Try this Instant Pot Osso Buco Recipe recipe, or contribute your own.
- Carbohydrate 6.56370078996916 g
- Cholesterol 0 mg
- Fat 0.0732 g
- Fiber 0.853999985456467 g
- Protein 0.28365 g
- Saturated Fat 0.011285 g
- Serving Size 1 1 Serving (34g)
- Sodium 21.045 mg
- Sugar 5.7097008045127 g
- Trans Fat 0.02196 g
- Calories 27 calories
Step-by-step
- Roughly chop your onion, carrots, and garlic
- Preheat your Instant Pot to saute on high and add 1-2 tablespoons oil
- Pat dry your shanks and season generously on both sides with salt and pepper
- Brown your shank at least 1 minute per side
- Remove the shank and add your onion, carrots, and garlic. Cook until soft – about 2 minutes
- Add the wine and deglaze, scraping the burnt bits with a wooden spoon. Reduce until about half the wine is left – about 2 minutes
- Add 1 cup passata, herbs if using, and the shank to the pot. Set pressure to high and braise for 1 hour. Quick release when done and serve, garnish with grana padano, red pepper flakes, and flat leaf parsley if desired.
Tender marrow melting from a central bone into a glossy, tomato-laced reduction defines properly prepared osso buco. Pressure cooking accelerates this transformation significantly, compressing a multi-hour braise into a fraction of the time without sacrificing structural integrity in the meat. Patting the shank completely dry prior to searing ensures adequate Maillard reaction development on the surface, which builds foundational umami before the liquids enter the pot.
Deglazing with dry white wine requires reducing the alcohol by half to eliminate harsh acidic notes before the passata joins the aromatics. Chardonnay provides sufficient body for this reduction, whereas overly oaky bottles can impart unwanted bitterness during high-pressure processing. Scraping the bottom thoroughly with a wooden utensil prevents the burn notice common in electric cookers when tomato solids contact direct heat.
Fresh aromatics like carrots and onions soften rapidly under pressure, yielding a sweeter base than canned or dehydrated alternatives. Utilizing fresh herbs alongside the passata brightens the heavier protein, balancing the rich gelatin released from the connective tissue during the one-hour cooking cycle. Quick-releasing the pressure immediately stops the thermal degradation of the meat fibers, preserving a tender texture that holds its shape on the plate.
Garnishing with grated Grana Padano and flat leaf parsley adds necessary saltiness and herbal pungency just before serving. Red pepper flakes introduce a sharp heat component that cuts through the rich marrow and concentrated wine reduction. Allowing the finished shank to rest for five minutes off the heat helps redistribute internal juices trapped by the rapid cooking environment.
