1-2 hours4-6 servingsall-purpose flour with a few pinches of salt black pepper and garlic powder mixed in

Osso Buco Alla Vodka

By Jeffrey Eisner

4-6 servings

1-2 hours

Easy

Recipe Details

Course: Dinner, Main Dishes

Difficulty: Easy

Prep Time: 10 min

Cook Time: 1 hour

Total Time: 1-2 hours

Cooking Technique: Pressure Cook, Sauté

Cuisine: Italian

Yield: 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

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.

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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About the chef

Jeffrey Eisner

Jeffrey Eisner is a multiple-time #1 bestselling author where his debut cookbook was one of the most sold during the 2020 pandemic – a time when people were cooking at home more than ever. His trusted and signature recipes earned him numerous appearances on both national and international television. He develops and tests his recipes in both the rural farmlands and in the bustling city. When not cooking, he enjoys traveling with his partner Richard, and spoiling their dog, Banjo the Norwich Terrier. He also loves pinball.

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