By Melissa Clark
- Total Time
- 2 hours 30 minutes
- Rating
- 4(1,001)
- Notes
- Read community notes
This classic dish of veal shanks braised in wine and tomatoes is a masterpiece of northern Italian cooking. Be sure to provide small spoons (espresso spoons work well) so people can scoop the marrow out of the bones, then eat the marrow sprinkled with salt and some of the gremolata.
This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017).
Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.
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Ingredients
Yield:4 to 6 servings
- All-purpose flour, for dredging
- 4sprigs fresh thyme
- 2sprigs fresh rosemary
- 1bay leaf
- 2½ to 3pounds (4 pieces) osso buco (bone-in veal shanks), patted dry with a paper towel
- 2teaspoons kosher salt
- Freshly ground black pepper
- 3tablespoons extra-virgin olive oil
- 2tablespoons unsalted butter
- 1onion, diced into ¼-inch pieces
- 2medium carrots, diced into ¼-inch pieces
- 1celery stalk, diced into ¼-inch pieces
- 4garlic cloves, thinly sliced
- ½teaspoon tomato paste
- ½cup dry white wine
- ½cup chicken or beef stock, preferably homemade
- 114.5-ounce can diced tomatoes, drained
- ¼cup finely chopped fresh parsley
- Finely grated zest of ½ lemon
- 2garlic cloves, minced
- Pinch of kosher salt, plus more as needed
For the Osso Buco
For the Gremolata
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
409 calories; 19 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 43 grams protein; 886 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Spread flour in a shallow bowl or plate. Tie the thyme sprigs, rosemary sprigs, and bay leaf together with kitchen twine.
Step
2
Season the veal with the salt and pepper to taste, and then dredge it in the flour to coat all sides. Using the sauté function on high if available, heat the oil in the pressure cooker. Add the osso buco in batches (do not crowd the pot), and brown it well on all sides, 5 to 7 minutes per side. Altogether this will take 20 to 30 minutes to get the pieces nicely golden all over. Transfer the osso buco pieces to a plate as they brown.
Step
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Turn the sauté function down to medium if available, or unplug the pot for a minute to let it cool down slightly. Add the butter to the pressure cooker and let it melt; then stir in the onion, carrots, and celery. Cook until the vegetables are very soft, about 8 minutes. Stir in the garlic and tomato paste, and cook until the garlic is fragrant and the tomato paste has darkened, another 1 to 2 minutes.
Step
4
Add the wine to the pot to deglaze it, scraping up any browned bits from the bottom. Stir in the stock and tomatoes and bring to a simmer. Nestle the osso buco pieces into the pot, then top with the herb bundle. Cover and cook on high pressure for 40 minutes. Let the pressure release naturally.
Step
5
Transfer the osso buco to a plate and, using the sauté function, simmer the sauce, stirring it often, until it is thick and reduced, 10 to 15 minutes. Let the sauce settle for at least 10 minutes, and then spoon any excess fat off the top.
Step
6
While the sauce is settling, make the gremolata: In a small bowl, stir together the parsley, lemon zest, garlic, and salt.
Step
7
To serve, transfer the osso buco to a serving platter, spoon the sauce over the top, and sprinkle with the gremolata, with more on the side.
Tip
- If you’d rather use a slow cooker, cook on high for 5 to 7 hours or on low for 8 to 10 hours.
Ratings
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Cooking Notes
Pat
Question: Melissa refers to using the "sauté function" in many of these pressure cooker recipes. I've never used a pressure cooker and the ones I've looked at don't have a sauté "setting", so I'm assuming this means just use the pot as you would a regular pan for browning and then continue?
Martin
Considering that the carrots and celery taste divine in this dish I strongly suggest to use a lot more.
Martin
Made it many times with beef shanks and never with veal, excellent results. Worth trying with brisket (on sale ahead of St. Patrick's Day) but do understand that the bone and marrow are a key ingredient.And: the veggies are superb in this, triple the amount.
Jolie
please remember to share what size and make of cooker you are using! 3 or 6 quart insta pot for example.
Gayle
Lamb is awesome in this dish!! I think it’s better than veal !
Bokmal
Not surprising: not enough liquid. I too have an IP 6 qt. and it specifies the use of at least 2 cups of liquiid. This recipe has only 1 cup.
Dianne K.
