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If you're looking to elevate your dinner game, Instant Pot Osso Bucco might just be what you need. This classic Italian dish transforms tender veal shanks into a rich, flavorful meal in no time. With a variety of recipes that add unique twists, you can impress your family and friends effortlessly. Curious about how to make the perfect Osso Bucco in your Instant Pot? Let's explore the essentials and some standout recipes.
Key Takeaways
- Instant Pot Osso Bucco significantly reduces cooking time while maintaining the rich flavors and tenderness of traditional recipes.
- Use bone-in veal shanks to enhance the dish's richness from marrow and achieve a deeper flavor profile.
- Enhance the sauce's depth by browning shanks thoroughly and deglazing the pot with dry white wine to scrape up flavorful bits.
- Gremolata made from lemon zest, parsley, and garlic brightens the dish, adding a fresh contrast to the rich meat.
- Pair Osso Bucco with creamy polenta or risotto, and serve with a full-bodied red wine for a complete dining experience.
What Is Osso Bucco?
Osso Bucco is a traditional Italian dish that translates to "bone with a hole," referring to the cross-cut veal shanks that are the star of the recipe. Known for its rich flavors and tender meat, Osso Bucco is typically braised with vegetables, white wine, and broth until melt-in-your-mouth tender. This dish is often served with gremolata, a fresh condiment made of lemon zest, garlic, and parsley, which brightens up the rich flavors of the meat.
In addition to its delightful taste, Osso Bucco is a great dish for gatherings, as it's both comforting and elegant. Cooking it in an Instant Pot considerably cuts down on the cooking time while still allowing the flavors to meld beautifully. The result is a hearty meal that feels like it has been simmering for hours, perfect for impressing guests or treating yourself to a special dinner.
Ingredients:
- 4 veal shanks (about 1.5 inches thick)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 cup beef or chicken broth
- 1 can (14 oz) diced tomatoes
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- 1 bay leaf
- Gremolata (zest of 1 lemon, 2 tablespoons chopped parsley, 1 garlic clove, minced)
Cooking Instructions:
Start by seasoning the veal shanks with salt and pepper. In your Instant Pot, heat the olive oil using the "Sauté" function. Once hot, add the veal shanks and brown them on all sides for about 4 minutes per side. Remove the shanks and set them aside.
Add the chopped onion, carrots, and celery to the pot, sautéing until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Next, pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce slightly for about 2 minutes. Add the broth, diced tomatoes, thyme, bay leaf, and the browned veal shanks back into the pot.
Close the lid, ensuring the valve is set to sealing, and set the Instant Pot to cook on high pressure for 45 minutes. Once done, allow for a natural release of pressure for about 10 minutes before performing a quick release. Serve the Osso Bucco garnished with gremolata.
Extra Tips:
For a deeper flavor, consider marinating the veal shanks in red wine overnight before cooking. If you prefer a thicker sauce, you can thicken the cooking liquid by using the "Sauté" function after pressure cooking and whisking in a cornstarch slurry.
Adjust the seasoning to your taste, and feel free to serve the dish over creamy polenta or risotto for a complete meal.
The Benefits of Using an Instant Pot
Cooking Osso Bucco in an Instant Pot is a game-changer for this traditional Italian dish. The Instant Pot notably reduces the cooking time while still delivering that tender, fall-off-the-bone meat and rich flavors that make this dish so beloved. The pressure cooking process locks in moisture and infuses the meat with the aromatic vegetables, herbs, and broth, making for a comforting meal that's perfect for any occasion.
This recipe not only allows you to enjoy a classic dish in a fraction of the time, but it also simplifies the cooking process. The Instant Pot does all the hard work, so you can spend more time enjoying your meal and less time at the stove. Plus, the cleanup is a breeze, making it a fantastic option for busy weeknights or special gatherings.
Ingredients:
- 4 pieces of veal shanks (osso bucco)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14 oz) diced tomatoes
- 2 cups beef or chicken broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped (for garnish)
Cooking Instructions:
- Season the veal shanks with salt and pepper. Select the "Sauté" function on the Instant Pot and add olive oil. Once hot, sear the veal shanks on all sides until browned, about 4-5 minutes per side. Remove the shanks and set them aside.
