Osso Buco

Osso Buco is an Italian classic, and with good reason. The tender, fall-off-the bone beef shank cooked in red wine with vegetables and aromatics, is the epitome of comfort food. Cooking the meat in an Instant Pot cuts down on the cooking time considerably without compromising on flavor.

Ingredients Needed:
Beef shin / sliced beef shanks. Traditionally veal shanks are used but as they aren’t always easy to find, using beef shin is a great alternative.
Extra virgin olive oil.
Aromatics: This dish starts with a soffrito base. Soffrito (similar to the French Mirepoix), is a mixture of onions, carrots and celery which adds incredible flavor and depth to stews and soups. I also added garlic and fresh thyme. Other herbs like rosemary will also be delicious.
Red wine. I used Cabernet Sauvignon but any full-bodied red wine will be delicious. Chianti is a good Italian option. Dry white wine is more traditionally used but I love the flavor of red wine with beef.
Canned tomatoes. I used chopped tomatoes but whole canned tomatoes can also be used.
Beef stock/beef broth.
Salt and black pepper.
Optional: I served the osso buco with Gremolata which is a mixture of fresh parsley, garlic and lemon zest.

For the Risotto Milanese
Onion.
Garlic.
Risotto rice. I used Arborio rice but Carnaroli rice can also be used.
Chicken stock. Vegetable stock can be substituted.
Saffron.
Parmesan cheese.
Butter.
Salt and black pepper.

How to make Osso Buco:
Sear the meat: Pat the beef shin dry with paper towels then season generously with salt and pepper on both sides. Sear the beef in the Instant Pot on the sauté function then remove and set aside.
Make the stew: Add another tablespoon of olive oil to the pot and add the chopped vegetables. Allow to cook for a few minutes then pour in the wine. Allow to deglaze then add the tomatoes and stock. Season with salt and pepper then add the meat to the pot.
Pressure cook: Cover with the lid and make sure the valve is set to “sealing”. Pressure cook the osso buco for 45 minutes on high pressure then quick-release the pressure.
Reduce: To thicken the sauce slightly (optional), remove the meat from the sauce then simmer the sauce on the saute function for a few minutes until slightly reduced. You can also add a few teaspoons of cornstarch mixed with water to thicken the sauce. Taste and adjust seasoning if necessary.

Serve: Serve the Osso Buco with risotto Milanese and gremolata.

Can I make this ahead?
The osso buco can be made up to 3 days in advance and kept in an airtight container in the refrigerator or frozen for up to 3 months. Allow to thaw overnight in the fridge and reheat before serving. Leftovers can be stored in the fridge for up to 3 days.