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.
This recipe was inspired by this Boneless Beef Short Ribs recipe on my site and pairs well with these Nokedli (Hungarian dumplings).
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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:
- 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.
- 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.
- 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.
- San Marzano Tomatoes:
- Think of these as the famous Italian tomatoes. Get them canned for an easy and authentic taste.
- Broth (Veal, Beef, or Chicken):
- Adds liquid goodness. Use veal, beef, or chicken broth to make it as meaty as you like.
- Herbs (Rosemary and Oregano):
- Makes it smell and taste fresh. Rosemary and oregano bring a herby kick to your dish.
- All-Purpose Flour:
- To brown the meat and thicken the sauce, a little flour helps make the sauce the right consistency.
- Olive Oil:
- Adds richness and prevents sticking. Olive oil gives your dish a lovely, smooth texture.
- Salt and Black Pepper:
- Seasoning magic. Salt enhances flavors, while black pepper adds a bit of heat. Adjust to your taste.
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.
📖 Recipe
Instant Pot Osso Buco
Ingredients
- 3 beef shanks, (about 2.5 pounds) - pat the meat dry with paper towels.
- 1½ teaspoon kosher salt
- 2 tablespoon olive oil
- ¾ teaspoon black pepper
- ¼ cup all-purpose flour
For Braising:
- 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)
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.
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
Darrell Presho says
I have made this recipe several times and it’s always been the best thing since sliced bread…
Rika says
Hi Darrell,
I'm so happy to hear that! Knowing it's a repeat favorite makes me smile thank you for sharing!
Best,
Rika
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.
Judy Peters says
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
Susan says
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
Jay says
So good!
Rika says
Hi Jay,
I'm delighted to hear that you enjoyed the Instant Pot Osso Bucco!
Best,
Rika
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
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
Lien Sonnier says
The instant pot was perfect for my busy life. I have to admit that this recipe was perfect. Although I did a little tweaking of my own since I like to eat it with angel hair pasta. I almost double the amount of sauce since I want to have more sauce. I did add a Tbsp of better than bouillon beef flavor and it brought it over the top. Even my asian dad loves it and he usually don't eat much other than asian food. Lol. So this will be my 3rd time making it since I had try it 3 weeks ago. Thanks so much!
Rika says
Hi Lien,
I love hearing this - thank you so much for sharing your tweaks! Angel hair pasta sounds like a delicious pairing, and doubling the sauce is always a good idea. I am so happy your dad enjoyed it too - that's such a great compliment!
Rika