Instant Pot Osso Buco
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Servings
4 people
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Calories
467 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Osso Buco
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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.
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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
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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 Information
Show Details
Serving
1veal shank with sauce and gremolata
Calories
467kcal
(23%)
Carbohydrates
17g
(6%)
Protein
52g
(104%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
189mg
(63%)
Sodium
581mg
(24%)
Potassium
1331mg
(38%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
5368IU
(107%)
Vitamin C
16mg
(18%)
Calcium
124mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Serving | 1veal shank with sauce and gremolata | |
| Calories | 467kcal | 23% |
| Carbohydrates | 17g | 6% |
| Protein | 52g | 104% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 189mg | 63% |
| Sodium | 581mg | 24% |
| Potassium | 1331mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 5368IU | 107% |
| Vitamin C | 16mg | 18% |
| Calcium | 124mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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