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–+ servings
MEL'S EASY KITCHEN

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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Meal: Main Course
By: Melanie

Ingredients

  • 2 lb beef or veal shanks, about 1 1/2 inches thick
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 cup diced onion
  • 2 carrots, sliced
  • 1 celery stalk, diced
  • 1/2 cup dry white wine
  • 14 oz diced tomatoes
  • 1 cup beef broth
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lemon zest, for gremolata
  • 2 tbsp chopped parsley, for gremolata
  • 1 garlic clove, minced, for gremolata
  • 1 tsp olive oil, for gremolata

Instructions

  • 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 per serving

Calories: 316kcal | Carbohydrates: 10.8g | Protein: 31.9g | Fat: 13.7g | Fiber: 3.7g

Notes

Allow additional time for browning, reaching pressure, and releasing pressure. Follow the cooker capacity and minimum-liquid instructions.
Inspired by Laura Miner.
Estimated nutrition is for one of 4 equal portions. Calculated with beef shank and the USDA edible portion after excluding bone and separable fat (about 60% of purchase weight).