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? But you should, because it might often be the best thing on the menu.

Or better yet, you can save your restaurant tummy room for pasta and just make this at home on a weekday in an hour on the instant pot for 1/4 of the cost and all of the taste.

What is osso buco?

Traditionally osso buco is veal shank braised for a really long time in a white wine bone marrow infused sauce. The loooooong braise time melts away the connective tissues in the shank and leaves you with melt-in-your-mouth fall apart meat. 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.

Instant pot beef shank

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.

But, 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.

Osso Buco | www.iamafoodblog.com

How do you make osso buco?

  1. Brown your beef shanks well on both sides. I use the Instant Pot saute setting on high for 2-3 minutes on each side with a splatter shield on top, and honestly it works better than doing it on the stovetop – much less mess.
  2. Cook your aromatics. Transfer the beef shank to a plate or something else to catch the juices, then add the aromatics and cook until they are soft and translucent, abotu 2 minutes.
  3. Deglaze with wine. Add the white wine and scrape all the burnt bits off the bottom of the instant pot with a wooden spoon or spatula. Let the wine cook until it is reduced by half, at least 2 minutes.
  4. Braise. Add the beef shank, passata, and herbs to the instant pot and braise on high for 1 hour. You’ll be rewarded with the most tender, fall-apart meat ever!

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, about 4-6 hours.

Osso buco ingredients

  • Beef 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.
  • White wine. Wine adds a complexity and authenticity to the dish that is impossible to replace, but if you need to be alcohol-free, you can switch it out for sodium free chicken stock.

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.

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
4.8 from 5 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

Special Equipment

Instructions

  • Roughly chop your onion, carrots, and garlic.
    Osso Buco Ingredients | 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.
    Beef Shank Osso Buco | www.iamafoodblog.com
  • Brown your shank at least 1 minute per side.
    Beef Shank Instant Pot | www.iamafoodblog.com
  • Remove the shank and add your onion, carrots, and garlic. Cook until soft – about 2 minutes.
    Instant Pot Osso Buco | 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.
    How to make osso buco | 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 Beef Shank | www.iamafoodblog.com

Estimated Nutrition

Nutrition Facts
The Easiest Ever Instant Pot Osso Buco Recipe
Amount Per Serving
Calories 545 Calories from Fat 128
% Daily Value*
Fat 14.2g22%
Saturated Fat 5.3g33%
Cholesterol 203mg68%
Sodium 175mg8%
Potassium 1142mg33%
Carbohydrates 8.9g3%
Fiber 1.2g5%
Sugar 3.3g4%
Protein 69.7g139%
* Percent Daily Values are based on a 2000 calorie diet.
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.

20 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.

    2. Adriana says:

      Not to worry, you will have plenty of liquid! :)

  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.

  10. Michael R Morawey says:

    I am concerned about putting the can of crushed tomatoes in the bottom of the IP. Will this not bring up the burn signal when it starts cooking the osso buco?

    1. Mike says:

      Hi Michael, it shouldn’t burn as the crushed tomatoes are very high in liquid, and the meat will release more liquid as well.

  11. Marcus says:

    4 stars
    35 minutes was plenty of time!

  12. Cindy says:

    5 stars
    I made this last night with 4 beef shanks and it was delicious! I used red wine and some beef broth. Note to self: don’t multiply the liquid next time. I had to thicken the broth. The remaining broth will be the base for a wonderful beef vegetable soup to go in the deep freeze.

  13. Brenda says:

    Has anyone made this using moose shanks?

  14. Adriana says:

    5 stars
    This recipe yields a delicious meal! Osso Buco is a family favorite that used to take hours to prepare. Make your Nonna proud with this!! This preparation tastes wonderful…rich and deep with flavor, tender and adaptable. I increased the number of servings using3 large veal shanks and increased the other ingredients accordingly.
    DELICIOUS!!! BUON APPETITO!!

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Thanks for reading as always!
-Steph & Mike