Affordable Osso Buco in the Instant Pot

arealfoodjourney.com

Rosie Poree-Hogin

1 sprig fresh rosemary

1 sprig fresh thyme

1 dried bay leaf

2 whole cloves

3 (1 to 1½ lb [0.45 kg to 0.68 kg] each) whole soup bone shanks

1 tsp sea salt

1 tsp black pepper

¼ cup (60 ml) extra virgin olive (EVOO)

1 small onion, diced into ½” (13 mm) cubes

3 cloves garlic, crushed

1 small carrot, diced into ½“ (13 mm) cubes

1 stalk celery, diced into ½” (13 mm) cubes

2 tbsp (32 g) tomato paste

1 cup (240 ml) dry red wine

1 cup (240 ml) beef stock

2 tbsp (30 ml) Worcestershire sauce

3 tbsp (12g) fresh flat leaf parsley, finely chopped for garnish

1 tbsp (9 g) lemon zest

Directions at arealfoodjourney.com

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