Osso Buco Alla Vodka

One of the most succulent, fall-off-the-bone meats in the world is osso buco, which is typically veal shanks braised in a white wine and tomato sauce. My take gives it a creamy alla vodka flair and is truly succulent on every level.

Cuisine

Italian

Course

Dinner, Main Course

Difficulty

Easy

Duration

1-2 hours

Cooking Technique

Pressure Cook, Sauté

Keywords

1-2 hours, 4-6 servings, all-purpose flour with a few pinches of salt black pepper and garlic powder mixed in, bone-in veal shanks, can stewed tomatoes (14.5 oz), chicken broth, contributed, cook 1 hour, dinner, easy, extra-virgin olive oil, fresh oregano leaves, garlic, grated parmesan cheese, heavy cream or half-and-half, instant pot dinner recipes, instant pot ossobuco, italian, large shallots, main course, marinara sauce of your choice, package boursin herb cheese (5.2 oz), prep 10 min, pressure cook, salted butter, sauté, shredded mozzarella cheese, vodka

Prep Time

10 min

Cook Time

1 hour

Servings

4-6 servings

Ingredients

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

Instructions

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.

Notes

Lighter comforts: Make it gluten-free by using quinoa or coconut flour instead of all-purpose when dredging the shanks. Using coconut flour will also make it keto-friendly.
JEFF’S TIP: If veal isn’t your cup of tea, try this with beef shanks or oxtail. Just as succulent and delicious.
Before you discard the bone in each shank, know that a bonus of osso buco is the incredibly succulent marrow from the bone. You can easily suck it out, or spoon it onto a crispy piece of buttered bread! If you’ve never tried it before, now’s the time! Heaven.

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