It's not because the time is incorrect. Braised meat is velvety tender & succulent. If you don't like that, you should probably not choose a braising recipe
ARC
Excellent recipe! The recipe is clear, accurate and easy. It delivers an absolutely heavenly pot of flavorful bliss. A pillow of soft polenta underneath was perfect for sopping up the wonderful veggies/sauce. The natural release of pressure took about 40 additional minutes. Otherwise the timing in the recipe was spot on.
Buff
You can brown meat in a stove-top pressure cooker just as you would a regular stew pot. Just make sure that you scrape the bottom so the little bits don't burn.
LFH
I think cooking under pressure for 40 minutes is too long if you like your osso buco to have a little bite. The meat fell completely off the bone. Next time I'm going to try 30 minuted.
Cat
Pork shanks are excellent also. Am lucky to have a farmer's market nearby to get really meaty ones.
JMo
Excellent recipe! I have a Breville Fast/Slow Pro and had great results. The veal shanks do fall off the bone but I’m not complaining. Easy to plate, served on a bed of polenta, and a side of braised kale. Will definitely make this again. Melissa’s cookbook is fantastic and I highly recommend buying. I’m hoping she writes another one for the pressure cooker or is able to post pressure cooker recipes regularly in her column. ANOTHER winner that makes me look a rock star. Thank you!
Emily
Made this for a two-person Thanksgiving meal. Forgot to dredge the shanks, but it came out delicious. Cooked as stated in the recipe without issue.
Tom
Great recipe. Made this the other night using beef shanks from a local farm that I had in the freezer. Also decided to blitz the sauce using an immersion blender at the end, just before serving. Served over pasta, it was a big hit.
ann
Maybe I missed it here. It would be helpful to include information indicating the pot size required.
Sofia
I made this exactly as written except I dredged the shanks with white rice flour to make it gluten free and this was perfect!! Served over pasta.
JC
Made with 4 lbs of veal shank. Added slightly more veggies. Made it on the slow cooker setting (high for 5 hours). Was quite good! I give it 4 stars, I thought the flavor of the sauce could be made richer somehow. Maybe I didn’t simmer enough at the end after removing the meat or could have browned the meat more initially. Meat fell off the bone!
Ken Hutt
I love to add oyster sauce and did so here, just hard to explain what it does but it certainly is noticed 1/2 Cup is ideal>
KR
Recipe is wonderful as is!
Josh W
Made with bison. Followed recipe to the letter, and meat ended up the texure of a bicycle tire. Never using this recipe again.
Lindsey
The store was out of veal so it was made with lamb loin chops. SO DELICIOUS!. The meat was super tender and fell right off the bone. Will add more carrots and celery next time like some of these comments recommend. The sauce was reduced for 10 mins at the end... probably should have gone for the full 15 minutes or thrown in a little flour at the end to thicken slightly. Great recipe! Served with steamed asparagus covered in garlic ghee, salt & pepper. Will be making this one again.
Lauren
Real crowd pleaser! Tripled the veggies and doubled the liquids as recommended by others. After 25 minutes on natural release, seal still wasn't opened so i opened the valve. Can't wait to make this again.
KMill
Can I make this ahead for a dinner party? If so, how can I keep it stored?
Sam
Interchangeable with any bone-in braise - you can use short rib, oxtail, etc. I personally like to cook my veggies first then blend into a sauce before adding the meat
unjun
I cooked this dish for my husband’s birthday dinner. The butcher only had lamb shanks at the grocery store so I used those in place of veal. Turned out divine. Meat fell right off the bone. Highly recommend!
sue wharfe
This was great. It was not fall off the bon ethough after 40 minutes. Next time I would add another 5-10 minutes to the pressure cook time.
Emmessey
I minced the marrow and added it to risotto making a bed for the Osso. Yum!
Mary Saint
OMG...... cooked for 40 mins, it was absolutely delicious. Thanku :)
Mary Saint
Hi, Question: it says to cook in pressur cooker for minutes in the recipe, but at the top of the recipe it says it takes 2 hours 30 mins. Concerned it will be undercooked. Any suggestions. Mary
Emmessey
I assume that's the entire process. It only needs to pressure-cook for 40 minutes.
Sadie
substituted with lamb shanks and added a bunch of dried mushrooms with a little extra vegatable broth. added a little extra garlic as well. excellent.
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