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.
For another Italian style braised beef recipe in the pressure cooker, check out my Instant Pot Boneless Short Ribs.
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)
📖 Recipe Card
Pressure Cooker Beef Shank (Osso Bucco)
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
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.
Equipment
Buy Now → - Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 shank
- Calories: 371
- Sugar: 4.8 g
- Sodium: 1049.7 mg
- Fat: 10.3 g
- Carbohydrates: 11.7 g
- Protein: 52 g
- Cholesterol: 89.8 mg
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
Instant Pot Easy Braised Oxtail
Inspired by:
Lorna Sass Pressure Perfect
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Tanya says
This was one of the best meals I have ever made, and I cook a lot. We happened upon beef shanks at the store and decided to grab them, figuring it was something different and we'd find a way to make them. My husband found this recipe and it was so easy and delicious. I actually made it the night before so I could reheat it quickly after work the next day and it came out great! We simmered it the next night in a skillet to reheat, but I just had the leftovers via microwave and even then it heated up well and was so tender. I'm thinking of trying the recipe with chicken because it sounds yummy as well. Thank you! I'll have to try more of your recipes.
Mike Vrobel says
You’re welcome, I’m glad you enjoyed it!
Gary says
Took a chance and tried this recipe. I was very pleased with the outcome! Didn't do the gremolata and didn't need it. Will do again. Thanks!
Mike Vrobel says
You’re welcome, I’m glad you enjoyed it!
Teri Wojdyla says
Have made this recipe with beef shanks, was delicious. Now going to try with Buffalo shanks. Think it will rock!!
Mike Vrobel says
Good luck!
Elena says
I have made this recipe twice. It's perfect. The simplicity of both the preparation & cooking makes it seem unlikely to be as tender & deeply flavorful as it is. The dish is a beautifully savory with a balancing freshness from the simple gremolata.
We only had two beef shanks for 4. After the initial 30 minute instant pot cooking time I added 3 Italian sausages sliced for 5 minutes to the pressure cooker. We just wanted to make sure there was enough for everyone. I served it with braised kale & creamy polenta. Truly the easiest weeknight dinner I have made in weeks but no one would ever know! Definitely a special treat for my husband heading out of town for the next two weeks. I would definitely recommend this recipe for a special weekend dinner. Foolproof.
Mike Vrobel says
Thank you! I'm glad you enjoy it.
Jeffrey Ouimet says
A huge thank you Mike! I made this recipe exactly as you wrote it. My lady friend said it was the best beef meal she's ever had. That's high praise from a professional cook and the daughter of butcher. You made me look great Dad!
Mike Vrobel says
You’re welcome. I’m glad I helped you look good!
Sam says
10/10
Mike Vrobel says
Thanks!
Crystal says
Very tasty for little effort, if you ask me! Used a couple of large shanks but wish I'd had more! Served with couscous on the side and might go all out with polenta next time. It's worth the extra effort. Try it and have a happy belly!!
Mike Vrobel says
Thank you!
Pat Nugent says
Why do you like white wine over red wine when pressure cooking beef shanks.
Mike Vrobel says
White wine is traditional with Osso Bucco. But, red wine will work too.
Norah says
I just made it and it came out amazing! Thank you!
Will keep this in my bookmarks for future reference!
Mike Vrobel says
You’re welcome, glad you enjoyed it!
John says
Question. Do you use, or ever heard of anyone using, pancetta in the osso buco recipe?
Mike Vrobel says
Some people like to dice it up and sauté it with the vegetables at the start of the recipe. I don't bother, because I think the beef adds enough flavor that the pancetta would be missed, but if you want to add some, go right ahead! Dice up about 4 ounces of pancetta and add it with the onions.
John D'Oria says
In your recipe for Beef Osso Buco in an Insta-Pot you say to add 1-15oz can of diced tomatoes. Is that with the liquid or drained?
Mike Vrobel says
With the liquid
Sandra says
I tried this for the first time, it is delicious! I did need to boil them in my stove top pressure cooker an extra 15 min, so 45min in total. And I added more veg to the mix, so it became a meal on its own.
Mike Vrobel says
Glad you enjoyed it!
Carolina A B says
I've been making your recipe for more than 10 years!
Mike Vrobel says
Wow, a long-time reader! Thank you!
KeLoh says
Awesome sauce. Thanks for sharing.