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.
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.
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.
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.
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:
- Veal or Beef shank. Beef shank is an affordable substitution for veal in a classic osso buco. It's available at any grocer for around $4.99 per pound.
- Dry white wine. Such as Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, or Sémillon.
- San Marzano tomato. It's the most famous Italian tomato. You can find canned San Marzano tomatoes in any grocer.
- Broth. You can use veal, beef, or chicken broth.
- Oregano or use thyme.
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.
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.
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.
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.
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.
Instant Pot Osso Buco
- 1½ cups diced yellow onion
- ¾ cup small diced carrots
- ¾ cup small diced celery
- 1½ 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)
- 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 tablespoon 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.