GET NEW RECIPES IN YOUR INBOX →

Instant Pot Osso Buco (Fall Off The Bone Shank Meat )

4.75 from 35 votes

Fall off the bone-shank meat that is so tender and flavorful. Instant Pot Osso Buco, is the easiest way to cook beef shank to perfection with little preparation and ingredients! The best comfort food for a cool winter night.

Instant Pot Osso Buco

Love Italian food? Try this Instant Pot Osso Buco, a quicker version of a traditional Osso buco with the same great taste.

This Instant Pot Osso Buco is made of beef shank that is cooked at high pressure for about an hour to break down all tough connective tissue, which eventually melts into a rich broth.

This recipe was inspired by this Boneless Beef Short Ribs recipe on my site and pairs well with these Nokedli (Hungarian dumplings).

Jump to:

What is Osso Buco

Osso Buco or Ossobuco is one of the most popular meat dishes from the region of Lombard in Italy. It is a cross-cut veal shank braised with white wine, vegetables, and broth. It's traditionally served with either risotto alla Milanese or polenta.

The traditional Osso Buco is usually braised slowly in the oven and could take more than 2 hours of cooking time.

Instant Pot Osso Buco

Do People Like Osso Buco?

Wondering if your friends and family will like Osso Buco? It's one of those dishes that's a very safe bet! Almost everyone I know likes tender meat that just falls off the bone. The meat and sauce have kid-friendly tastes, too.

Another reason people will enjoy this dish is that they'll get to enjoy a dish that's quite expensive in restaurants.

The first time tried Osso Buco was in a steak and seafood restaurant. It was fantastic! Being able to bring that type of dish to your home kitchen to share with friends and family is fun and can give you some extra pride.

How to make Osso Buco in an Instant Pot

Instant Pot Osso Buco Ingredients

Osso Buco may sound fancy but it's actually pretty easy to make and uses simple ingredients that you probably already have in your pantry and fridge.

To make this Instant Pot Osso Buco, you will need the following ingredients:

Beef shank
  1. Veal or Beef Shank:
    • This is the meaty star of the show. Beef shank is a wallet-friendly option if you're not into veal. It brings great flavor and tenderness.
  2. Dry White Wine (like Sauvignon Blanc or Pinot Grigio):
    • Adds a bit of zing and complexity. Pick your favorite white wine to give your dish a special touch.
  3. Vegetables and Aromatics (Onion, Carrots, Celery, Garlic):
    • These make the base super tasty. Onions, carrots, celery, and garlic work together to add flavor and smell awesome.
  4. San Marzano Tomatoes:
    • Think of these as the famous Italian tomatoes. Get them canned for an easy and authentic taste.
  5. Broth (Veal, Beef, or Chicken):
    • Adds liquid goodness. Use veal, beef, or chicken broth to make it as meaty as you like.
  6. Herbs (Rosemary and Oregano):
    • Makes it smell and taste fresh. Rosemary and oregano bring a herby kick to your dish.
  7. All-Purpose Flour:
    • To brown the meat and thicken the sauce, a little flour helps make the sauce the right consistency.
  8. Olive Oil:
    • Adds richness and prevents sticking. Olive oil gives your dish a lovely, smooth texture.
  9. Salt and Black Pepper:
    • Seasoning magic. Salt enhances flavors, while black pepper adds a bit of heat. Adjust to your taste.
The Best Osso Buco Recipe

How to Cook Osso Buco in an Instant Pot:

Step 1. Brown the Beef Shank

Make 3-4 tiny slits on the connection tissue between the meat and fat. Season the beef shank with salt and black pepper then dredge the shanks very lightly in flour, thoroughly shaking off the excess.

Beef Shank

Heat about 2 tablespoons of olive oil in an Instant pot. Working in multiple batches, sear the meat until nicely browned on both sides, 2 to 3 minutes per side. Add more oil if needed. Set aside.

Seared Beef Shanks

Step 2. Cook Aromatic Vegetables

Add onion, carrots, and celery to the pot. Cook until soft and translucent for about 3-4 minutes. Add garlic and cook just until fragrant.

aromatic vegetables

Step 3. Deglaze

Pour in white wine, and cook, scraping up any brown bits with a spatula, until the wine is reduced to at least half.

Step 4. Cook at High pressure

Add rosemary, oregano, broth, and the browned beef shank back into the pot. Pour in the crushed tomatoes.

Select "Manual" for 60 minutes (fall off the bone). When the cooking cycle is completed, quickly release the pressure.

Pressure Cooker Osso Buco

How to Cook Store and Reheat Ossobuco:

You can also store the leftover Ossobuco in the fridge or freezer if you'd like. Here's how to do it:

  • First, let the stew cool at room temperature but no longer than 2 hours.
  • Once it has cooled completely, you can store it in an airtight container.
  • Properly stored, this osso buco can last up to 3-4 days in the refrigerator or up to 3 months in the freezer.

I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.

