I love osso bucco, the perfect example of peasant cooking. The big round of shank meat, the herb and citrus flavor of the gremolata, the melting marrow from the big central bone. The only thing is - traditionally, it is made with veal shank. And with the cost of veal, this really isn't peasant cooking any more.
*OK, I'm cheap. Well, until it's time to buy a new kitchen gadget, then I won't be stopped. You expect me to be consistent?
Luckily, beef shanks are a lot less expensive than veal shanks, and provide just as good of a meal. Here's my "weeknight" osso bucco, prepared in the pressure cooker.
*Don't have a pressure cooker? No worries. See the Variations section for instructions on cooking with a standard dutch oven.
Recipe: Pressure Cooker Beef Shank (Osso Bucco)
Inspired By: Lorna Sass Pressure Perfect
Equipment
- Pressure cooker, at least 6 quarts (I use my giant Kuhn Rikon 12-quart pressure cooker)
Pressure Cooker Beef Shank (Osso Bucco)
- Total Time: 1 hour 10 minutes
- Yield: 6
Description
Pressure cooker osso bucco. Beef shanks, meltingly tender in under an hour.
Ingredients
- 1 teaspoon vegetable oil
- 6 thick beef shank slices (1 ½ to 2 inches thick), about 3 pounds
- 3 teaspoons Diamond Crystal kosher salt
- 1 ½ teaspoon fresh ground black pepper
- 1 large onion, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 4 cloves garlic, crushed
- 1 tablespoon tomato paste
- 2 sprigs thyme (or 1 teaspoon dried thyme)
- ½ teaspoon kosher salt
- 1 cup chicken stock (preferably homemade)
- ½ cup dry white wine
- 15 oz can diced tomatoes
Gremolata
- 1 clove garlic, minced
- zest of 1 lemon
- 1 cup parsley leaves
Instructions
- Season and sear the shanks in two batches: Trim all the fat you can from the outside of the beef shanks, then (optionally) tie with twine to hold them together. Season the shanks with 3 teaspoons salt and 1 ½ teaspoon pepper. Heat 1 teaspoon of vegetable oil over medium-high heat in the pressure cooker pot until shimmering. Add half the shanks, and sear for 3 minutes per side, or until well browned. Remove the browned shanks to a bowl. Add the second half of the shanks to the pot, and sear for 3 minutes per side. Move the second batch into to the bowl. Pour off all but 1 tablespoon of the oil and fat in the cooker.
- Saute the aromatics: Add the onion, celery, carrot, garlic, tomato paste, and thyme to the pot. Sprinkle with ½ teaspoon salt. Saute for five minutes, or until the onions are softened. Add the chicken stock and wine to the pot, increase the heat to high, and scrape the bottom of the pot to loosen any browned bits from the bottom.
- Pressure cook the shanks: Add the shanks and any liquid in their bowl back into the pot. Submerge the shanks in the liquid as much as possible. Pour the tomatoes on top, but don't stir. Lock the lid on the pressure cooker, bring the pressure cooker up to high pressure, then cook at high pressure for 30 minutes in a stovetop PC, 36 minutes in an electric PC. Remove from the heat, allow the pressure to come down naturally for 15 minutes, then quick release any pressure left in the pot.
- Prepare the gremolata: While the shanks are cooking, make the gremolata. Mince the garlic, lemon zest, and parsley leaves together, then toss in a small bowl to combine.
- Prepare the sauce: Remove the shanks to a serving platter. Pour the sauce into a fat separator, let it rest for ten minutes for the fat to surface, then pour into a serving boat. To serve, put a shank on the plate, pour some sauce over the top, then sprinkle a little gremloata on top.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Pressure Cooker
- Cuisine: Italian
Notes
- Veal Osso Bucco: As I said in the opening, real osso buco uses veal shank, not beef shank. Veal shank tastes great…but is really expensive. If you can afford it (or find it cheap), it cooks exactly like beef shanks - use the same instructions and timing.
- Don't have a pressure cooker? No worries. Use a heavy bottomed dutch oven with a lid, and increase the amount of chicken stock to 2 cups. Follow the instructions right up until "lock the lid". Then, instead of pressure cooking, bring the pot to a boil, and cover with the lid. Move the pot to a preheated 350*F oven and bake for 2 hours, until the beef shanks are tender. Continue with the prepare the gremolata step.
- Serve with polenta or mashed potatoes to soak up the extra sauce. Also, the marrow in the bones may be the best part of the meal - scoop it out and serve on toast. (Or just eat it straight up, like I do.)
- If you have the time, refrigerate the shanks overnight to help remove the fat. After cooking, let the shanks cool to room temperature, then refrigerate overnight, or up to 3 days. This will let the fat rise to the surface and solidify. To serve, lift the solid fat from the shanks, then reheat the shanks over medium heat on the stove.
