Instant Pot Osso Bucco
When you make Instant Pot Osso Bucco, the meat comes out ultra tender and the sauce is rich and delicious, and it's ready to eat in about an hour. An Osso Buco recipe has never been so easy or fast!
Servings: 4 servings
Calories: 386kcal
Equipment
Ingredients
- 2 lbs. osso bucco (veal or beef shanks) approximately 1.5 inches thick
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/2 cup 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
Instructions
- 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 overlap, 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.
Video
Notes
Storing leftovers: Allow the Osso Buco to cool, then transfer to an airtight container. Store in the refrigerator for 3-4 days, per USDA.
Helpful Cooking Tips
- If your Instant Pot is smaller than 8 quarts, sear the beef in batches to prevent overcrowding.
- The meat does not need to be completely covered by liquid. The pieces of meat can overlap, if necessary.
Nutrition
Serving: 200g | Calories: 386kcal | Carbohydrates: 10g | Protein: 46g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 170mg | Sodium: 746mg | Potassium: 1106mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5258IU | Vitamin C: 13mg | Calcium: 104mg | Iron: 3mg