- In the same pot, add the onion, carrots, celery, and garlic. Sauté for about 5 minutes, or until the vegetables are softened. Pour in the white wine to deglaze the pot, scraping any browned bits off the bottom. Allow the wine to simmer for 2-3 minutes.
- Add the diced tomatoes, broth, thyme, bay leaf, and the reserved veal shanks back to the pot. Seal the Instant Pot lid and set it to "Manual" or "Pressure Cook" on high for 45 minutes. Once the cooking time is complete, allow for a natural release for 10-15 minutes before performing a quick release for any remaining pressure.
- Carefully remove the shanks from the pot and let them rest for a few minutes. Strain the sauce if desired, then return it to the pot and simmer on "Sauté" mode to reduce slightly. Serve the osso bucco with the sauce spooned over the top, garnished with lemon zest and parsley.
Extra Tips:
For the best results, choose bone-in veal shanks with marrow; the marrow adds richness and flavor to the dish. You can also customize the vegetables to your liking, adding mushrooms or bell peppers for extra texture.
If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the pot while simmering. Enjoy your delicious osso bucco with creamy polenta or crusty bread to soak up all the wonderful sauce!
Essential Ingredients for Osso Bucco
Osso Bucco is a classic Italian dish that features braised veal shanks, known for their rich flavor and tender meat. Traditionally, this dish is cooked slowly, allowing the marrow in the bones to melt and create a luscious sauce that's perfect for serving over polenta or risotto. The Instant Pot, however, allows you to achieve a similar depth of flavor in a fraction of the time, making it a perfect solution for a weeknight meal or a special occasion.
To create a delicious Instant Pot Osso Bucco, you'll need to gather some essential ingredients that bring the dish to life. The combination of aromatic vegetables, herbs, and spices, along with the veal shanks, creates a symphony of flavors that will have everyone coming back for seconds. Here's a list of what you'll need to prepare this delightful dish.
Ingredients:
- 4 veal shanks (about 1-1.5 inches thick)
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup beef or chicken broth
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- Zest of 1 lemon
- Fresh parsley, chopped for garnish
To begin, set your Instant Pot to the sauté function and heat the olive oil. Season the veal shanks with salt and pepper, then sear them in the hot oil until browned on all sides, about 3-4 minutes per side.
Once browned, remove the shanks and set them aside. In the same pot, add the diced onion, carrots, and celery, and cook for about 5 minutes until they begin to soften. Stir in the garlic and cook for an additional minute.
Deglaze the pot by adding the white wine, scraping any browned bits from the bottom. Return the veal shanks to the pot and add the broth, diced tomatoes, thyme, and bay leaves. Close the lid and set the Instant Pot to cook on high pressure for 45 minutes.
After the cooking time is complete, allow for a natural pressure release for about 10 minutes before carefully opening the valve to release any remaining pressure. Remove the shanks and set them aside.
Skim any excess fat from the sauce, and if desired, use the sauté function to reduce the sauce for a thicker consistency. Stir in the lemon zest and adjust seasoning to taste. Serve the Osso Bucco with a sprinkle of fresh parsley on top, and enjoy it over creamy polenta or risotto.
Extra Tips: For an even richer flavor, consider marinating the veal shanks in wine and herbs overnight before cooking. This allows the meat to absorb the flavors more deeply.
Additionally, if you can find it, use bone-in shanks to enhance the dish's flavor profile thanks to the marrow. Always make sure to adjust the seasoning at the end, as flavors may concentrate during cooking. Enjoy your meal!
Classic Instant Pot Osso Bucco Recipe
Osso Bucco is a classic Italian dish that features braised veal shanks, known for their rich, melt-in-your-mouth flavor and tender meat. Traditionally cooked for hours to achieve the perfect tenderness, the Instant Pot allows you to replicate this beloved dish in a fraction of the time while maintaining the depth of flavor that makes Osso Bucco so special.
Served with a side of risotto or polenta and garnished with a fresh gremolata, this dish is sure to impress your family and friends. This Instant Pot version not only saves time but also infuses the meat with a variety of aromatic flavors, making it a perfect choice for a cozy family dinner or a special occasion.