- The marrow is the best part of this dish, especially spread on toast. Mmmm...beef marrow...
What do you think? Questions? Other ideas? Leave them in the comments section below.
Related Posts:
Pressure Cooker Pho Bo (Vietnamese Beef Noodle Soup)
Pressure Cooker Short Ribs with Mexican Flavors
Pressure Cooker Chinese Pork with Dried Plum Sauce
Inspired by:
Lorna Sass Pressure Perfect
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Julie says
Excellent! Followed recipe except my 4 shanks weighted more than 3 lbs. The marrow was no longer in the bone when I took the meat out. I made this a few months ago and we loved it. I served over orzo. I can't remember if its soupy enough to call it stew. Can I cut carrots, celery, and onion into chunks instead of diced and convert it to a stew? I just think the beef shank is perfect meat for a stew!
★★★★★
Mike Vrobel says
You can cut the vegetables into chunks...but they are probably going to disintegrate after 30 minutes in the pressure cooker.
Shanna Munoz says
This is the fourth time I’ve made this. It’s an excellent recipe. Thank you. I’m just wondering what is everybody cook as a side dish?
★★★★★
Mike Vrobel says
I make mashed potatoes or polenta as a side.
Britt Wambach says
Hey Mike! Can’t believe I haven’t reviewed this recipe yet, since I’ve made it at least a half a dozen times over the past year! So, OMG! Thanks so much for what you do! You have some terrific recipes, as well as techniques! I’ve been pressure cooking with my Ninja Foodi for almost 4 years and love finding sites like yours that highlight delicious, gourmet food done quickly! I always buy shanks when I can find them on sale, and your recipe includes typical pantry and fridge staples. It’s also versatile when serving: I’ve served this over mashed potatoes, roasted potatoes, risotto, rice, noodles, etc! Thanks again! So delightful!
★★★★★
Mike Vrobel says
You’re welcome!
Pontus Rydin says
OMG! This is one of the best recipes ever! I forgot to buy crushed tomatoes, so I throw in a can of Amy’s chunky tomato soup. Absolutely insanely delicious! Saved the broth. It makes an amazing soup!
★★★★★
aoc says
Do the shanks have to be cooked in a single layer, or can you stagger them on top of each other?
Mike Vrobel says
Staggering works - just don't pack them in too tight.
Lola Hernandez says
I got beef shanks in my 5 Mary's farm club box and had no idea what to do with them. I found your recipe and made it tonight and it was delicious. Now I'm hoping we get beef shanks again!
★★★★★
Mike Vrobel says
I’m glad you enjoyed it!
Cindy says
We really enjoyed the flavor of the beef, and the gremolata made the flavor pop! Next time I will thicken the sauce a little though. I felt like it was too thin. The clover was amazing though!
★★★★★
Nansile says
My hubby loves Osso Bucco, if it is ever on the menu, he orders it. And he is a fussy eater. I am trying it tonight in my Ninja Cooker, roasting it tho. Hope he love is. I could not find veal shanks in our small town, so Beef shanks it is. Thank you for the recipe.
★★★★★
Barb says
I found some lovely shanks on sale today, so did a quick search and came up with this one. Osso Bucco for lunch, we live in amazing times!
★★★★★
Jessica says
Making this for the 2nd time tomorrow (for Easter dinner!). Incredible recipe, we love the rich bone marrow paired with the zesty gremolata. Lovely, thank you!
★★★★★
Mike Vrobel says
You're welcome! I'm glad you're enjoying it as much as I do.
Bonnie says
Excellent! The sauce is very tasty. I forgot the tomato paste but it still tasted great. The paste may have thickened the sauce a bit. I have printed out the recipe and will certainly make it again.... and again...
★★★★★
Margi says
Made this last week and we are still snacking on it. Even nuked (do it gently with your microwave set to half power for about 30-40 seconds) it is still pretty great. Wish I could add a pic here, but I did post to Instagram. Used baby carrots instead of chopped and had to brown half of the shanks in a skillet due to time constraints because my shanks were huge--other than that I followed the recipe. Like many have said, when you Google an InstaPot recipe you are bound to find dadcooksdinner and he notoriously pulls off every recipe he posts (at least that has been my experience. This is now exception. Only thing I do different is add a bit of olive oil to my gremolata. Its just the way a learned in culinary school, but not everyone does it and it does add fat. Anyway, thanks "dad" it was delish.
Mike Vrobel says
Thanks!
Susanne says
I’ve had my pressure cooker for more than a year and have never used it. A few months ago, several beef shanks had been marked down do to their due date. I’ve had them in the freezer for a while and looked up a recipe earlier today to cook them. That’s when I found your recipe.
I have to admit I’m not a fancy cook, the easier the better and ingredients like thyme and dry wine don’t usually make it in to my dishes as they seems too fancy and I’m not sure we’d like the taste.
