Decadent and Economical Meal that can be made in about an hour using your pressure cooker. It's easy enough for every day and fancy enough for company.
Snip the thick connective tissue on the end of the beef shank furthest away from the bone. This will help with it curling when it's seared and cooked.
Combine 2 teaspoons of sea salt with ½ teaspoon of black pepper and sprinkle on both sides of each beef shank.
Combine the flour with any remaining salt and pepper that you didn't use on the beef shanks. Coat each side of the beef shanks with the flour.
Dice the celery, carrots, and onions into about ½" dice. Smash and peel the garlic cloves. Measure out the liquid and have the remaining ingredients ready.
Turn the NInja Foodi or Instant Pot on High sear/sauté and add about 1-2 Tablespoons of oil. Allow it to get hot and then place 2 of the beef shanks in the inner pot to sear. Sear for 3 minutes each side and remove. Repeat with the remaining beef shanks. Add more oil if needed and be careful not to burn the flour. Remove the beef shanks and place on a plate.
Add 2 Tablespoons of butter and the diced vegetables. Add ¼ teaspoon salt and ⅛-¼ teaspoon of black pepper, depending on how peppery you want it. Sauté for about 5 minutes or until the onions turn translucent in color.
Deglaze the pot with the wine and chicken broth. Scrape the bottom of the pot to remove any browned bits at the bottom.
Add in the smashed garlic and place the beef shanks on top. Put in the sprigs of thyme and rosemary and the bay leaf.
Place the rack in the low position over the beef shanks. Put the potatoes into an 8" pan and place on the rack. Add in some garlic if you like.
Put the pressure lid on and turn the valve to seal. Pressure Cook on high for 25 minutes with a 5 minute natural release followed by manually releasing the remaining pressure.
Remove the rack with the potatoes and set aside. Carefully remove the beef shanks using a spatula or something that get get under the steaks and help prevent them from falling apart. Place them on a plate.
Stir in the tomato paste to thicken the gravy. Trim any tough connective tissue from the edges of the beef shanks.
Add butter, cream, salt and pepper and hand mash the potatoes. They are delicious chunky with the rich gravy, but you can also use a hand mixer to get them smoother.
If serving family style, plate the potatoes on one end of the platter and place each beef steak beside them. Pour the gravy over the beef and garnish with chopped parsley and the zest of a lemon. Serve & Enjoy!
Nutritional information is for the beef osso buco only. The potatoes are not included.
Slow Cooking Instructions
Follow the same instructions for searing/sautéing using a pan on the stove, except increase the deglazing liquid to 1½ cups. Transfer to the slow cooker and slow cook on high for about 4 hours or low for about 6 hours. You can either add the tomato paste before or after slow cooking. Make sure to check the liquid levels and add more broth if needed. The beef shanks should remain covered ¾ during the cooking process.
Stovetop Instructions
Follow the same instructions for searing/sautéing using a dutch oven on the stove. Stir in the tomato paste and increase the liquid to 2-3 cups. Add enough liquid to cover the beef shanks. Simmer covered for about 90 minutes or until the beef is fork tender. Check on the liquid level every 30 minutes and add more if needed. The beef shanks should remain ¾ of the way covered with liquid during the cooking process.
Stovetop/Oven Instructions
Follow the same instructions for searing/sautéing using a dutch oven on the stove. Stir in the tomato paste and increase the liquid to 2 cups or so. Add enough liquid to cover the beef shanks at least ¾ of the way. Stir in the tomato paste. Place the dutch oven, covered, in a preheated 350℉/175℃ oven. Bake for about 90 minutes, making sure to check on the liquid every 30 minutes or so and add more as needed. The beef should be fork tender. Uncover and bake another 15 minutes to get some browning on the beef shanks if desired.