The combination of herbs, vegetables, and wine creates a savory sauce that complements the tender veal excellently. Just follow the steps below, and you'll have a delicious Osso Bucco ready to serve in no time.
Ingredients:
- 4 veal shanks (about 2 inches thick)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup beef or chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 2 teaspoons dried thyme
- 2 bay leaves
- Zest of 1 lemon
- Fresh parsley, chopped (for gremolata)
Cooking Instructions:
- Start by seasoning the veal shanks generously with salt and pepper. Set your Instant Pot to the sauté setting and add the olive oil. Once hot, sear the shanks for about 4-5 minutes on each side until they're browned. Remove the shanks and set aside.
- In the same pot, add the onion, carrots, and celery, sautéing for about 5 minutes until softened. Stir in the garlic and cook for another minute. Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.
- Add the broth, diced tomatoes, thyme, bay leaves, and return the veal shanks to the pot. Close the lid and set the Instant Pot to high pressure for 45 minutes. Once done, allow for a natural release for 10 minutes before manually releasing any remaining pressure.
Extra Tips:
For the best flavor, consider marinating the veal shanks in wine, garlic, and herbs for a few hours or overnight before cooking.
If you prefer a thicker sauce, you can remove the shanks once cooked and set the Instant Pot to sauté mode, allowing the sauce to reduce for a few minutes. Serve with a garnish of fresh parsley and lemon zest for an added burst of flavor. Enjoy your Instant Pot Osso Bucco with a side of creamy risotto or crusty bread to soak up the delicious sauce!
Tomato-Based Instant Pot Osso Bucco
Osso bucco, a classic Italian dish, features succulent veal shanks braised to tender perfection. The addition of tomatoes enhances the flavors, giving a rich and savory depth to the dish that pairs beautifully with the tender meat.
Cooking osso bucco in an Instant Pot markedly reduces the traditional cooking time while still allowing the flavors to meld together beautifully, resulting in a comforting meal that will impress your family or guests.
This tomato-based Instant Pot osso bucco recipe is perfect for a weeknight dinner or a special occasion. With the Instant Pot's ability to pressure cook, you can achieve that classic braised texture in a fraction of the time.
Serve it over creamy polenta or with crusty bread to soak up the delicious sauce, and enjoy the rich flavors that this dish has to offer.
Ingredients:
- 4 veal shanks (about 1.5 inches thick)
- Salt and pepper (to taste)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup beef or chicken broth
- 1 cup dry white wine
- 2 teaspoons dried oregano
- 1 bay leaf
- Zest of 1 lemon
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Season the veal shanks with salt and pepper. Set the Instant Pot to the sauté function and heat the olive oil. Once hot, add the veal shanks and brown them on all sides, about 3-4 minutes per side. Remove the shanks and set aside.
- In the same pot, add the onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a couple of minutes.
- Add the diced tomatoes, broth, oregano, bay leaf, and the browned veal shanks back into the pot. Seal the Instant Pot lid and set it to cook on high pressure for 45 minutes. Once done, allow for a natural release of pressure for about 10 minutes, then carefully release any remaining pressure.
- Remove the bay leaf and stir in the lemon zest. Adjust seasoning if necessary.
Extra Tips:
For an extra layer of flavor, consider marinating the veal shanks in red wine and herbs for a few hours before cooking.
Additionally, if you prefer a thicker sauce, you can remove the meat once cooked and set the Instant Pot to sauté mode to reduce the sauce further.
Serve with gremolata—a mixture of lemon zest, garlic, and parsley—on top for a fresh touch!
White Wine Instant Pot Osso Bucco
Osso Bucco, a classic Italian dish, translates to "bone with a hole," referring to the veal shanks that are the star of this comforting meal. Cooking it in an Instant Pot not only speeds up the process but also locks in deep flavors and tenderizes the meat beautifully. The addition of white wine elevates this dish, adding a subtle acidity that balances the richness of the veal and the savory broth.
This White Wine Instant Pot Osso Bucco recipe is perfect for a special occasion or a family dinner. Serve it alongside creamy risotto or polenta to soak up the delicious sauce. In just under two hours, you can impress your guests with a gourmet meal that looks and tastes like it has been slow-cooked for hours.
