Instant Pot Osso Buco
266kcal
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)
Method
- 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.
Nutrition
Calories266kcalCarbohydrates14gProtein19gFat10gSaturated Fat2gCholesterol30mgSodium1258mgPotassium602mgFiber3gSugar5gVitamin A4111IUVitamin C7mgCalcium71mgIron3mg
Notes
Pressure cooking time alternative. You can also reduce the cooking time to 45 minutes for tender meat but still intact to the bone.