Instant Pot Osso Bucco (Beef Shank)

Instant Pot Osso Bucco (Beef Shank)

Beef Shank is a great alternative to chuck roast that fits into the Instant Pot better than a chuck roast does.

It's a tougher cut from the leg beneath the shoulder (chuck comes from the shoulder) and includes a marrow bone surrounded by meat. 

Like other tougher cuts, Beef Shank should be slow-cooked or braised until the meat is tender and falls off the bone. 

Osso Buco is a classic Italian recipe made with this cut.  I love this recipe because it cuts the braise time down to about an hour by using the Instant Pot pressure cooker.


1 teaspoon vegetable oil
3 lb beef shank 
kosher salt
ground black pepper
1 large onion diced
1stalk celery diced
1 carrot diced
4 cloves garlic crushed
1 tablespoon tomato paste
2 sprigs thyme (or 1 teaspoon dried thyme)
1⁄2 teaspoon kosher salt
1 cup chicken stock (preferably homemade)
1⁄2 cup dry white wine
15 oz can diced tomatoes
1 clove garlic minced
zest of 1 lemon
1 cup parsley leaves 


Season the shanks with salt and pepper. Heat 1 teaspoon of vegetable oil over on saute in Instant Pot. Add some of the shank (making sure not to crowd in pot) and sear for about 3 minutes per side or until browned. Remove the browned shanks to a plate. Continue until all the shank has been browned.

Add the onion, celery, carrot, garlic, tomato paste, and thyme to the pot. Sprinkle with ½ teaspoon salt. Saute for five minutes, or until the onions are softened. Add the chicken stock and wine to the pot and scrape the bottom of the pot to loosen any browned bits from the bottom.

Add the shanks and any liquid in their bowl back into the pot. Submerge the shanks in the liquid as much as possible. Pour the tomatoes on top, but don't stir. Pressure cook on high for 36 minutes in the Instant Pot. Allow the pressure to come down naturally for 15 minutes, then quick release any pressure left in the pot.  The beef shank should be tender and falling off the bone.

While the shanks are cooking, make the gremolata. Mince the garlic, lemon zest, and parsley leaves together, then toss in a small bowl to combine.

Serve over mashed potatoes, risotto, polenta, or noodles. To serve, put a shank on the plate, pour some sauce over the top, then sprinkle a little gremolata on top.

Recipe adapted from Dad Cooks Dinner.

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