Ingredients:
- 4 veal shanks (about 1-2 inches thick)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup beef or chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- Zest of 1 lemon
- Chopped fresh parsley, for garnish
Cooking Instructions:
Start by seasoning the veal shanks generously with salt and pepper. Set your Instant Pot to the sauté function and heat the olive oil. Once hot, add the veal shanks in batches and sear until browned on all sides, about 3-4 minutes per side. Remove the shanks and set aside.
In the same pot, add the onion, carrots, and celery, cooking for about 5 minutes until they begin to soften. Stir in the garlic and cook for an additional minute until fragrant.
Next, deglaze the pot with the white wine, scraping up any browned bits from the bottom. Allow the wine to simmer for a couple of minutes before adding the broth, diced tomatoes, thyme, and lemon zest. Return the veal shanks to the pot, ensuring they're submerged in the liquid.
Seal the Instant Pot lid and set to cook on high pressure for 45 minutes. Once the cooking time is complete, let the pressure release naturally for about 10 minutes, then carefully quick release any remaining pressure. Garnish with fresh parsley before serving.
Extra Tips:
For the best results, choose meaty veal shanks with a good amount of marrow in the bones, as this will enhance the flavor and richness of the dish. If you prefer a thicker sauce, you can remove the shanks after cooking and set the Instant Pot to sauté mode to reduce the sauce further.
Serve this dish with a side of crusty bread or over a bed of creamy risotto to create a truly indulgent meal. Enjoy your culinary creation!
Herb-Infused Instant Pot Osso Bucco
Herb-Infused Instant Pot Osso Bucco is a delightful twist on the classic Italian dish that combines tender veal shanks with aromatic herbs and vegetables. Cooking osso bucco in an Instant Pot considerably reduces the time it typically takes to prepare this dish while still infusing it with rich flavors. The pressure cooking method allows the meat to become meltingly tender, while the herbs elevate the overall taste, making it a perfect meal for a special occasion or a cozy dinner at home.
This recipe focuses on using fresh herbs such as thyme, rosemary, and parsley, which not only enhance the flavor but also add a vibrant touch to the dish. Served alongside creamy polenta or a fresh salad, this Herb-Infused Instant Pot Osso Bucco is sure to impress your family and guests alike.
Ingredients:
- 4 veal shanks (about 2 inches thick)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14 oz) diced tomatoes
- 1 cup beef or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
- Zest of 1 lemon (for garnish)
Cooking Instructions:
Start by seasoning the veal shanks with salt and pepper. Set your Instant Pot to the sauté function and heat the olive oil. Once hot, add the veal shanks and brown them on all sides, about 3-4 minutes per side. Remove the shanks from the pot and set them aside.
In the same pot, add the onion, carrots, celery, and garlic, cooking until the vegetables are softened, about 5 minutes. Next, deglaze the pot with the white wine, scraping up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes, then stir in the diced tomatoes, broth, thyme, rosemary, and bay leaf.
Return the veal shanks to the pot, ensuring they're submerged in the liquid. Close the lid, set the pressure to high, and cook for 45 minutes. Once cooking is complete, let the pressure release naturally for 10 minutes before performing a quick release. Serve the osso bucco garnished with fresh parsley and lemon zest.
Extra Tips:
For an even deeper flavor, consider marinating the veal shanks in the wine and herbs for a few hours prior to cooking. Additionally, feel free to customize the herbs according to your preference; fresh basil or oregano can also work wonderfully in this dish.
If you prefer a thicker sauce, you can remove the veal shanks after cooking and use the sauté function to reduce the sauce further before serving. Enjoy your herb-infused creation!
Mushroom and Garlic Instant Pot Osso Bucco
This Mushroom and Garlic Instant Pot Osso Bucco recipe is perfect for a comforting family dinner or a special occasion. The Instant Pot allows the flavors to meld together beautifully, making it a hassle-free way to create a dish that tastes like it has been simmering for hours.
Serve it over creamy polenta or with crusty bread to soak up the delectable sauce, and enjoy a taste of Italy right at home.
