My friend is an incredible cook and shared her Osso Buco recipe with me. It has always sounded like a fancy and complicated meal, but it is pretty simple when using the Instant Pot.
Since moving out to the country, we have purchased half a cow and ended up with cuts of meat that I wasn’t quite sure how to prepare. This Osso Buco recipe was a great one to use the shanks and I have also used roasts to make it as well with success!
Our family favorite part of Osso Buco is the bone marrow though. If you haven’t tried it yet, you have to!
Osso Buco
4
servings15
minutes2
hours300
kcalKeep the screen of your device on
Ingredients
2 pounds 2 beef shank
3 tablespoons 3 all-purpose flour
salt and pepper
3 tablespoons 3 avocado oil
1 medium 1 onion, sliced
3 cloves 3 garlic, minced
2 medium 2 carrots, chopped
2 stalks 2 celery, chopped
14.5 ounces 14.5 diced tomatoes, undrained
1/4 cup 1/4 beef broth
1 1 bay leaf
2 sprigs 2 fresh rosemary
Directions
- Heat Instant Pot on Saute mode. Pour 2 tablespoons of oil in the pot.
Mix flour and about 1/4 teaspoon salt and 1/4 teaspoon pepper on a plate.
Cover beef in flour mixture.
When Instant Pot is hot, add meat to the pot and brown for a few minutes on each side.
Remove beef. - Add about a tablespoon oil to the pot.
Add onions and saute until softened. - Add beef back to the pot.
Add about 1/4 teaspoon salt and 1/4 teaspoon pepper onto the beef.
Add the remaining ingredients to the pot: garlic, carrots, celery, diced tomatoes, beef broth, bay leaf, and rosemary. - Cook on Manual High Pressure for 90 (up to 120) minutes.
- When it is done cooking, either quick or natural release works.
Carefully remove meat with a spatula and top with sauce.
Notes
- Meat: I have made this recipe with shanks and also roasts. While roasts are not traditional, it still made a great meal. The shoulder roasts I used also had some bone marrow in them that was also delicious!
- Vegetables: Sometimes I don’t have celery and I omit it. It still turns out great! Feel free to leave it out or maybe even carrots if you aren’t a fan!
- Cook Time: 90 minutes works well for shanks and 120 works well for roasts to be super tender. If you have thicker shanks, you can increase cook time also. You can always turn it back on for 5-10 minutes if the meat is not as tender if you would like it to be.
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