Osso Buco Alla Vodka


  • 1/2 cup all-purpose flour with a few pinches of salt black pepper and garlic powder mixed in
  • 4 - 6 bone-in veal shanks
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp salted butter
  • 2 large shallots
  • 3 cloves garlic
  • 1/2 cup vodka
  • 1 cup chicken broth
  • 1 1/2 cups marinara sauce of your choice
  • 1 can stewed tomatoes (14.5 oz)
  • 1/4 cup heavy cream or half-and-half
  • 1 pound shredded mozzarella cheese
  • 1 cup grated parmesan cheese
  • 1 package Boursin herb cheese (5.2 oz)
  • 1/3 cup fresh oregano leaves
  • Put the flour mixture on a large plate. Fully dredge the veal shanks in the flour mixture so all sides are fully coated.
  • Add the olive oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. After 3 minutes of heating, in batches, lightly brown the veal shanks for 1 minute on all sides (they should not be fully cooked at all—just a light sear). When done, transfer the shanks to a plate to rest.
  • Add the butter to the pot. As it’s melting, scrape the bottom of the pot so any flour remnants come up. Add the shallots and garlic and sauté for 3 minutes, until softened.
  • Add the vodka and let simmer for 1 minute, continuing to deglaze the bottom of the pot.
  • Add the broth and the marinara sauce. Stir well. Return the veal shanks to the pot, layering them on top of one another. Top with the stewed tomatoes.
  • Secure the lid and move the valve to the sealing position. Hit Cancel and then hit Manual or Pressure Cook on High Pressure for 25 minutes. When done cooking, allow a 10-minute natural release and then follow with a quick release.
  • Remove the veal shanks with tongs and carefully place on a plate. (NOTE: They’ll be super tender, so be gentle.) Add the cream, mozzarella, Parmesan, and Boursin or cream cheese to the pot. Stir until the dairy is fully combined into the sauce, then stir in the oregano. Let rest for 5 minutes.
  • Spoon the sauce over the osso buco and serve topped with additional oregano, if desired.
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