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Instant Pot Osso Buco

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 Time
15 mins
Cook Time
1 hr
Servings: 4 people
Calories: 467 kcal
Course: Main Course
Cuisine: Italian

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
    Cup of Yum
  1. 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
  2. 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.
  3. 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
  4. Sauté vegetables: Add the third tablespoon of oil to the instant pot. Sauté the vegetables for about 4 minutes or until softened, stirring occasionally.
  5. 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
  6. 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:
  1. 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

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

% 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.