I made your dish exactly as written...even used some of my Pinot Grigio as the wine. AMAZING! Not only and I crazy about the pressure cooker and the short time it took for such an amazing dish but the FLAVOR!
So glad I gave this a try. Your recipe has been printed and added to my address book. Thanks so much!!!
★★★★★
Michelle says
Love this recipe! Thanks
★★★★★
Kelly Gilcrist says
This is cooking now and smells amazing. Whenever I Google a recipe for my IP and your version comes up I always use it and they have all been great! Thanks so much for sharing!!!
Jon C says
Made this and subbed in a dry red for the white, added crimini mushrooms. Served over parmesan mashed potatoes. So very good.
★★★★★
HG says
I have made this recipe 4 times now using pork shank when I can find it. It is better than any upscale restaurant can make!
It will be tonight's Valentine's meal--
★★★★★
TKG says
I saw beef shin at the butcher, who mentioned Osso Bucco as a good dish for it. Anytime I google 'pressure cooker [insert dish name here]' your site pops up, and I've yet to be disappointed by a recipe. Thanks so much for taking the time to post them. I have the same 12-qt Kuhn Rikon as you, as well as an Instant Pot, and I owe both those purchases to your positive reviews as well. Indispensable items in my cooking aresenal!
Kimberly says
Dannnng, this was sooooo delicious! And the first time I ever cooked a beef shank. Thank you!!!
Brian says
Second time making this in my Instant pot. Simple and very tasty! The Beef shank went on sale
again making it tonight.
Sherry says
I was looking for an Osso Buco recipe for my new InstantPot ~ this was perfect! I made it exactly as called for, using Pinot Grigio. The only change I made was added 2oz chopped anchovy fillets to the gremolata - yum! Served with salad and over salted, warmed zucchini noodles for Paleo friendly - although Husband did have toast with the marrow!
Delicious ~ thank you!
Yamilet Navarro says
Thank you for a delicious and easy recipe! First time preparing Osso Bucco and in my brand new Insta Pot...definitely delish! Happy Holidays and thank you for sharing.
★★★★★
Terri says
Excellent recipe!! Thank you! My husbands favorite! First time making with beef but it was delicious!
★★★★★
Mike Vrobel says
You're welcome!
Doug says
My 94 y/o mother-in-law who is Very PICKEYYYYYY.....went back for seconds, unbelievable!
Excellent recipe.
Thank you very much
★★★★★
Ann says
Mike this osso bucco was outstanding! This will definitely be a go-to recipe for us.
The only difference I made was adding a bit more salt, pepper, and garlic.
LOVE it!
Thanks again for a recipe that uses big ol' pieces of shank. 😀
★★★★★
Ann says
Mike, thanks so much for this recipe! I've been searching for one that uses beef shanks instead of veal shanks for a LONG time.
Two questions.
1. How many pounds of osso buco would you say you're using here?
2. I have shanks of the right thickness, but they're VERY big--about 5 inches across at the widest point and weighing about 22 ounces each. I reckon I could fit a max of two in the pressure cooker without crowding. Suggestions on time, etc.?
Thanks SO much!!!
Mike Vrobel says
I'm using about 3 pounds of beef shanks. And, use the timing as stated in the recipe - the thickness matters more than the width.
Renee says
Uh oh, I seemed to remember that this needed 2 hours in the Instant Pot and it's on now - I wonder what will happen if I cook it that long? And I forgot to put the garlic in. Thoughts?
Mike V says
Hit "cancel/keep warm" on the cooker after the appropriate cooking time.
CarolCV says
Made this exactly as written for my DH's birthday. Everyone loved it. I prepped it in advance by searing the meat and sautéing the vegetables. About 60min before we were ready to eat, I pushed the button on my electric pressure cooker for meat 36 min. I served it with green beans and salad. This was my first time serving beef shank. I bought mine at BJs. After I bought it, I also shopped at Market Basket and Shaws, and looked to see if they carried beef shanks, but didn't see it Thank you for the great recipe
Mike V says
You're welcome!
JeanneS says
I have made Osso Bucco with big, chunky country style pork ribs when the beef prices are getting ridiculous. It is absolutely delicious. Now that I have an electric pressure cooker, I was looking forward to trying to cook O.B. in it. Thanks for the recipe!
Steve Skelton says
This is unbelievably delicious. I have the same pressure cooker and decided to make this tonight and it was 5 star fabulous. Thanks for a great recipe.
★★★★★
Joe Innecken says
Love the way you explain the recipe This is the 1st recipe i'm gonna do by you. The Beef Shank. I am using 2 BIG shank cuts I guess ill reduce the ingredient piortions portions by half
Adam says
What wine do you recommend for this?
