Milk-braised ossobuco in a pressure cooker, a quick and tasty main course, perfect for an everyday family dinner or with friends and relatives. After making ossobuco with mushrooms in a pressure cooker, I wanted to make this recipe for the youngest one at home, because they don’t even want to smell the mushrooms. Very simple and quick, these ossobuco in a pressure cooker are delicious and creamy! Made like walnut roast, with milk, but without adding walnuts. The meat is cooked in the pot with milk, after being browned and deglazed with white wine. Once cooked, it is removed and the cooking sauce is blended to make everything creamy and perfect for the classic mop-up with bread. Curious to discover how to prepare it? Then let’s head to the kitchen, because the milk-braised ossobuco in a pressure cooker will be ready in a click!
If you’re interested in other pressure cooker recipes, also read:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 414.99 (Kcal)
- Carbohydrates 16.14 (g) of which sugars 6.52 (g)
- Proteins 21.59 (g)
- Fat 24.37 (g) of which saturated 9.03 (g)of which unsaturated 4.99 (g)
- Fibers 1.68 (g)
- Sodium 2,077.36 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14.5 oz veal ossobuco
- 1.75 oz butter
- 1/3 cup white wine
- 1 cup milk
- all-purpose flour (to taste)
- salt (to taste)
- pepper (to taste)
Tools
- Pressure Cooker
- Cutting Board
- Knife
- Hand Blender
Steps
First, make small cuts along the edges of the meat to prevent it from curling during cooking. You can also have your trusted butcher do this step. Then, coat the ossobuco in flour and shake off the excess.
Brown them in the open pot with butter on both sides over medium heat. Then deglaze with white wine and let the alcohol evaporate. Next, add the milk, adjust with salt and pepper, and close the pot.
Bring it to high pressure, and from the first whistle, cook for 8 minutes. Once the cooking time is over, gradually release the steam and open the pot. Remove the meat and keep it aside, covered and warm.
Blend the cooking sauce with an immersion blender. Then put the pot back on the heat and let it dry for a few minutes over medium heat. Add the ossobuco again and toss them in the sauce for a few moments.
The milk-braised ossobuco is ready! Prepare plenty of bread for mopping up and serve.
Storage and Tips for Milk-Braised Ossobuco
This main course can be stored for 1 or 2 days in the refrigerator in a container with a lid.
This content also contains one or more affiliate links, from which I may earn a small commission at no extra cost to you.
FAQ Questions and Answers for Milk-Braised Ossobuco
Can they be cooked in an electric pressure cooker?
Yes, of course, you can make this recipe in an electric pressure cooker as well. Use the sauté function for browning, then close the pot and cook for 8-10 minutes using the pressure cook function.
