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Pressure Cooker Osso Buco

Milanese braised veal shanks with a rich soffritto, white wine, and tomato sauce, finished with bright gremolata - reduced from hours to under an hour in a pressure cooker. Serve over risotto or polenta.

85 minHardServes 4540 cal/serving

ItalianDinnerPressure CookerStandardLow CarbEgg-FreeNut-FreeCorn-Free

Ingredients

  • 4 shanks veal shanks, cross-cut (osso buco cut), tied with kitchen twine
  • 1.5 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 1/4 cup all-purpose flour
  • 4 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 2 medium carrot, finely diced
  • 2 celery stalk, finely diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 can diced tomatoes (canned)
  • 1 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 1 cup low-sodium beef broth
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 1 lemon lemon zest (for gremolata), finely grated
  • 1/4 cup fresh flat-leaf parsley (for gremolata), finely chopped
  • 1 garlic clove (for gremolata), finely minced

Instructions

  1. 1

    Pat 4 shanks tied with kitchen twine veal shanks, cross-cut (osso buco cut) dry. Season all over with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper, then dust lightly with 1/4 cup all-purpose flour, shaking off any excess.

  2. 2

    Set the pressure cooker to saute mode and heat 4 tbsp olive oil with 2 tbsp unsalted butter. Sear shanks for 4 minutes per side until deeply browned. Work in batches to avoid crowding. Transfer to a plate.

  3. 3

    Add 1 large finely diced yellow onion, 2 medium finely diced carrot, and 2 finely diced celery stalk to the pot. Cook 5 minutes, scraping up browned bits. Stir in 4 minced garlic cloves and 2 tbsp tomato paste and cook 1 minute more.

  4. 4

    Pour in 1 cup dry white wine (Pinot Grigio or Sauvignon Blanc) and simmer 2 minutes. Add 1 can diced tomatoes (canned), 1 cup low-sodium beef broth, 4 fresh thyme sprigs, and 2 bay leaves. Return shanks to the pot, standing them upright so the marrow is preserved.

  5. 5

    Seal the lid and cook on high pressure for 35 minutes. Allow a 15-minute natural pressure release, then quick-release any remaining pressure.

  6. 6

    Verify the veal has reached an internal temperature of at least 160°F (71°C) and the meat is pull-tender. Remove and discard thyme and bay leaves. Cut off and discard the kitchen twine.

  7. 7

    While the pressure releases, combine 1/4 cup finely chopped fresh flat-leaf parsley (for gremolata), 1 lemon finely grated lemon zest (for gremolata), and 1 finely minced garlic clove (for gremolata) to make the gremolata.

  8. 8

    If desired, set the pot to saute and reduce the braising liquid for 5 minutes to concentrate the sauce. Serve shanks with sauce ladled over, topped with gremolata.

Questions

Can I make Pressure Cooker Osso Buco dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Pressure Cooker Osso Buco gluten-free?

Yes. The gluten in this entry is 1/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Pressure Cooker Osso Buco keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Pressure Cooker Osso Buco?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

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