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
- 1/2 teaspoon salt
- 1/4 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
- 1/4 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