Easy Osso Buco
By :Time Inc.
Print Recipe
Serve over saffron risotto or just plain rice or polenta.
Votes: 7
Rating: 3.29
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Difficult
Browse Category Meat
Cooking Technique Slow Cook
Main Ingredient Tomatoes, Veal, Wine
Prep Time 10 minutes
Cook Time 4 hours
Servings
6 servings
Ingredients
  • 1 cup onion finely chopped
  • 1/2 cup carrot finely chopped
  • 1/2 cup celery finely chopped
  • 1/4 cup chicken broth lower-sodium/ fat free
  • 1 tablespoon rosemary fresh, chopped
  • 2 teaspoons thyme fresh, chopped
  • 14.5 ounce San Marzano tomatoes whole tomatoes, drained and chopped, 1 can
  • 4 garlic cloves minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 4 teaspoons olive oil
  • 6 veal shanks 10-ounces each, 2 inches thick
  • 3/4 cup chardonnay or other dry white wine
  • 1/4 cup parsley fresh, finely chopped
  • 1 teaspoon orange rind grated
  • 1 small garlic clove minced
Course Main Course
Cuisine Italian
Difficulty Difficult
Browse Category Meat
Cooking Technique Slow Cook
Main Ingredient Tomatoes, Veal, Wine
Prep Time 10 minutes
Cook Time 4 hours
Servings
6 servings
Ingredients
  • 1 cup onion finely chopped
  • 1/2 cup carrot finely chopped
  • 1/2 cup celery finely chopped
  • 1/4 cup chicken broth lower-sodium/ fat free
  • 1 tablespoon rosemary fresh, chopped
  • 2 teaspoons thyme fresh, chopped
  • 14.5 ounce San Marzano tomatoes whole tomatoes, drained and chopped, 1 can
  • 4 garlic cloves minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 4 teaspoons olive oil
  • 6 veal shanks 10-ounces each, 2 inches thick
  • 3/4 cup chardonnay or other dry white wine
  • 1/4 cup parsley fresh, finely chopped
  • 1 teaspoon orange rind grated
  • 1 small garlic clove minced
Votes: 7
Rating: 3.29
Rate this recipe!
Instructions
  1. Combine first 8 ingredients (onion through garlic), 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in the inner pot of the Instant Pot.
  2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons of the oil to pan; swirl to coat.
  3. Sprinkle veal with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add half of veal to pan; cook 10 minutes, browning on all sides. Place veal in cooker. Repeat procedure with remaining 2 teaspoons oil and remaining veal.
  4. Add wine to pan, scraping pan to loosen browned bits. Bring to a simmer; cook until reduced to 1/2 cup (about 2 minutes).
  5. Pour wine mixture over veal in cooker. Close and lock the lid of the Instant Pot.Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode. Press [-] or [+] to choose 4 hours cook time. (Cook additional time, if necessary, until veal is very tender.)
  6. Remove veal from cooker; keep warm. Skim fat from surface of cooking liquid; pour cooking liquid into a medium saucepan.
  7. Bring to a boil over medium-high heat; cook until reduced to 3 cups (about 13 minutes), stirring occasionally.
  8. Combine parsley, orange rind, and 1 garlic clove in a small bowl.
  9. Divide veal among 6 shallow bowls; top evenly with cooking liquid and parsley mixture. Enjoy!
Recipe Notes

Place the veal shanks on their sides so that the meat can fit in the Instant Pot in a single layer

9 replies
  1. Lightupmylala
    Lightupmylala says:

    Meat was not as tender as i had hoped. Was on the dry side. Also recipe was confusing at the end regarding what to do with tomatoe, onions in the pot.

  2. Bella4ff
    Bella4ff says:

    It lacked a little something so when I reduced the sauce at the end I added about half of the juices drained from the tomatoes back in and reduced it a little more than called for but otherwise it was a great recipe and I’d definitely make it again. I seved it over the classic saffron risotto…perfect pairing.

  3. Debby1960
    Debby1960 says:

    I made this by the instructions and meat was tough so I switched it over to roast beef, cooked it for 45 minutes and the meat fell off the bone so the next time I make it I think I’m just going to cook it that way just like you do at the roast beef.

  4. Debby1960
    Debby1960 says:

    Instead of wine i used beef both and all tomato juice.
    When done i put on saute 3/4 cup beef both left over juice & thinked with corn starch
    Serve with rice

  5. Tbosnyak2
    Tbosnyak2 says:

    Simply the best! I would say, it is a very easy recipe to follow, i did nit have any difficulty at all!

    Wonderful and totally delish!

  6. BillL
    BillL says:

    Cook time way under estimated. Should be @least 6 hrs. Slow cooking not this pots forte! Suggest making your own (or favorite bottled) sauce for tastiest results.

  7. Fallbackdown
    Fallbackdown says:

    Why wouldn’t you just use the pressure cook mode and have it done in about an hour and a half? You also get more gelatin out of the shanks to naturally thicken the sauce.

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