Pot Braised Beef or Veal Osso Bucco Recipe

“And it was easy to make… About 90 min total time with prep and bring the pot up to pressure and slow releasing the steam.

The hardest part was finding the Veal Shanks…lol.

Got them at Whole Foods…. I had to mortgage the house to pay for them”–David Rayor, Images also

Instant Pot Braised Beef or Veal Osso Bucco

Do you love a good hearty and heartwarming meal to keep you warm on a cold evening? I definitely enjoy comfort food, and this beef or Veal Osso Bucco made in the Instant Pot doesn’t disappoint and tastes great.

I love osso bucco, the perfect example of peasant cooking. The big round of shank meat, the herb and citrus flavor of the gremolata, the melting marrow from the big central bone. The only thing is – traditionally, it is made with veal shank. And with the cost of veal, this really isn’t peasant cooking any more.

Luckily, beef shanks are a lot less expensive than veal shanks, and provide just as good of a meal. Yet Veal is best.

Beef or Veal Osso Bucco
  • 2 pounds fresh or defrosted beef or Veal osso bucco approximate weight
  • 2 tbsp olive oil
  • 1 garlic clove chopped
  • 1 carrot chopped
  • 1 medium yellow onion chopped
  • 1 celery stalk chopped
  • 4 cups beef broth
  • 1 cup red wine
  • 1 6 ounce can tomato paste
  1. Coat the bottom of the Instant Pot pan with olive oil.
  2. Place osso bucco into the pressure cooker.
  3. Sauté each side of the meat until lightly browned (about 5-7 minutes per side).
  4. Remove meat from the pressure cooker and set aside.
  5. Place garlic and veggies into the Instant Pot, and sauté for a few minutes until tender.
  6. Next, add back in the osso bucco and pour in the remaining ingredients.
  7. Secure the Instant Pot lid into place, and cook on HP for 40 minutes.
  8. Serve osso bucco with the tender veggies and red wine sauce over top.


  • Veal Osso Bucco: As I said in the opening, real osso buco uses veal shank, not beef shank. Veal shank tastes great…but is really expensive. If you can afford it (or find it cheap), it cooks exactly like beef shanks – use the same instructions and timing.
  • Don’t have a pressure cooker? No worries. Use a heavy bottomed dutch oven with a lid, and increase the amount of chicken stock to 2 cups. Follow the instructions right up until “lock the lid”. Then, instead of pressure cooking, bring the pot to a boil, and cover with the lid. Move the pot to a preheated 350*F oven and bake for 2 hours, until the beef shanks are tender. Continue with the prepare the gremolata step.
  • Serve with polenta or mashed potatoes to soak up the extra sauce. Also, the marrow in the bones may be the best part of the meal – scoop it out and serve on toast. (Or just eat it straight up, like I do.)
  • If you have the time, refrigerate the shanks overnight to help remove the fat. After cooking, let the shanks cool to room temperature, then refrigerate overnight, or up to 3 days. This will let the fat rise to the surface and solidify. To serve, lift the solid fat from the shanks, then reheat the shanks over medium heat on the stove.
  • The marrow is the best part of this dish, especially spread on toast. Mmmm…beef marrow…

My Friend Made the Dish and here are the images from David Rayor:

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