Shakshuka With Meat

Venison Osso Bucco Pressure Cooker

Venison Osso Bucco Pressure Cooker

Ingredients

SERVES 6 – Cooker: 4- to 8-quart – Time: 20 minutes at HIGH pressure

• 1 lemon
• 2 navel oranges
• 6 (8- to 10-ounce) venison shanks, cut from the hind shanks, tied with kitchen twine to prevent them from falling apart during cooking
• ½ cup all-purpose flour
• 4 tablespoons olive oil
• sea salt and freshly ground black pepper
• 2 large white onions, chopped
• 1 medium carrot, shredded
• 2 ribs celery, chopped
• 1 cup fruity red wine, such as Chianti
• 1 cup fresh carrot juice
• 1 (28-ounce can) San Marzano plum tomatoes in juice, drained and crushed with your hands
• 2 cups reduced-sodium chicken broth
• 2 bay leaves
• 4 whole cloves
• 1 sprig fresh rosemary
• 10 juniper berries
• 1 tablespoon tomato paste

Method

1. Peel the zest from the oranges and lemon in wide strips with a vegetable peeler
2. Set the zest of 1 orange and lemon aside for the sauce
3. Slice the zest of the other orange into strips about 1/8 inch wide and set aside for garnish
4. Remove and discard the pithy membrane of 1 orange, then slice into segments and reserve for garnish
5. Juice the second orange and set the juice aside
6. Pat the venison dry with paper towels and sprinkle with the flour
7. In a 5- to 8-quart pressure cooker, heat 2 tablespoons of the oil over medium-high heat until very hot
8. Add 2 or 3 shanks (however many will fit in a single layer) and brown on all sides, about 3 minutes total
9. Transfer to a plate and tent with aluminum foil to keep warm
10. Repeat with the remaining 2 tablespoons oil and venison shanks
11. Season to taste with salt and pepper
12. Add the onions, carrot, and celery to the pot and cook, stirring a few times, until softened, about 5 minutes
13. Add the wine, scraping up any browned bits from the bottom of the pot
14. Stir in the carrot juice, reserved orange juice, reserved wide strips of lemon and orange zest, tomatoes, and broth
15. Add the bay leaf, cloves, rosemary, and juniper berries
16. Return the veal shanks and any accumulated juices to the pot, pushing them down into the liquid
17. Place the tomato paste on top
18. Do not stir it in
19. Close and lock the lid
20. Set the burner heat to high
21. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
22. Set a timer to cook for 20 minutes
23. Remove the pot from the heat
24. Open the cooker with the Natural Release method; let stand for 15 minutes
25. Be exact with your timing, so set a timer
26. Be careful of the steam as you remove the lid
27. Skim off any fat from the top of the sauce
28. Let rest about 10 minutes
29. Discard the bay leaf, rosemary stalk, zest, and cloves
30. Serve each osso bucco with plenty of vegetables and sauce
31. Garnish with the reserved orange segments and zest, and serve with polenta or a risotto, if you like
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