Instant pot osso buco is a delicious, classic, and hearty Italian braised veal shank recipe. Tender and juicy veal shanks are stewed with sautéed vegetables in a thick, savory red wine and tomato sauce with flavorful aromatics like onions, garlic, and thyme. Plus, cooking dinner in the instant pot makes everything that much easier and faster. Serve it over rice, potatoes, or pasta for a complete meal on busy weeknights, date night, or dinner parties.
Why You'll Love Instant Pot Osso Buco
- The instant pot makes everything easier. Osso buco is an amazing, stewed veal recipe that comes from Lombardy, Italy. And when you add an instant pot to the mix, it makes osso buco easier than ever to make.
- Stewed veal is so delicious. I highly recommend using veal for this recipe — you won’t regret it. Veal is more tender than beef. And while it does have a slightly less intense natural flavor, it is juicier and more delectable by far.
- Osso buco is packed with flavor. If the texture and flavor of a finely cooked veal shank haven’t convinced you, everything else about osso buco will. The red wine-tomato sauce is incredibly flavorful and pairs perfectly with the veal.
Ingredients and Substitutions
To make this delicious Instant Pot Osso Buco, you will need the following ingredients (full quantities in recipe card below):
- veal shanks - authentic osso buco is traditionally made with veal shanks which is more tender. You can also substitute it for beef shanks.
- salt and pepper
- all-purpose flour
- vegetable oil
- butter
- vegetables - onion, garlic, celery, and carrot.
- thyme
- tomato paste
- red wine - red wine adds a depth of flavor that pairs so well with tomato sauce. You can also substitute with white wine.
- tomato sauce
- broth - either chicken broth or vegetable broth can be used.
You will also need measuring cups and spoons and an instant pot.
How to Make the Best Instant Pot Osso Buco
- Season the shanks. Pat dry the veal or beef shanks completely with a paper towel and season with salt and pepper. Sprinkle the shanks with flour to coat evenly and shake off any excess. Set aside on a plate.
- Sear. Turn on the Sauté function on high on the Instant Pot. Add oil and heat until the hot oil sizzles, about 1 minute. Sear the shanks for about 5 minutes on each side until golden brown and transfer onto a plate. Note that the meat doesn’t need to be fully cooked at this point.
- Sauté vegetables. Add butter and melt over medium high heat until it starts to bubble, about 1 minute. Add onions, garlic, celery, carrots, and thyme. Sauté until tender, about 2 minutes.
- Add sauce. Stir in tomato paste and mix well, about 1 minute. Pour in wine, tomato sauce, and chicken broth. Mix well until evenly combined.
- Pressure cook. Return the shanks to the pot and switch to pressure cooking mode on manual High and seal the lid (the steam release knob must be turned to the sealed position). Let the beef shanks pressure cook until tender, about 30 minutes. Once the time is up, you can let the instant pot slowly release the pressure (about 20 minutes) or quick release the remaining pressure by turning the steam release valve to the venting position.
- Serve. Season with salt to taste and serve with rice, pasta, or potatoes if desired.
How to Serve Italian Braised Veal Shanks
Italian braised veal shanks are is traditionally topped with gremolata, which is herby condiment made out of parsley, lemon zest, and garlic. They also pair well with something starchy like potatoes, rice, bread, or pasta. Some of my favorite sides to serve with osso buco are:
- Mascarpone Mashed Potatoes
- Creamy Garlic Mashed Cauliflower
- Cacio e Pepe
- Creamy Parmesan No Wine Risotto
- Lemon Kale Salad
- Garlic Breadsticks
Storing and Freezing Instructions
- How to store: Keep leftover instant pot osso buco in an airtight container in the refrigerator for up to 2-3 days.
- How to reheat: You can reheat cold osso buco in the microwave for 60-120 seconds on medium heat if you’re in a rush. However, for the best quality, place osso buco in an oven-safe dish, cover it with foil, and reheat it in a 375F oven for 10-20 minutes.
- Freezing instructions: You can freeze stewed veal for up to 3 months. Store in a freezer bag or airtight container.
More Instant Pot Recipes
- Instant Pot Cranberry Chicken
- Instant Pot Whole Chicken
- Instant Pot Chicken Fried Rice
- Instant Pot Mashed Potatoes
- Instant Pot Turkey Breast
- Instant Pot Butternut Squash Soup
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Recipe
Instant Pot Osso Buco
- Total Time: 55 minutes
- Yield: 2-3 servings
- Diet: Gluten Free
Description
Instant pot osso buco is a delicious, classic Italian recipe with braised veal shanks stewed with vegetables in a thick, savory red wine and tomato sauce.
Ingredients
- 1 pound veal shanks or beef shanks, about 1-inch thick
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon all-purpose flour
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 1 medium onion, diced
- 1 tablespoon garlic, chopped
- 1 rib celery, diced
- 1 carrot diced
- 1-2 sprigs thyme
- 1 tablespoon tomato paste
- ¼ cup red wine or white wine
- 1 (13.5 ounce) can tomato sauce
- 1 cup chicken broth or vegetable broth
- salt and pepper (to taste)
Instructions
- Pat dry the veal or beef shanks completely with a paper towel and season with salt and pepper. Sprinkle the shanks with flour to coat evenly and shake off any excess. Set aside on a plate.
- On the instant pot, turn the Sauté function on high. Add oil and heat until the hot oil sizzles, about 1 minute. Sear the shanks for about 5 minutes on each side until golden brown and transfer onto a plate. Note that the meat doesn’t need to be fully cooked at this point.
- Add butter and melt over medium high heat until it starts to bubble, about 1 minute. Add onions, garlic, celery, carrots, and thyme. Sauté until tender, about 2 minutes.
- Stir in tomato paste and mix well, about 1 minute. Pour in wine, tomato sauce, and chicken broth. Mix well until evenly combined.
- Return the shanks to the pot and switch to pressure cooking mode on manual High and seal the lid (the steam release knob must be turned to the sealed position). Let the beef shanks pressure cook until tender, about 30 minutes.
- Once the time is up, you can let the instant pot slowly release the pressure (about 20 minutes) or quick release the remaining pressure by turning the steam release valve to the venting position.
- Season with salt to taste and serve with rice, pasta, or potatoes if desired.
Notes
How to store: Keep leftover instant pot osso buco in an airtight container in the refrigerator for up to 2-3 days.
How to reheat: You can reheat cold osso buco in the microwave for 60-120 seconds on medium heat if you’re in a rush. However, for the best quality, place osso buco in an oven-safe dish, cover it with foil, and reheat it in a 375F oven for 10-20 minutes.
Freezing instructions: You can freeze stewed veal for up to 3 months. Store in a freezer bag or airtight container.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Beef
- Method: Instant Pot
- Cuisine: Italian
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