Preparing classic Osso Buco has never been this easy or fast! When you make Osso Buco in your Instant Pot, the meat comes out ultra tender and the sauce is rich and delicious, and it’s all cooked in about an hour!
Why it Works
Osso Buco is a fabulous classic Italian dish known for its simple elegance and rich flavor.
The meat is fall apart tender, and the marrow inside the bone becomes ultra creamy and delicious. It’s cooked in a sauce deeply flavored with tomatoes, herbs, vegetables, and wine.
It’s s a cozy, hearty meal perfect for family or entertaining friends.
Traditionally, Osso Buco would be cooked slowly over several hours, but no more!
Making Osso Buco in the Instant Pot means it’s cooked in under an hour, and it’s almost all hands-off. It tastes like it’s been slowly simmering away all day, but it hasn’t!
That’s the beauty of cooking Instant Pot recipes, don’t you think?
Don’t have an Instant Pot? Check out my Dutch Oven Osso Buco recipe!
- Osso Buco (Beef or Veal Shanks). This cut is a cross cut portion of the veal or beef shank.
- White Wine. Choose a drier, crisp white wine, like Pinot Grigio or Sauvignon Blanc. White wine is preferred in Osso Buco, but a dry red wine would be a suitable substitute.
- Beef Stock
- Diced Tomatoes
- Olive Oil
- Produce: Carrots, onion, celery, and garlic.
- Herbs: Dried thyme, rosemary, and oregano.
👉 Tip: Save the vegetable and herb scraps and make Vegetable Stock in your Instant Pot!
Step by Step Instructions
Step 1: Turn the Instant Pot to Sauté Mode and set it to High heat. Meanwhile, take a few paper towels and pat both sides of the osso buco dry. Season both sides of the meat with salt and pepper.
👉 Optionally, tie a piece of kitchen twine around each piece of meat, following the circular width of the shank. This will help to keep the pieces together as it cooks, but it does not change the flavor or cooking time at all.
Add the oil to the inner pot, then add the meat. Allow it to brown on each side for about 3-4 minutes, then set it aside. If necessary, brown the pieces one at a time to avoid overcrowding the pot.
Step 2: Keep the Instant Pot set to Sauté mode. Add the carrots, onion, celery, and garlic to the pot. Saute the vegetables for 4-5 minutes, until softened slightly.
Step 3: Deglaze the pan by pouring in the wine and using a wooden spoon to scrape all the brown bits from the bottom of the pot. Those brown bits are flavor city!!
Step 4: Assemble for cooking. Add the tomatoes, stock, and herbs to the Pot. Give it a quick stir.
Step 5: Return the browned meat to the Instant Pot, nestled into the liquid and vegetable mixture. It does NOT need to be completely covered by liquid.
Step 6: Cook the dish. Close the lid and turn to High Pressure for 45 minutes. Allow for a NPR (natural pressure release), which means simply waiting for the pressure to naturally dissipate over time. It usually takes 15-20 minutes. Carefully open the lid and remove the meat. Serve in bowls with the rich, chunky sauce ladled on top.
👉 I don’t recommend using the “Keep Warm” function for more than 30-40 minutes. It continues the cooking process (at a super low rate!). It could potentially overcook your meal, so it should only be used for shorter periods of time.
Optional: Osso Buco is traditionally served with a bit of zesty gremolata on top.
Make a simple gremolata by combining 1 tablespoon lemon zest, 2 tablespoons minced parsley, 1 clove minced garlic, and 1 teaspoon oil together. Sprinkle each bowl with a bit of gremolata.
Expert Tips & Info
Serve with cauliflower mash, spaghetti squash, mashed potatoes, risotto, crispy potatoes, or crusty bread. Traditionally, the dish is served with a gremolata on top (see the recipe below), but that’s optional.
Osso Buco is a cross cut of the shank part of veal or beef. The Italian Osso Buco literally translates to “Bone with Hole.” It has a hollow bone in the middle, which is filled with rich, creamy, tasty marrow. It’s a tougher cut of meat with plenty of fat, and is best prepared slowly over low heat or in a pressure cooker until it’s fall apart tender.
Using a natural pressure release helps to keep the meat tender. If pressed for time, NPR for at least 10-15 minutes, then turn or press the steam release valve.
Allow the Osso Buco to cool, then transfer to an airtight container. Store in the refrigerator for 3-4 days, per USDA.
More Cozy Instant Pot Recipes
- Swedish Meatballs
- Irish Lamb Stew
- Hamburger Stew
- Pineapple Pork Chops
- Carnitas Salad
- Whole30 Pot Roast
- Chicken Fajitas
Making this recipe? I’d love to hear about your experience!
Please leave a comment below or tag me on Instagram @cookathomemom.
Instant Pot Osso Buco
- 2 lbs. osso buco (veal or beef shanks) approximately 1.5 inches thick
- 2 Tablespoons olive oil
- 2 cloves garlic minced
- 1/2 medium onion, diced
- 2 medium carrots sliced into 1/2 inch rounds
- 1 stalk celery diced
- 1/2 cup dry white wine like Pinot Grigio or Sauvignon Blanc. Substitute red wine if needed.
- 14 oz. diced tomatoes, about 1.5 cups
- 1 cup beef broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Gremolata, optional, for serving
- 1 Tablespoon lemon zest
- 2 Tablespoons minced parsley
- 1 clove garlic
- olive oil
- Turn the Instant Pot to Sauté Mode on High. Meanwhile, take a few paper towels and pat both sides of the meat dry. Season the meat on both sides with salt and pepper.Add the oil to the inner pot, then carefully set the meat in the inner pot. Allow the meat to brown on each side for about 3-4 minutes, then set it aside on a plate.Note: If you're using a 4 or 6 qt. Instant Pot, brown one piece of meat at a time to avoid overcrowding.
- Keeping the Instant Pot set to Sauté mode, add the carrots, onion, celery, and garlic. Saute the vegetables for 4-5 minutes, just until softened slightly.
- Add the wine. Use a wooden spoon to scrape all the brown bits from the bottom of the pot.
- Stir in the tomatoes, stock, herbs, and seasonings.
- Return the browned meat to the Instant Pot. Note: The meat does NOT need to be completely covered by liquid. The pieces of meat can be overlapping if necessary.
- Cook the dish. Close the lid and turn to High Pressure for 45 minutes. Allow for a NPR (natural pressure release), which means simply waiting for the pressure to naturally dissipate over time. It usually takes 15-20 minutes. Carefully open the lid and remove the meat and rich broth for serving!
- Optional: Osso Buco is traditionally served with a bit of gremolata on top. Make a simple gremolata by combining 1 tablespoon lemon zest, 2 tablespoons minced parsley, 1 clove minced garlic, and 1 teaspoon oil together. Sprinkle each bowl with a bit of gremolata.