Instant Pot Osso Buco

overhead view of a plate with pressure cooker osso buco served on risotto.

5 from 1 vote

Melt-in-your-mouth instant pot osso buco. Tender veal shanks cooked in a rich and delicious sauce in half the time it would take to cook them the traditional way.

Prep Time15

Cook Time1

Course: Beef, Pork and Lamb, Main Course

Cuisine: Italian

Servings: people

Calories: 467kcal

Author: Adina

Equipment

Instant pot

Ingredients

4 large slices veal shanks total weight 2-2.5 lbs/ 900-1100 g
1 tablespoon all-purpose flour
3 tablespoons olive oil divided
1 medium onion finely chopped
3 garlic cloves grated
2 medium carrots diced
2 celery stalks diced
¼ cup white wine 60 ml, Note 1
½ cup beef stock low-sodium, Note 2
1 can crushed tomatoes ,14 oz/ 400 g
½ teaspoon thyme
½ teaspoon oregano
2 bay leaves
¼ teaspoon fine sea salt or Kosher salt + more to taste
⅛ teaspoon ground black pepper + more to taste

Gremolata:

zest 1 lemon organic and unwaxed
3 garlic cloves grated
1 bunch of parsley finely chopped
2 anchovy fillets finely chopped, optional

Instructions

Instant pot osso buco

Prepare the shanks: Dry them with paper towels, sprinkle them with salt and pepper, and dredge them lightly through the flour. Pat them gently to remove the excess flour.
4 veal shanks, salt, and pepper to season, 1 tablespoon flour
Sear: Press Sauté high. Add 1 tablespoon oil and preheat the pot until the oil sizzles (1-2 minutes). Brown 2 of the meat slices for about 3 minutes per side. Remove them from the pot, add the second tablespoon of oil, and brown the remaining two veal slices. Remove them from the pot.
Vegetables: While the meat browns, finely chop the onion and the garlic. Dice the carrots and celery.
1 onion + 3 garlic cloves + 2 carrots + 2 celery stalks
Sauté vegetables: Add the third tablespoon of oil to the instant pot. Sauté the vegetables for about 4 minutes or until softened, stirring occasionally.
Assemble: Deglaze with wine and stock, scraping the brown bits at the bottom of the pot. Add salt, pepper, dried herbs, bay leaves, and tomatoes. Stir well to combine. Place the shanks on top; they don’t have to lie in a single layer, and they don’t have to be covered in liquid.
¼ cup/ 60 ml white wine + ½ cup/ 125 ml beef broth; 1 can crushed tomatoes + ½ teaspoon thyme + ½ teaspoon oregano + 2 bay leaves + ¼ teaspoon salt + ⅛ teaspoon pepper
Pressure cook: Place the lid, seal the pot, and turn to High Pressure. Cook for 45 minutes. Let the pressure release naturally; it will take 15-20 minutes. Open the lid carefully and transfer everything to a serving dish.

Gremolata:

Combine ingredients: Wash, dry, and zest the lemon. Grate the garlic. Mix them with the finely chopped parsley (and anchovies if using).
zest of 1 lemon + 3 garlic cloves + 1 bunch parsley (+ 2 anchovy fillets)

Notes

Wine: Red wine is also good.
Stock: Sub with veal or chicken stock.

Nutrition