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Recipe

Slow-Cooked Osso Buco with Mustard & Horseradish Gravy

Presented by Wolf Gourmet

Servings: 4

Making this braised classic in Wolf Gourmet’s Multi-Function Cooker lets you sear, slow-cook, and simmer the sauce all in the same pan. Serve over mashed potatoes or egg noodles, along with roasted root vegetables or sautéed greens.

Ingredients

  • 2 Tbs. olive oil
  • 4 veal shanks (about 4 lb.)
  • Kosher salt and freshly ground black pepper
  • 1 cup homemade or lower-salt canned chicken broth
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 2 Tbs. tomato paste
  • 2 carrots, peeled and cut in quarters crosswise
  • 1 medium yellow onion, peeled, root trimmed but left intact, and quartered lengthwise
  • 3 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 1 large bay leaf
  • 3 allspice berries
  • 2 Tbs. brandy
  • 1/2 tsp. prepared horseradish
  • 1/2 tsp. grainy prepared mustard
  • 1 tsp. all-purpose flour
  • 2 Tbs. sour cream
  •  2 Tbs. minced fresh flat-leaf parsley

Preparation

  • Set the multi-function cooker to high sear and heat the olive oil until shimmering. Pat the shanks dry with paper towels, and sprinkle generously with salt and pepper. Sear the shanks in the cooker until deep golden brown on one side, about 5 minutes. Turn and sear the other side, about 5 minutes. Reduce the heat to medium, remove, and set aside the shanks. Whisk the broth, wine, and tomato paste and add to the multi-function cooker. Bring the broth mixture to a simmer, scraping the bottom to loosen any browned bits. Turn the cooker to manual low and add the carrots, onion, garlic, thyme, bay leaf, and allspice. Nestle the shanks on top of the vegetables, cover, and cook until fall-apart tender, about 4 hours.
  • Transfer the shanks to a cutting board and tent with foil to keep warm. Strain the contents of the vessel through a sieve into a heatproof bowl and discard the solids. Skim any fat from the top of the strained liquid (or use a fat separator). Return the liquid to the cooker, and turn to high sauté. Bring to a boil and then simmer rapidly until reduced by half, about 10 minutes. Whisk in the brandy, horseradish, and mustard. In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce, and then pour the sour cream mixture into the sauce, whisking vigorously to blend. Cook over low sauté, stirring occasionally, for 5 minutes to blend the flavors. Meanwhile, transfer the shanks to 4 plates. Serve with the gravy and a sprinkling of parsley.

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