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Venison Osso Bucco Pressure Cooker

Venison Osso Bucco Pressure Cooker


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


  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
  32. High-quality outdoor pastured or heirloom pork is finding its way into the general market
  33. Cooks looking for a better product than factory-farmed pork are seeking out crate-free, pastured pork, pigs that are allowed to do what they naturally do, which is root, dig, and graze in pastures and woods
  34. While commercial pork is often fed anything cheap, pastured heritage hogs are given free range of pasture and supplemented with vegetables and grain, yielding a delicious meat
  35. Look for Animal Welfare Approved pork, which is raised with no antibiotics, no steroids to hasten growth, and no medicated food
  36. Organic pork is fed 100 percent organic corn and soy, and hormones are illegal
  37. It can be raised indoors but must have some time pastured
  38. Natural pork, which is minimally processed-meaning no synthetic ingredients or colorings can be added-is raised on organic feed

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