This classic Italian dish hails from Milan, a city known for its richness in food, art and fashion. From searing to slow cooking, the entire recipe can be accomplished in the Wolf Gourmet Multi-Function Cooker. Following its heritage, we recommend that this dish be served over mashed potatoes or egg noodles and accompanied by a hearty side of root vegetables or sautéed greens.
- 2 tbsp 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 tbsp 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 tbsp brandy
- 1/2 tsp prepared horseradish
- 1/2 tsp grainy prepared mustard
- 1 tsp all-purpose flour
- 2 tbsp sour cream
- 2 tbsp fresh flat-leaf parsley minced
- 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.
- Serve over mashed potatoes or egg noodles, along with roasted root vegetables or sautéed greens.
4 comments on “Using the Multi-Function Cooker: Osso Buco with Mustard and Horseradish Gravy”
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Thanks so much for the first recipe I can find for this new multi-function cooker. Looking forward to seeing a rack for this cooker to get food up above drippings. And maybe Wolf will have publish a cookbook for this unit???
Hi Heather – We will have a ebook for the Multi-Function Cooker coming soon. Be sure to register your product to get Wolf Gourmet updates.
we recommend that this dish be served over mashed potatoes or egg noodles and accompanied by a hearty side of root vegetables or sautéed greens.
Love the new cooker.
First dish was “Hearty Oxtail Soup.” I am looking forward to a new cook book using my cooker.