Mike V says
Fruity red without a lot of oak - I'd go with an Italian red blend, or a Cote du Rhone style blend.
Mike V says
Whoops - sorry about the previous answer - wrong recipe.
Any dry White wine will work with this recipe. (That's why I didn't get any more specific in the recipe itself.)
I use Pinot Grigio or Sauvignon Blanc, because I like them, so they're what I usually have on hand.
The wine adds an undercurrent of fruit and acid; by the time the pressure cooker is done with it, most other differences in the wine will be cooked away. I have used my mom’s favorite - cheap chardonnay - and really couldn’t tell much of a difference in the end.
Alfred Gorlick says
Excellent recipe. You are correct, beef shank is from the leg. Having said that, why do you keep referring to it as "ribs"?
Mike V says
Crap. Cut and paste will be the death of me. Fixed.
Mike V @ DadCooksDinner says
You're welcome, and that does sound like a fantastic pairing!
GregDarcy says
I teamed this with Laura's (HipPressureCooking) lemon and pepper risotto today. Both were brilliant in their own right and a perfect match for each other.
Thank you for the inspiration
Mike V @ DadCooksDinner says
Glad you enjoyed it!
DLopez says
Awesome recipe!! Meat was super tender and sauce really flavorful. All the steps were spot on. Definitely making again.
Mike V @ DadCooksDinner says
Good luck!
patscomputerservices says
Thank you. I'm going to be cooking this as part of a Whole 30 challenge (or maybe just a Paleo Challenge in general), and in the Whole 30, you're not allowed wine or any alcohol.
Mike V @ DadCooksDinner says
Great! You're welcome, I'm glad it worked for you.
Ray Morford says
There is nothing wrong with the marrow. Some of you picky eaters need to get over it. Some in my household say it's a texture thing. GET OVER IT....It's all about the flavor.
Mike V @ DadCooksDinner says
You're welcome. Isn't it great? Now that the weather has turned cold, I'm going to have to make this again...
Tori says
I just made this last night and it was delicious! I'm new to cooking with a PC and am very impressed so far. Thanks for sharing the recipe.
Mike V @ DadCooksDinner says
Thank you, and good work improvising the ingredients.
maria says
Wow - my first beef shank, my first time cooking it in a pressure cooker and wow, it was so delicious. I had to improvise because I didn't have all the ingredients for the aromatics ( I used onion, green beans, oregano and parsley!) and I didn't have fresh parsley for the gremolata but let me say - that lemony gremolata was KEY. The meat was fork tender, the flavor - I didn't even need the sauce, it was so moist and tasty. And, the marrow was the best part. My bones were small so I only got a tiny bit of marrow;( Anyway, good job, Dad. This is a keeper!
Steph Bo says
I'm new with the pressure cooker so have been looking for recipes, and this one was great! first time using beef shanks and first time with the pressure cooker! thank you for your recipe!
Mike V @ DadCooksDinner says
Thank you!
RMADJA says
Great. I have made this with veal, and today with chicken thighs - that was handy in the freezer. Both times GREAT.
Mike V @ DadCooksDinner says
You're welcome!
Janice Yu says
This was our first ever attempt at Beef Shank and it was deelish! Thank you for the recipe!
MikeV @ DadCooksDinner says
@Family Values:
Great! I hope it tasted as great as it did for me...
Family Values says
It's cooking now!
MikeV @ DadCooksDinner says
@Melissa from the Blue House:
Thank you!
@honeybee:
I'm sorry, I'll see what I can do about the volume measurements...
Melissa from the Blue House says
Just stumbled upon your blog this week and I LOVE it! Hope you don't mind; I stole one of your pictures and posted it along with a link to your blog, here --> http://fordsbigbluehouse.blogspot.com/2011/10/follow-friday-four-great-blogs.html
Love, your newest follower 🙂
honeybee says
Hi Mike:
I love your blog and have made your pressure cooked beef stock with much success.
I was wondering if you have ever considered providing weight measurement as well as volume measurements in your recipes?
Your European readers would be very grateful! 🙂
MikeV @ DadCooksDinner says
@Declan:
The marrow is the best part. My first reaction was the same - yuck, marrow? But you need to try it with an open mind. Spread it on some toast, and see what you think of it.
@Russ Gladden:
Thank you!
Bette says
Ingredients say 1/2 teaspoon freshly ground pepper. But the directions say 1-1/2 teaspoon freshly ground pepper. Which amount is correct?
Mike V says
1 1/2 teaspoons is correct. Fixed the ingredient list.
Russ Gladden says
Man you rock. Looks wonderful!!
Declan says
You remind me of my grandmother who used to crack open the bones and suck the marrow out. I still cringe while thinking about it.
I'd like to make this but I don't know if I could touch the marrow.
Dan says
Give the marrow a try; it really is the best part! Spread some on toast and enjoy!