Instant Pot Osso Buco with Lemon Parsley Gremolata
Beef or veal shanks pressure-cook in a tomato and wine sauce, finished with lemon, parsley, and garlic.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Lemon zest, chopped parsley and beef or veal shanks form the base of this recipe.
- A clear cooking sequence. The recipe card separates preparation, cooking, and finishing so you can work through one step at a time.
- A defined yield. The card makes 4 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Electric pressure cooker
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Prepare before you start. Measure lemon zest, chopped parsley and beef or veal shanks and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Instant Pot Osso Buco with Lemon Parsley Gremolata
Ingredients
Method
- Pat the shanks dry and season with salt and pepper. Heat oil using the sauté setting and brown the meat for 3–4 minutes on each side, working in batches. Remove to a plate.
- Soften onion, carrots, celery, and garlic for 4–5 minutes. Pour in the wine and scrape the base thoroughly to loosen browned bits. Add tomatoes, broth, and herbs, then return the shanks.
- Seal according to the appliance instructions and pressure-cook on high for 45 minutes. Let pressure release naturally, usually another 15–20 minutes, before opening safely.
- Combine lemon zest, parsley, garlic, and oil for the gremolata. Serve over the tender meat and sauce.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Follow the pressure-release method in the card. Time spent building pressure and releasing it is separate from the timed pressure-cooking interval.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve after the resting or finishing step. Pair with vegetables and a starch if desired, and count sides separately unless they are included in the ingredients.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Does the pressure-cook time include the full preparation?
No. Preparation, pressure-building, release, and any finishing steps also take time. Follow the complete method and the cooker’s capacity guidance.
What are the calories and macros per serving?
One serving provides an estimated 316 calories, 31.9 g protein, 10.8 g total carbohydrate, 13.7 g fat and 3.7 g fiber. One serving is 1/4 of the finished recipe.
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