Osso Buco
A pressure cooker recipe from Cristina Ferrare.


  • 6 1⁄2 cups chicken stock, homemade, or store-bought organic chicken broth, heated through
  • 1⁄2 tsp saffron
  • 3 Tb extra-virgin olive oil
  • 6 Tb unsalted butter
  • 1 medium yellow onion, diced small
  • 1⁄2 tsp kosher salt
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 1 cup grated Parmesan cheese
  • Zest from 1 lemon

Cooking with a Pressure Cooker - Home & Family


1) Veal shank, crosscut into 3” pieces

2) Salt and pepper to season

3) Season shanks and brown in a lightly oiled hot pan on all sides. Place meat in the pressure cooker and add liquid. Close and lock pressure cooker. Follow instructions on the individual cooker (45 min -1 hour) at highest pressure.

4) Carefully release pressure and serve. adjust seasoning serve over parmesan risotto and garnish with parsley and lemon zest, top with veal jus.

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