Kosher Veal Osso Bucco

Prairie Street Kosher Veal Shank Osso Bucco

The Prairie Street Kosher Veal Shank Osso Bucco delivers a luxurious, fall-off-the-bone meal in a fraction of the usual cooking time. Chef Randy’s method uses the electric pressure cooker to turn this traditionally long braise into a rich, hearty dish ready in under 90 minutes.

Details

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Total Time: 115 minutes
• Cuisine Type: Italian
• Diet Tags: Kosher, Dairy-Free, Gluten-Free

Ingredients

• 2 Shanks Prairie Street Veal Osso Bucco
• 1 tablespoon avocado oil (plus extra if needed)
• 1 large parsnip
• ½ large fennel bulb, de-cored
• 2 ribs celery
• ½ large white onion
• 16 oz can whole, peeled tomatoes
• 16 oz can chicken stock
• ½ cup fresh carrot juice
• 1 head garlic, whole clove, skins removed
• 5 sprigs fresh thyme
• Kosher salt
• Freshly ground black pepper

Instructions

1. Pat veal shanks dry with paper towels; season generously with kosher salt and black pepper.
2. Set electric pressure cooker to “Sauté” mode and allow to heat.
3. Add avocado oil and sear veal shanks for about 4 minutes per side, adding more oil if necessary.
4. Chop parsnip, fennel, celery, and onion into large diagonal pieces of similar size.
5. Remove veal shanks; add vegetables, garlic cloves, and thyme to the pot. Stir, incorporating pan fond, and season with salt and pepper.
6. Return veal shanks to the pot, nestling them among the vegetables.
7. Deglaze with chicken stock, carrot juice, and whole peeled tomatoes, ensuring liquid comes halfway up the meat.
8. Cancel “Sauté” mode; seal lid, select “Pressure Cook” for 1 hour 15 minutes.
9. Allow 10 minutes for pressure to build and 15 minutes for natural release. Remove lid carefully.

Serve hot with stewed vegetables.

Chef’s Tips

• Use fresh carrot juice for sweetness and color — bottled juice won’t give the same flavor.
• Keep vegetable pieces large so they hold texture after pressure cooking.
• If you prefer a thicker sauce, remove veal after cooking and reduce the liquid on “Sauté” mode for 5–10 minutes.

Storage & Reheating

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock if needed.

Frequently Asked Questions

Can I make this recipe without a pressure cooker?

Yes! You can braise the veal shanks in a Dutch oven at 325°F for 4–5 hours until the meat is tender and pulls easily from the bone.

What side dishes pair best with kosher veal osso bucco?

Creamy polenta, mashed potatoes, or egg noodles pair beautifully, soaking up the rich sauce. For a lighter option, serve with roasted root vegetables.

Can I freeze leftover veal osso bucco?

Yes, store cooled veal shanks and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Nutrition Information

Calories: ~450 per serving

Macros: Protein: 38g | Carbs: 12g | Fat: 28g