Easiest Instant Pot Osso Buco

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Craving the rich, flavorful experience of osso buco but short on time? The Instant Pot comes to the rescue! This recipe delivers the melt-in-your-mouth veal shanks bathed in a decadent gremolata sauce, all prepared in a fraction of the traditional time.


Instant Pot Osso Buco (Fall Off The Bone Shank Meat ) - Posh Journal
Instant Pot Osso Buco (Fall Off The Bone Shank Meat ) – Posh Journal

4 bone-in veal shanks (about 3 inches thick)

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup dry white wine
  • 1 cup beef broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

  • Gremolata:

    1 tablespoon fresh parsley, chopped

  • 1 tablespoon lemon zest
  • 1 clove garlic, minced

  • Instructions:

    1. Sauté the Veal Shanks: Heat olive oil in the Instant Pot on the “Sauté” setting. Season veal shanks generously with salt and pepper. Sear the shanks on all sides until golden brown, about 5 minutes per side. Remove the shanks and set aside.

    2. Sauté the Vegetables: Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.

    3. Deglaze and Build the Sauce: Add the diced tomatoes, white wine, beef broth, thyme, bay leaf, salt, and pepper. Scrape up any browned bits from the bottom of the pot.

    4. Pressure Cook: Return the seared veal shanks to the pot, nestling them amongst the vegetables. Close the lid and ensure the pressure valve is sealed. Pressure Cook on “High” pressure for 70 minutes. Let the pressure release naturally for 10 minutes, then perform a quick release for any remaining pressure.

    5. Make the Gremolata: While the pressure releases, combine parsley, lemon zest, and garlic in a small bowl.

    6. Serve: Carefully remove the veal shanks from the pot and transfer them to a serving platter. Spoon the sauce over the shanks. Garnish with the freshly made gremolata and serve with your favorite mashed potatoes, risotto, or crusty bread for dipping.

    Nutrition Facts:

    (Per serving)

    Calories: 520

  • Fat: 35g
  • Saturated Fat: 15g
  • Cholesterol: 120mg
  • Sodium: 650mg
  • Carbohydrates: 15g
  • Sugar: 5g
  • Protein: 45g

  • Please note: This is an approximate nutritional value based on common ingredients. Values may vary based on specific brands used.


    This Instant Pot Osso Buco recipe offers a fantastic weeknight meal that’s both impressive and easy to prepare. The pressure cooker tenderizes the veal shanks beautifully, while the flavorful sauce comes together quickly. With a sprinkle of gremolata, you’ll have a restaurant-worthy dish ready in under an hour. So ditch the slow cooker and embrace the convenience of the Instant Pot for a delicious and time-saving Osso Buco experience.

    Frequently Asked Questions (FAQs)

    1. Can I substitute beef shanks for veal shanks?

    Yes, you can definitely substitute beef shanks for veal shanks in this recipe. Beef shanks have a richer flavor compared to veal, so you may want to adjust the cooking time slightly. Start with 80 minutes on high pressure and check for tenderness. You can always cook for additional time if needed.

    2. What if I don’t have an Instant Pot?

    You can prepare this recipe in a Dutch oven or slow cooker. In a Dutch oven, follow steps 1-3, then add 1 cup of water or beef broth. Bring to a simmer, cover the pot, and cook for 2-2 ½ hours, or until the veal shanks are very tender. In a slow cooker, follow steps 1-3, then cook on low for 8-10 hours, or until the veal shanks are very tender.

    3. What can I serve with Osso Buco?

    Osso Buco pairs beautifully with creamy mashed potatoes, risotto Milanese (a saffron-infused risotto), or simply crusty bread for dipping in the delicious sauce.

    4. Can I make this recipe ahead of time?