📖 Recipe

Instant Pot Osso Buco

Instant Pot Osso Buco

Rika
Fall off the bone shank meat that is so tender and flavorful. Instant Pot Osso Buco, the easiest way to cook beef shank to perfection with little preparation and ingredients! The best comfort food for a cool winter night.
4.75 from 35 votes
Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine Italian
Servings 4
Calories 266 kcal

Ingredients
 

For Braising:

  • cups diced yellow onion
  • ¾ cup small diced carrots
  • ¾ cup small diced celery
  • tablespoon minced garlic
  • 1 cup dry white wine
  • ½ cup low-sodium broth , (veal, beef, or chicken broth)
  • 2 teaspoon finely chopped rosemary , (add more according to your liking)
  • 2 teaspoon finely chopped oregano, (or use thyme)
  • 1 can (14.5 oz) San Marzano Tomatoes, (use whole tomatoes only, chopped - about 1 cup)
  • ½-1 teaspoon salt, (optional)

Instructions
 

  • Make 3-4 tiny slits on the connection tissue between the meat and fat. Season the beef shank with salt and black pepper then dredge the shanks very lightly in flour, thoroughly shaking off the excess.
  • Select the "Saute" key. When the display shows "HOT", add 2 tablespoons of oil. Working in multiple batches, sear the meat until nicely browned on both sides, 2-3 minutes per side. Add more oil if needed. Set aside.
  • Add onion, carrots, and celery into the pot. Cook until soft and translucent for about 3-4 minutes. Add garlic and cook just until fragrant.
  • Pour in white wine, cook, scraping up any brown bits with a spatula, until the wine is reduced to at least half.
  • Add rosemary, oregano, broth, salt (optional), and the browned beef shank back into the pot. Pour in the crushed tomatoes.
    Select "Manual" on a high setting and cook for 60 minutes (fall-off the bone meat). When the cooking cycle is completed, quickly release the pressure.

Notes

Pressure cooking time alternative. You can also reduce the cooking time to 45 minutes for tender meat but still intact to the bone. 

Nutrition

Calories: 266kcalCarbohydrates: 14gProtein: 19gFat: 10gSaturated Fat: 2gCholesterol: 30mgSodium: 1258mgPotassium: 602mgFiber: 3gSugar: 5gVitamin A: 4111IUVitamin C: 7mgCalcium: 71mgIron: 3mg
Love the Recipe? Let Us Know!Your feedback means the world to us! If you enjoyed our recipe and want to support our website, please take a moment to rate the recipe!

Comments

    4.75 from 35 votes (27 ratings without comment)

    Did you like this recipe? Leave a star rating! I'd appreciate it!

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Jane says

    I plan on making this recipe those coming weekend butt had a question? What is the purpose of the 3-4 tiny slits? Thanks!

    • Rika says

      Hi Jane,

      To prevent the meat from curling. As a result, the meat will stay flat and sear evenly. It's optional.

      I’m here if you have any further questions.

      Best,

      Rika

  2. Tina says

    This was absolutely delicious. I'm so happy I found this recipe. I get a 1/4 cow each year and get two shanks. I'm going to look forward to making this again next year. Thanks so much.

    • Rika says

      Hi Tina,

      Thanks for the comment, so glad you liked the recipe. That’s a lot of meat you get each year, I’m so jealous. I think more people should try Oso Bucco.. haven’t met anyone that doesn’t enjoy it.

      Best,

      Rika

    • Marina says

      This looks delicious, I've never made beef shanks, and I'm excited to try this! But I am entirely confused about the slits. Am I slicing into the connective tissue only? Does the size/length of slit depend on thickness of connective tissue you are cutting into? Am I cutting in the middle of the connective tissue or between the tissue and the meat? One of your slits looks like it just cuts into the meat and I see no tissue (on the bottom one in your photo). I want to do this right! Lol

      • Rika says

        Hi Marina,

        You just need to cut through the fat to prevent the meat from curling and stay flat during browning. It doesn’t have to be perfect and you may skip if you’d like. Let me know if you have any other questions.

  3. Judy Peters says

    4 stars
    Almost followed your recipe however I added a few mushrooms and leeks all the cut same size. Also used the Jugo dark sauce for color and seasoning.
    Did not use pressure cooker but Instapot three hours.
    Wowed by the taste and your basic recipe. It was a beautiful presentation. We served it over roasted garlic mashed potatoes. Can’t wait for another cold day in Texas.

    • Rika says

      Hi Judy,

      Fantastic! I love your variations of it (great idea on the leeks) sounds delicious. I wish you more cold days and warm food, lord knows we had enough hot days this past year and I too am enjoying these months.

      Best,

      Rika

  4. Susan says

    5 stars
    I’ve made this 3 times now. Perfect and delicious every time. Thank you for sharing a great recipe!

    • Rika says

      Oh awesome, I love hearing that! I don't really get tired of Osso Buco. I change up the sides, but my family and I are big fans of tender meat dishes and Osso Buco is at the top of that list. Thanks again!

      Best,

      Rika

  5. Jay says

    5 stars
    So good!

    • Rika says

      Hi Jay,

      I'm delighted to hear that you enjoyed the Instant Pot Osso Bucco!

      Best,

      Rika

  6. Kristy Knickle says

    I am trying this today. Can I substitute the wine? I was thinking more beef broth.

    • Rika says

      Hi Kristy,

      Yes, you can use a good beef broth, just make sure that it’s low sodium.

      Best,

      Rika

  7. Dom says

    Can i double the osso bucco? And should I double the amount of liquid and veggies as well? Trying to bulk cook for my family!

    • Rika says

      Hi Dom,

      Yes, you can double the meat, sauce, veggies and seasoning, but not the broth. Also, keep the cooking time the same.
      Let me know if you have any other questions.

      Best,

      Rika