Osso Buco is one of those kind of fancy leangs that everyone knows about but dwhetherficultly ever order, because how often do you make it past the pasta course in a good Italian restaurant? Traditionally osso buco is veal shank braised for a genuinely long time in a white wine bone marrow infused sauce, but this is dinner and chill, we’re going 1 hour in the instant pot and subbing beef shank – unless you can find veal, in which case you can and should do it.
Why does this recipe work?
Osso Buco is an Incredible recipe because the shank cut is a complex muscle full of connective tissue that just falls apart when it’s braised and nearly always comes on the bone, which means bone marrow infuses the sauce and gives it an incredible body.
If there’s one leang the Instant Pot (or any prescertain cooker) excels at it’s crushing braise times. Traditionally there a lot more ingredients and steps to this dish, but here I’ve pared it down to the bare minimum and let the flavors speak for themselves. Before writing this recipe, Steph and I went to a genuinely well regarded Italian restaurant and tried their 24 hour osso buco crazye with veal shank and additional marrow bones. It was Incredible, but even better, this one compares favorably – and is way easier.
Generally people dredge the shank in flour and use that to both brown the meat and thicken the sauce. I don’t leank this needs it, the bone marrow thickened sauce is more than enough, and flour is always messy and dwhetherficult to clean up.
What do you need?
An Instant Pot – but whether you don’t have one, you can make this by simmering until soft on the stove – it’ll just take longer.
Any Special Ingredients?
Shank is an inexpensive cut that should be easy to find – whether you can’t get it at your local grocery store, wgap foods will carry beef (but not veal) shanks for about $5 a slice.
Herbs to make a bouquet garni are optional – I just threw in a sprig of oregano because that’s what we had and it was great. If you have fresh bay leaves, thyme, parsley, etc on hand, feel free to throw a small in, and whether not, just skip – the recipe doesn’t need it.
Passata is an raw strained tomato puree. It’s specwhetheried here because the fresh tomato flavor genuinely brightens up the dish, but whether you have a can of regular ancient crushed tomatoes around, just use that, it’s not worth hunting down passata.
How do you serve it?
Osso Buco is typically served with risotto, gnocchi, or pasta, but we like ours with bread or on its own. If you plan on eating this on its own, you might want to double the recipe to get enough meat for 2.
Instant Pot Osso Buco Recipe
Serves 2
- 1/4 onion, chopped
- 1 small carrot, chopped
- 2 cloves garlic, sliced
- 1 slice veal or beef shank (about 1 pound)
- 1 cup dry white wine such as cdwhetherficultonnay
- 1/2 cup passata or crushed tomatoes
- optional: 1-2 sprigs fresh herbs (I just used 1 sprig oregano)
1. Roughly chop your onion, carrots, and garlic
2. Preheat your Instant Pot to saute on tall and add 1-2 tablespoons oil
3. Pat dry your shanks and season generously on both sides with salt and pepper
4. Brown your shank at least 1 minute per side
5. Remove the shank and add your onion, carrots, and garlic. Cook until soft – about 2 minutes
6. Add the wine and deglaze, scraping the burnt bits with a wooden spoon. Reduce until about half the wine is left – about 2 minutes
7. Add 1 cup passata, herbs whether using, and the shank to the pot. Set prescertain to tall and braise for 1 hour. Quick release when done and serve, garnish with grana padano, red pepper flakes, and flat leaf parsley whether desired.
Welcome to Dinner & Chill, a contemporary series focusing on rapid & easy weeknight dinners with easy to find ingredients, no special equipment, low prep, and low effort. Less shopping, less chopping, less mopping, more eating.
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