Ingredients:
- 4 veal shanks (about 1.5 inches thick)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup dry white wine
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Zest of 1 lemon
- Chopped fresh parsley, for garnish
Cooking Instructions:
Start by seasoning the veal shanks with salt and pepper. Set your Instant Pot to the sauté function and heat the olive oil.
Once hot, add the veal shanks and brown them on all sides, about 4-5 minutes per side. Remove the shanks from the pot and set them aside.
In the same pot, add the onion, garlic, mushrooms, carrot, and celery. Sauté for 3-4 minutes until the vegetables are softened.
Next, deglaze the pot with the white wine, scraping up any browned bits from the bottom. Stir in the beef broth, tomato paste, thyme, oregano, and lemon zest.
Return the veal shanks to the pot, ensuring they're submerged in the liquid. Close the lid, set the valve to sealing, and cook on high pressure for 45 minutes.
Once the cooking time is complete, allow for a natural release of pressure for about 10-15 minutes before switching to a quick release. Serve garnished with chopped parsley.
Extra Tips:
For an even richer flavor, you can marinate the veal shanks in the white wine and garlic for a few hours or overnight before cooking.
Additionally, feel free to experiment with different types of mushrooms, such as shiitake or cremini, to add extra depth to the dish.
If you prefer a thicker sauce, you can remove the shanks after cooking and set the Instant Pot to sauté, allowing the sauce to reduce for a few minutes before serving.
Enjoy your delicious Mushroom and Garlic Instant Pot Osso Bucco!
Lemon and Capers Instant Pot Osso Bucco
Lemon and Capers Instant Pot Osso Bucco is a delightful twist on the traditional Italian dish, infusing bright flavors that elevate the rich, tender meat. This recipe showcases the versatility of the Instant Pot, allowing you to achieve that melt-in-your-mouth texture without the long cooking times typically associated with osso bucco.
The combination of lemon and capers adds an invigorating zing that balances the dish, making it perfect for any occasion. The process is simple, and with the Instant Pot, you'll spend less time in the kitchen and more time enjoying your meal.
Serve it over creamy polenta or with a side of crusty bread to soak up the delicious sauce. Whether you're hosting a dinner party or enjoying a cozy night in, this Lemon and Capers Osso Bucco is sure to impress.
Ingredients:
- 4 pieces of veal shanks (osso bucco)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 cup white wine
- 1 cup beef broth
- Zest and juice of 1 lemon
- 2 tablespoons capers, rinsed and drained
- 1 tablespoon fresh parsley, chopped (for garnish)
Cooking Instructions:
Season the veal shanks with salt and pepper. Set your Instant Pot to the sauté function, add olive oil, and brown the shanks on all sides, about 4-5 minutes per side.
Once browned, remove the shanks and set them aside. In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
Pour in the white wine, scraping the bottom of the pot to deglaze, then let it cook for about 2 minutes. Add the beef broth, lemon zest, lemon juice, and capers.
Return the shanks to the pot, ensuring they're submerged in the liquid. Close the lid and set the Instant Pot to pressure cook on high for 45 minutes. Once the cooking time is up, allow for a natural pressure release for 10 minutes before manually releasing any remaining pressure.
Extra Tips:
For even more flavor, consider marinating the veal shanks in lemon juice and garlic overnight before cooking. This will enhance the tenderness and infuse the meat with zesty goodness.
Also, be sure to serve the dish with a sprinkle of fresh parsley for a pop of color and flavor. Enjoy your Lemon and Capers Instant Pot Osso Bucco!
Instant Pot Osso Bucco With Polenta
The Instant Pot also enhances the tenderness of the meat, allowing for a fall-off-the-bone texture. With the addition of aromatic vegetables and herbs, the sauce becomes a delectable blend that you'll want to spoon generously over the polenta.
Preparing this dish is both simple and rewarding, making it an excellent choice for weeknight dinners or special occasions.
Ingredients:
- 4 pieces of veal shanks (osso bucco)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup beef or chicken broth
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Zest of 1 lemon
- Fresh parsley, chopped (for garnish)
Polenta Ingredients:
- 1 cup polenta
- 4 cups water or chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt, to taste
Cooking Instructions:
- Season the veal shanks with salt and pepper. Set the Instant Pot to "Sauté" mode and add the olive oil. Once hot, brown the shanks on both sides for about 3-4 minutes. Remove the shanks and set aside.
