Try this One-Pot Osso Buco recipe, or contribute your own.
- salt and pepper
- 2 bay leaves
- 1 medium onion diced
- zest of 1 lemon
- 2 tablespoons chopped parsley
- 4 veal osso buco shanks or lamb shanks (about 1.4 lb
- 1 tablespoon coconut oil or olive oil
- 1 large carrot diced
- 1 large celery stick diced1 teaspoon coconut oil or olive oil
- generous pinch of salt and pepper
- 2 large cloves of garlic diced or sliced
- 1/3 cup red wine or white wine
- 2 cups chicken stock (i used water and 1 cube stock)
- 1 cup tinned chopped tomatoes1 tablespoon tamari or soy
- 1 cup uncooked basmati organic rice
- 3-4 tablespoons finely chopped parsley
- 1 small clove of garlic grated
- Carbohydrate 8.84758 g
- Cholesterol 0 mg
- Fat 0.15779 g
- Fiber 1.99460002732277 g
- Protein 1.03916 g
- Saturated Fat 0.045993 g
- Serving Size 1 1 Serving (92g)
- Sodium 34.8631432291667 mg
- Sugar 6.85297997267723 g
- Trans Fat 0.045966 g
- Calories 38 calories
Step-by-step
- Pat-dry the meat using paper towel.
- Season the meat with a little salt and pepper.
- Add coconut or olive oil to the Instant Pot and press Sauté. Once hot, add the veal shanks and pan-fry for 20-30 seconds on each side to seal. You can do this in batches, if you can't fit all four pieces in the pot.
- While still on Sauté, remove the shanks to a plate. Add the onion, carrot and celery with an extra teaspoon of coconut oil and some salt and pepper. Cook for 5 minutes, stirring a few times.
- Add red wine and stir for 30 seconds. Then add the rest of the ingredients, except for rice, and stir through. Return the meat to the pot and submerge under the sauce, allowing some of the vegetables to go above and in between the pieces. Press Keep Warm/Cancel to stop the Sauté process.
- Place and lock the lid, making sure the steam release handle is pointing to Sealing. Press Manual (High Pressure) and set the timer to 45 mins. After 3 beeps, the pressure cooker will start going.
- In the meantime, soak a cup of rice in double the cold water for 45 minutes. Rinse well and leave in the sieve to strain.
- Once the timer goes off, let some of the pressure release naturally for 5 minutes, then use the quick release method to let the rest of the steam out. Once the pressure valve is down, open the lid. Remove the bigger pieces of the meat (it should be falling off the bone) to a plate. Add the uncooked rice to the pot and stir through. Place the meat and bones back on the top and allow to submerge slightly.
- Press and lock the lid of the pressure cooker. Press Rice function key (Normal, 10 Minutes) and let it do its thing. Prepare the gremolata by mixing chopped parsley with grated lemon zest and garlic in a little bowl.
- Once the timer goes off, release the pressure naturally for 5 minutes, the use the quick release method. Open the lid and serve the osso buco rice topped with a generous sprinkle of gremolata.
Traditional osso buco requires hours of steady oven heat to break down connective tissue, but pressure cooking achieves that same tender result in a fraction of the time. Searing the shanks first builds deep flavor via the Maillard reaction, so keep the pot hot and do not crowd the meat. When browning bone-in cuts, ensure the surface moisture is fully blotted with paper towels to encourage proper caramelization rather than steaming. Deglazing the pot with wine lifts the browned bits from the bottom, incorporating those sugars back into the braising liquid. The aromatic base of onions, carrots, and celery acts as a natural thickener as the starches break down under pressure. While the recipe uses a single pot for both the meat and the basmati rice, you can easily scale the ingredient quantities up or down by maintaining a strict one-to-two ratio of rice to liquid if adjusting yields for larger gatherings. Finishing the dish with a vibrant gremolata of raw garlic, lemon zest, and parsley cuts through the rich, savory sauce with bright, pungent oils. Serve this meal alongside crisp, bitter greens dressed simply in lemon juice and olive oil to balance the heavy protein and starchy grains on the plate.
