Tiny Urban Kitchen

Exploring Food from Boston to Hong Kong and Beyond

  • About Me
  • Travel
  • Recipes
  • Michelin
  • Subscribe
  • Taiwanese
menu icon
go to homepage
  • About Me
  • Travel
  • Recipes
  • Michelin
  • Subscribe
  • Taiwanese
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About Me
    • Travel
    • Recipes
    • Michelin
    • Subscribe
    • Taiwanese
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • ×
    • Michael Chiarelli Ottimo Yountville California
      Bottega + Ottimo Yountville
    • Ciccio Yountville California
      Ciccio Yountville
    • Charter Oak St. Helena Napa Valley California
      Charter Oak St. Helena Napa Valley California
    • Cole’s Chop House Napa California
      Cole's Chop House Napa California
    • Compline Restaurant Napa California
      Compline Restaurant + Wine Shop Napa
    • Napa, California
      Thomas Keller's La Calenda: A Tribute {Now Closed}
    • Ad Hoc Thomas Keller Brunch Yountville California
      Thomas Keller Ad Hoc + Addendum + Bouchon Bakery
    • Mandalay San Francisco
      Mandalay San Francisco (Burmese Food)
    • Boulettes Larder Ferry Building San Francisco
      Boulette Larder (Ferry Building) San Francisco
    • Bodega SF California (Vietnamese)
      Bodega SF (Modern Vietnamese)
    • Tselog Daly City California
      Tselogs (Filipino food) Daly City California
    • Mesa by José Avillez Macau
      Mesa by José Avillez Macau
    Home » Cuisine » Italian

    Pressure Cooker Veal Osso Buco

    Published: Nov 2, 2013 · Modified: Oct 22, 2014 by Jennifer Che

    _DSC0685
    Brrrrrrr . . . temperatures are quickly dropping here in New England. The leaves have been absolutely stunning outside (I've been posting them on Instagram a lot lately), but it's also getting dark early, which makes me sad.

    Daylight Savings "Spring Forward" is one of my favorite days of the year. For a late-riser like me (who doesn't notice that the mornings have gotten so dark - ha ha), I love the extra sunlight I get at the end of my day. Of course, that means "Fall Back" is one of my least favorites, since it means the sun starts setting around 4:00 PM here (no joke - sooo much earlier than what I'm used to in the Midwest).

    These cold, dark days naturally draw me back towards the warm, cozy comfort foods associated with winter.
    Untitled
    Last year for my birthday Bryan bought me a Kuhn Rikon pressure cooker. I used to be so scared of pressure cookers, but this workhorse makes it easy. Seriously - I have absolutely no fear of anything exploding, and it saves me so much time.

    Naturally, I wanted to adapt one of my favorite recipes - a dish I definitely make on a regular basis for guests - for the pressure cooker.
    _DSC4384
    At the same time, I was given an opportunity to create a recipe to pair with wines from this growing Massachusetts-based company called 90+ Cellars.

    I was quite drawn to their business model. Essentially, they buy surplus wines from wineries all around the world, re-brand the wines, and then sell the wines at a significant savings (compared to the original price). This allows wineries to sell their excess inventory without having to slash prices on their own branded wines. At the same time, customers of 90+ cellars are able to buy wines at great prices.
    _DSC4385
     There is one caveat - the wines constantly change at 90+ Cellars. If you fall in love with wine, it may be hard to get more of it the following year or season, since their inventory is based solely on surpluses from other wineries. It's a different way of shopping for wine. Instead of relying on the brand name of a winery, you are trusting 90+ Cellars to choose good wines. In fact, I would argue that their ability to pick out good wines at a great price is a crucial component of their success. So far, the business has been growing pretty rapidly, so it certainly seems like they are doing something right.
    _DSC4386
    Since Bryan's a huge fan of Cabernet Sauvignon, we decided to try their 2012 Cabernet Sauvignon from Rutherford, Napa Valley. This wine typically sells for $50 at the source, but is being sold as simply "Lot 94" by 90+ Cellars for $21.99.

    The wine's young, for sure. When we tried it immediately out of the bottle, it tasted jammy  yet pretty light, with virtually no tannins. There was a slightly bitter finish. It was nice, but lacked depth.

    Over time, after some serious decanting and aerating, the wine opened up and became noticeably deeper and more complex in flavor. There was more deep fruit. Overall, however, I would say it's still a reasonably light cab with less tannins than a typical cab.  It's perfectly enjoyable to drink and definitely a good value for a $20+ bottle.
    _DSC0686
    I think this wine pairs well with osso bucco Milanese because it's a slightly lighter cab. Unlike a heavy rich steak, I find osso bucco Milanese to be more in the middle of the pack when it comes "hearty-ness" (if there is such a word). Yes, it's a beautifully "meaty" dish, but it also includes a citrus-herb gremolata which brightens up the dish significantly. Plus veal is just a lighter meat than beef, in general.

