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Preparing classic Osso Buco has never been this easy or fast! When you make Osso Buco in your Instant Pot, the meat comes out ultra-tender and the sauce is rich and delicious, and it’s all cooked in about an hour!


  • 2 lbs. osso buco (veal or beef shanks) approximately 1.5 inches thick
  • 2 Tablespoons olive oil
  • 2 cloves garlic minced
  • 1/2 medium onion, diced
  • 2 medium carrots sliced into 1/2 inch rounds
  • 1 stalk celery diced
  • 1/2 cup dry white wine like Pinot Grigio or Sauvignon Blanc. Substitute red wine if needed.
  • 14 oz. diced tomatoes, about 1.5 cups
  • 1 cup beef broth
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Gremolata, optional, for serving
  • 1 Tablespoon lemon zest
  • 2 Tablespoons minced parsley
  • 1 clove garlic
  • olive oil

Baked Chicken Thighs


  1. Turn the Instant Pot to Sauté Mode on High.
  2. Meanwhile, take a few paper towels and pat both sides of the meat dry. Season the meat on both sides with salt and pepper.
  3. Add the oil to the inner pot, then carefully set the meat in the inner pot. Allow the meat to brown on each side for about 3-4 minutes, then set it aside on a plate.
  4. Note: If you’re using a 4 or 6 qt. Instant Pot, brown one piece of meat at a time to avoid overcrowding.
  5. Keeping the Instant Pot set to Sauté mode, add the carrots, onion, celery, and garlic. Saute the vegetables for 4-5 minutes, just until softened slightly.
  6. Add the wine. Use a wooden spoon to scrape all the brown bits from the bottom of the pot.
  7. Stir in the tomatoes, stock, herbs, and seasonings.
  8. Return the browned meat to the Instant Pot.
  9. Note: The meat does NOT need to be completely covered by liquid. The pieces of meat can be overlapping if necessary.
  10. Cook the dish. Close the lid and turn to High Pressure for 45 minutes. Allow for a NPR (natural pressure release), which means simply waiting for the pressure to naturally dissipate over time. It usually takes 15-20 minutes.
  11. Carefully open the lid and remove the meat and rich broth for serving!
  12. Optional: Osso Buco is traditionally served with a bit of gremolata on top. Make a simple gremolata by combining 1 tablespoon lemon zest, 2 tablespoons minced parsley, 1 clove minced garlic, and 1 teaspoon oil together. Sprinkle each bowl with a bit of gremolata.


Storing leftovers: Allow the Osso Buco to cool, then transfer to an airtight container. Store in the refrigerator for 3-4 days, per USDA.

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By KhaliL

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