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Osso Buco

Osso Buco, Italian braised beef shanks
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Entree
Cuisine Italian
Servings 4

Equipment

  • Instant pot

Ingredients
  

  • 4 Beef Shanks (pick thick slices, around 1-1/2 to 2 inches thick
  • 1 Onion, chopped
  • 1 Celery, chopped
  • 1 Carrot, chopped
  • 1 cup Canned Diced Tomatoes with juice
  • 3 cloves Garlic, smashed and chopped
  • 1 tbsp Tomato paste
  • 1/2 cup white wine
  • 3/4 cup chicken stock
  • 3 sprigs thyme or 1/2 teaspoon dry thyme
  • 1 tbsp olive oil
  • 2 tspn Kosher salt
  • 1 tspn Freshly ground black pepper

Gremolata

  • 1 clove garlic, minced
  • 1 zest of 1 lemon -
  • 1 cup parsley, chopped

Instructions
 

  • Season the beef shanks with the salt and pepper.
  • Set the instant pot to Saute. Add the oil. Sear the beef shanks in single layer, on both sides (around 3 minutes on each side). Carefully remove them to a plate.
  • Saute the aromatics (onion, celery, carrot, garlic) for 3 minutes, stir to make sure they don't stick to the bottom of the pot.
  • Add back the beef shanks. Add the tomato paste, canned diced tomato, thyme, chicken stock, white wine.
  • Cancel the Saute Function. Close and lock the lid. Set pressure cooker on high for 32 minutes, with natural release.
  • In the meantime, prepare the Gremolata. Zest the lemon. Chop the parsley. Mince the garlic. Mix everything together and set aside.
    Osso Buco 4
  • When the pressure cooking is done and steam is released, open the lid. Remove the beef shanks and keep warm. Taste the sauce, skim off the fat on the surface, set on Saute to slightly reduce the sauce.
  • Sprinkle the gremolata on top of the Osso Buco. Serve with risotto, rice or pasta.