Easy Osso Buco


  • 1 cup onion
  • 1/2 cup carrot
  • 1/2 cup celery
  • 1/4 cup chicken broth
  • 1 tablespoon rosemary
  • 2 teaspoons thyme
  • 14.5 ounce San Marzano tomatoes
  • 4 garlic cloves
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 teaspoons olive oil
  • 6 veal shanks
  • 3/4 cup chardonnay
  • 1/4 cup parsley
  • 1 teaspoon orange rind
  • 1 small garlic clove
  • 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.
  • Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons of the oil to pan; swirl to coat.
  • 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.
  • Add wine to pan, scraping pan to loosen browned bits. Bring to a simmer; cook until reduced to 1/2 cup (about 2 minutes).
  • 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.)
  • Remove veal from cooker; keep warm. Skim fat from surface of cooking liquid; pour cooking liquid into a medium saucepan.
  • Bring to a boil over medium-high heat; cook until reduced to 3 cups (about 13 minutes), stirring occasionally.
  • Combine parsley, orange rind, and 1 garlic clove in a small bowl.
  • Divide veal among 6 shallow bowls; top evenly with cooking liquid and parsley mixture. Enjoy!
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