Osso Buco is one of those kind of fancy things that everyone knows about but hardly ever order, because how often do you make it past the pasta course in a good Italian restaurant? Traditionally osso buco is veal shank braised for a really long time in a white wine bone marrow infused sauce, but this is dinner and chill, we’re going 1 hour in the instant pot and subbing beef shank – unless you can find veal, in which case you can and should do it.

Why does this recipe work?

Osso Buco is an amazing recipe because the shank cut is a complex muscle full of connective tissue that just falls apart when it’s braised and almost always comes on the bone, which means bone marrow infuses the sauce and gives it an incredible body.

If there’s one thing the Instant Pot (or any pressure cooker) excels at it’s crushing braise times. Traditionally there a lot more ingredients and steps to this dish, but here I’ve pared it down to the bare minimum and let the flavors speak for themselves. Before writing this recipe, Steph and I went to a really well regarded Italian restaurant and tried their 24 hour osso buco made with veal shank and extra marrow bones. It was amazing, but even better, this one compares favorably – and is way easier.

Usually people dredge the shank in flour and use that to both brown the meat and thicken the sauce. I don’t think this needs it, the bone marrow thickened sauce is more than enough, and flour is always messy and hard to clean up.

What do you need?

An Instant Pot – but if you don’t have one, you can make this by simmering until soft on the stove – it’ll just take longer.

Any Special Ingredients?

Shank is an inexpensive cut that should be easy to find – if you can’t get it at your local grocery store, whole foods will carry beef (but not veal) shanks for about $5 a slice.

Herbs to make a bouquet garni are optional – I just threw in a sprig of oregano because that’s what we had and it was great. If you have fresh bay leaves, thyme, parsley, etc on hand, feel free to throw a little in, and if not, just skip – the recipe doesn’t need it.

Passata is an uncooked strained tomato puree. It’s specified here because the fresh tomato flavor really brightens up the dish, but if you have a can of regular old crushed tomatoes around, just use that, it’s not worth hunting down passata.

How do you serve it?

Osso Buco is typically served with risotto, gnocchi, or pasta, but we like ours with bread or on its own. If you plan on eating this on its own, you might want to double the recipe to get enough meat for 2.

Instant Pot Osso Buco Recipe | www.iamafoodblog.com

The Easiest Ever Instant Pot Osso Buco Recipe

Osso Buco doesn’t get any easier than 6 ingredients and 1 hour of cook time. 
Serves 2
5 from 3 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins

Ingredients

  • 1/4 medium onion chopped
  • 1 small carrot chopped
  • 2 cloves garlic sliced
  • 1 slice veal or beef shank about 1 pound
  • 1 cup white wine such as pinot grigio
  • 1/2 cup passata or crushed tomatoes
  • 1-2 sprigs fresh herbs I just used 1 sprig of oregano

Instructions

  • Roughly chop your onion, carrots, and garlic
    Instant Pot Osso Buco Recipe | www.iamafoodblog.com
  • Preheat your Instant Pot to saute on high and add 1-2 tablespoons oil
  • Pat dry your shanks and season generously on both sides with salt and pepper
    Instant Pot Osso Buco Recipe | www.iamafoodblog.com
  • Brown your shank at least 1 minute per side
    Instant Pot Osso Buco Recipe | www.iamafoodblog.com
  • Remove the shank and add your onion, carrots, and garlic. Cook until soft – about 2 minutes
    Instant Pot Osso Buco Recipe | www.iamafoodblog.com
  • Add the wine and deglaze, scraping the burnt bits with a wooden spoon. Reduce until about half the wine is left – about 2 minutes
    Instant Pot Osso Buco Recipe | www.iamafoodblog.com
  • Add passata, herbs if using, and the shank to the pot. Set pressure to high and braise for 1 hour. Quick release when done and serve, garnish with grana padano, red pepper flakes, and flat leaf parsley if desired.
    Instant Pot Osso Buco Recipe | www.iamafoodblog.com
Welcome to Dinner & Chill, a new series focusing on quick & easy weeknight dinners with easy to find ingredients, no special equipment, low prep, and low effort. Less shopping, less chopping, less mopping, more eating.

13 Comments

  1. fred says:

    I love this.

  2. natalie says:

    This recipe looks absolutely amazing!! Can’t wait to make this. I did have one question – the ingredient list has 1/2 cup passata listed, but the recipe directions say 1 cup. Which is the correct amount?

    Thank you!! Can’t wait to make this.

    1. Mike says:

      Oops, thanks for the catch, it’s 1/2 cup passata, fixed now!

  3. Kelvin gregory says:

    I am going to do 4 shanks . Would I need to increase the cook time

    1. Stephanie says:

      hi kelvin,
      it should be fine, you won’t need to.

  4. Tweeswee says:

    Making this right now! COVID-19 got me like… gimme some Osso Buco! I added a few things like green pepper corns, and some flageolet beans – will report back if all works out well! Thanks for the recipe and inspiration

  5. Linda says:

    I am eating this as we speak! I subbed carrots with celery, added an extra onion to use it up, used red wine (Cabernet Sauvignon) instead of white wine, and used a mixture of water/pasta sauce to make a passata. I usually keep passata on hand but had none and wasn’t going to head back to the store for it! As I am eating it, I am taken back to an incredible meal at a relatively high end Italian restaurant where I ordered gnocchi and osso buco for quite the price. What I have created here thanks to your excellent recipe is 1000x better than that meal, and definitely cost under $10, and that’s a high point! I will definitely be creating this again and it will for sure make the list of great date night recipes. Now I will have to investigate your blog to find more delicious foods! Thank you!!!

  6. Alan says:

    This recipe looks fantastic and I’m trying it tonight. My only question is about the cooking time. As a rule, before I do a RECIPES I print out a number of variations from other sites. Generally, the cooking time on the other recipes seems to be around 40 minutes. This one has 60 minutes. I guess I am concerned about over cooking and having a mash when I take the lid off.

    1. Stephanie says:

      hi alan,
      it falls off the bone at 60 minutes, not mushy at all :)

  7. Ana says:

    Making Osso bucco for the first time today and fell upon this recipe. It was delicious!!! I added extra passata and served it with pasta. I also used red wine. The meat was so tender!! Thank you!!!

  8. William G Carr says:

    Gathering the ingredients and concerned if there’s enough liquid. Thinking about adding some beef stock. Has anyone tried that?

    1. Stephanie says:

      hi william,
      you can definitely add a bit of beef stock.

  9. Donna L Kotsay says:

    5 stars
    I made this with veal shanks as per your instructions and it was delicious. Have saved it to my phone. Will definitely use again.

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Thanks for reading as always!
-Steph & Mike