Dried thyme
  • 1 tsp. Dried oregano
  • Salt and pepper to taste
  • Olive oil
  • For the gremolata:
  • 2 Garlic cloves
  • 1 bunch Parsley
  • 2 Lemons
  • 1 tsp. Fennel seeds


Step 1
To start, wash the vegetables, peel if necessary and cut into cubes. Cut the tendon of the shank slices 4-5 times all around. Generously salt the meat and dust with a little flour. Heat a little oil in the pressure cooker pot and fry the shank slices well on both sides, one after the other.
stalks Celery
slices (approx. 200-300 g each)
tbsp. Flour
Salt and pepper to taste
Step 2
Then remove the sautéed shanks from the pot and set aside. Add the vegetable cubes and sauté for 5 minutes. Return the shanks to the pot and distribute over the vegetables. Add the tinned tomatoes, white wine, beef stock, bay leaf, dried thyme and oregano, close the lid and bring to the boil over the highest heat. As soon as cooking setting 2 is reached, reduce the heat and simmer for 45 minutes.
Tin (400 g) tomatoes, diced
ml Dry white wine
ml Beef stock
Bay leaf
tsp. Dried thyme
tsp. Dried oregano
Step 3
In the meantime, peel and finely grate the garlic for the gremolata. Chop the parsley and grate the zest of the lemon. Mix everything in a bowl and season with freshly ground fennel seeds, salt and pepper. Divide the osso buco between the plates, drizzle with the sauce and sprinkle with the gremolata.
Salt and pepper to taste
Garlic cloves
bunch Parsley
tsp. Fennel seeds