    Now that winter's on the way, I will most certainly be making this dish a lot more - and definitely with the pressure cooker and a nice big bottle of red wine.

    Enjoy!

    Milanese Veal Osso Bucco
    Adapted from Tyler Florence

    4 pieces veal shank with bone, cut 2 inches thick
    2 tablespoons olive oil
    1 onion, chopped
    1 cup celery, chopped
    1 cup carrots, chopped
    4 cloves garlic, coarsely chopped
    2 bay leaves
    1 sprig of rosemary
    3 tablespoons fresh Italian parsley, finely chopped
    1 cup red wine (can use dry white wine as well)
    1 T tomato paste (optional)
    2 cups chicken stock (or enough to cover the shanks in the pan)
    1 can of chopped tomatoes (14 oz)

    In the pressure cooker over medium-high heat, sear all sides of the veal shanks in 1 T oil until nicely browned. Set aside the veal shanks. Add remaining oil and add the chopped onion, celery, carrots, garlic, bay leaves, and parsley and cook until softened (~5-10 minutes).  Add the tomato paste and mix well. Add wine, turn up the heat, and deglaze the pan. Add the shanks back in, and pour in the chicken broth and the canned chopped tomatoes. Make sure that the entire shank is covered (or at least mostly covered) in liquid. Cook at the second ring level for about 1 hour, which will make the meat fall-apart soft. It is decent after about 30 minutes, but the texture is much better after 1 hour.

    Release the pressure and continue to cook uncovered for about 10 minutes or so to reduce some of the broth.

    Serve over saffron rice with gremolata on top.

    For a fun twist on gremolata, try this cilantro version!

    Cilantro Gremolata 
    zest of 1 lemon
    2 garlic cloves, finely minced
    minced 2 tablespoons fresh cilantro chopped
    splash of lime juice
    salt and pepper to taste

    Combine the zest, garlic, and cilantro in a bowl. Mix well. Add a splash of lime juice and season to taste with salt and optionally pepper.

    Enjoy!
    _DSC0674
    Disclaimer: this wine was provided by 90+ Cellars Wines. All opinions are my own.

    ©2009-2014 Tiny Urban Kitchen
    All Rights Reserved

    More Italian

    • Lucciola The Hari Wan Chai
      Lucciola - Italian food at The Hari Hotel in Wan Chai
    • Divino Restaurant
      Divino Patio Hong Kong
    • A Tribute to Al Molo Harbour City
    • Ciak In the Kitchen
      Ciak In the Kitchen Hong Kong

    Recent Posts

    • Bottega + Ottimo Yountville May 14, 2025
    • Ciccio Yountville May 11, 2025
    • Charter Oak St. Helena Napa Valley California May 8, 2025
    • Cole's Chop House Napa California May 5, 2025
    • Compline Restaurant + Wine Shop Napa May 2, 2025
    • Thomas Keller's La Calenda: A Tribute {Now Closed} April 30, 2025
    • Thomas Keller Ad Hoc + Addendum + Bouchon Bakery April 27, 2025
    • Mandalay San Francisco (Burmese Food) April 24, 2025

    Trackbacks

    1. La Maree Brussels - Tiny Urban Kitchen says:
      March 12, 2021 at 8:16 am

      […] In the strange year of 2020, we were stuck in Brussels and therefore had no way of enjoying what has become our tradition meal on Valentine’s Day now, home cooked Milanese osso buco. […]

      Log in to Reply
    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

    More about me →

    logo
    Food Advertisements by

    Explore

    • Recipe
    • Restaurant
    • US Travel
    • World Travel

    Popular Posts

    • Restaurante Litoral Taipa Macau
      Restaurante Litoral Taipa Macau
    • Antonio Macau Taipa
      Antonio Macau Taipa
    • Vienna Opera House
      Vienna Austria Trip Report
    • Steirereck Vienna Austria
      Steirereck Vienna Austria

    Recipes

    • Appetizer
    • Snacks
    • Meat
    • Vegetables
    • Soup
    • Salad
    • Seafood
    • Noodles

    Recently Traveled

    • Hong Kong
    • France
    • Belgium
    • Boston
    • California
    • United Kingdom
    • Germany
    • Spain

    Support Us

    Support Tiny Urban Kitchen by making purchases on Amazon through our affiliate link:

    Recognition


    Featured on the front page
    of the FOOD Section: 2015

    Best Food Blog Awards:
    Restaurant & Dining 2012

    Footer

    ↑ back to top

    About

    • About Me
    • My Equipment
    • In the Press
    • Project Food Blog
    • Privacy Policy

    Eating Guides!

    Eating & Travel Guides
    Trip Reports
    "Kawaii" (Cute Foods)
    Around the World

    • Pinterest
    • Facebook
    • Instagram
    • Twitter
    • LinkedIn
    • YouTube
    • Mail
    • RSS Feed

    As an Amazon Associate I earn from qualifying purchases.

    Shop at Amazon

    Copyright © 2024 Tiny Urban Kitchen