- In the same pot, add the onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables are softened. Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes, then add the broth, crushed tomatoes, thyme, rosemary, and bay leaf. Return the veal shanks to the pot, ensuring they're submerged in the liquid.
- Close the lid, set the valve to sealing, and cook on high pressure for 45 minutes. Once finished, allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
- While the osso bucco is cooking, prepare the polenta. In a separate pot, bring the water or broth to a boil. Gradually whisk in the polenta, reduce heat to low, and cook for about 20 minutes, stirring frequently. Once thickened, stir in the Parmesan cheese, butter, and salt to taste.
- To serve, spoon polenta onto plates, top with osso bucco, and ladle over the rich sauce. Garnish with fresh parsley and lemon zest.
Extra Tips:
For the best flavor, make sure to brown the veal shanks well; this step adds depth to the sauce.
If you prefer a thicker sauce, you can reduce the cooking liquid after removing the osso bucco by setting the Instant Pot to "Sauté" once the pressure has been released. Stir in a cornstarch slurry to thicken if desired.
For additional flavor, consider adding a splash of balsamic vinegar to the sauce before serving. Enjoy your meal!
Serving Suggestions and Pairings for Osso Bucco
In addition to these classic options, you can also explore various vegetable sides such as roasted carrots or sautéed greens, which can help to balance the richness of the meat.
A glass of full-bodied red wine, such as Barolo or Chianti, pairs beautifully, providing an elegant finish to this hearty meal.
Ingredients:
- 4 veal shanks (about 1.5 inches thick)
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup beef or chicken broth
- 1 (14-ounce) can diced tomatoes
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- Zest of 1 lemon (for gremolata)
- 2 tablespoons fresh parsley, chopped (for gremolata)
- 1 garlic clove, minced (for gremolata)
Cooking Instructions:
- Season the veal shanks with salt and pepper, then coat them lightly in flour. Heat olive oil in the Instant Pot on the sauté setting. Once hot, add the veal shanks and sear on all sides until browned, about 3-4 minutes per side. Remove the shanks and set aside.
- In the same pot, add diced onion, carrots, celery, and garlic, cooking until softened, about 5 minutes. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a couple of minutes before adding the broth, diced tomatoes, thyme, and bay leaf. Return the veal shanks to the pot, ensuring they're submerged in the liquid.
- Close the lid of the Instant Pot, set it to high pressure, and cook for 45 minutes. Once the cooking time is up, let the pressure release naturally for 10 minutes before performing a quick release for any remaining pressure.
Extra Tips:
For the best results, allow the Osso Bucco to sit for a few minutes after cooking, as this will help the flavors meld together.
If you prefer a thicker sauce, you can use the sauté function after removing the shanks to reduce the sauce to your desired consistency.
Don't forget to prepare the gremolata just before serving, as its freshness will provide a delightful contrast to the rich, hearty flavors of the dish.
Frequently Asked Questions
Can I Use Beef Shanks Instead of Veal for Osso Bucco?
Yes, you can use beef shanks instead of veal for osso bucco. While the flavor and tenderness might differ slightly, you'll still enjoy a delicious dish that's rich and satisfying. Just adjust your cooking time accordingly.
How Long Does Osso Bucco Last in the Refrigerator?
Osso bucco typically lasts about three to four days in the refrigerator. Make sure you store it in an airtight container to maintain its flavor and freshness for as long as possible. Enjoy your meal!
What Sides Pair Well With Osso Bucco?
When you're enjoying osso bucco, consider pairing it with creamy polenta, risotto, or a fresh arugula salad. These sides complement the dish's rich flavors while adding a delightful contrast to the meal.
Can I Freeze Leftover Osso Bucco?
You've got leftover osso bucco? Awesome! You can freeze it for up to three months. Just cool it down, pack it in an airtight container, and you're all set for a future feast!
Is Osso Bucco Gluten-Free?
Yes, osso bucco is gluten-free as it primarily consists of meat, vegetables, and broth. Just verify any added ingredients, like stock or sauces, are also gluten-free to maintain that dietary requirement. Enjoy your meal!
