Instant Pot Osso Bucco (Veal Shanks)
Instant Pot Osso Bucco (Veal Shanks)
- 3-4 lbs of bone-in veal shanks, each cut about 1.5″ thick (many markets sell it this way, but if not, ask the butcher to do it)
- 1/2 cup of flour with a few pinches of salt and pepper mixed into it, for dredging the veal shanks
- 1/4 cup of extra virgin olive oil
- 2 tbsp (1/4 stick) of salted butter
- 2 carrots, peeled and sliced into 1/4″ discs
- 2 stalks of celery, sliced into 1/4″ pieces
- 1 yellow onion, diced
- 1 cup of white wine (like a Chardonnay or Sauvignon Blanc, or you can use white cooking wine if you only have that)
- 1 cup of chicken broth (I used 1 tsp of Chicken Better Than Bouillon + 1 cup of water)
- 1 can of diced tomatoes
- 1 tbsp of tomato paste
- 1 tsp of seasoned salt
- 1 tsp of dried thyme
- 1 tsp of dried rosemary
- 1 bay leaf
- 3 tbsp of cornstarch + 3 tbsp of water, to make a slurry
- Gremolata topping (optional)
- Zest of 1 lemon (meaning we’re only using the skin of the lemon and not the lemon itself)
- 3 cloves of crushed garlic (or 2 tbsp of crushed garlic)
- 1/2 cup of fresh Italian (flat-leaf) parsley, chopped
- 1 tsp of extra virgin olive oil
- 1/4 tsp of salt
As mention, the Gremolata is optional, but it does add a really lovely touch when added to the plated Osso Bucco at the end.
Before you discard the bone in each shank, know that a bonus of an Osso Bucco is the bone has incredibly succulent bone marrow for you to easily suck out! If you never tried it before, try it now! HEAVEN.
If you don’t want to use white wine for whatever reason (though I do suggest it), just add another cup of chicken broth.
If you don’t have a food processor, I cannot recommend the Ninja Intelli-Sense enough. Not only is it the best food processor I’ve ever used, it is also the best blender, smoothie maker AND spiralizer all in one product! AMAZING value for an AMAZING product.
- Place the flour mixture onto a large plate and dredge the veal shanks in it so both sides are fully coated
- Add the olive oil to the Instant Pot, hit the “Sauté” button and adjust so it’s on the “More” or “High” setting. Allow it to heat for 3 minutes and then, in batches using tongs, lightly brown the veal shanks for 1 minute on each side (they should NOT be fully cooked at all – just a light sear). When done, remove the veal shanks to a plate for them to rest
- Next, add the butter to the pot. As it’s melting, deglaze (scrape) the bottom of the pot so any flour remnants come up. Add the onion, carrot, celery to the pot and and sauté for 5 minutes
- Pour in the white wine and, again, deglaze the bottom of the pot so it’s cleared of anything stuck on it and then add in the chicken broth, diced tomatoes, tomato paste, seasoned salt, thyme, rosemary and the bay leaf. Stir everything together well
- Now, add the veal shanks back to the pot – it’s okay if they rest on top of one another.
- Secure the lid, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 20 minutes
- While the veal shanks are cooking, make the Gremolata by adding all the ingredients to a food processor and pulsing until combined OR by simply mixing it together if you want it a lot more coarse in texture
- When done cooking, allow a 10 minute natural release (meaning you do nothing for 10 minutes) and then follow with a quick release
- Remove the veal shanks with tongs and place on a plate (make sure the bone is kept in tact within each shank). Discard the bay leaf as well
- Hit “Keep Warm/Cancel” and then hit “Sauté” again and adjust so it’s on the “More” or “High” setting. Once the sauce bubbles, add in the corn starch slurry. Allow it to bubble for a minute and then turn the pot off. As the sauce cools down for a few minutes, the sauce will thicken significantly
- Plate up each veal shank and top with the sauce from the pot followed by spooning on a dollop of Gremolata. You now have some of the most tender, outrageous Osso Bucco ever (and don’t forget to savor that glorious, succulent bone marrow in the bone!)
- Enjoy with a wonderful side of Aligot, Pesto Risotto or Linguine with White Clam Sauce!