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Pressure-Cooker Beef Osso Buco

1 review
Total Time
Prep: 45 min. Cook: 40 min./batch + releasing

By Taste Of Home Editorial Team

Recipe by Taste Recipes Test Kitchen

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jun. 27, 2023

Our beef osso buco boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic and parsley. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

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Test Kitchen tips
  • Pair with French bread or serve it over polenta, mashed potatoes or pasta.
  • This dish reheats well, so you can make ahead.
    • Test Kitchen Approved

    Pressure-Cooker Beef Osso Buco

    1 review
    Prep Time 45 min
    Cook Time 40 min
    Yield 6 servings

    Ingredients

    • 1/2 cup all-purpose flour
    • 3/4 teaspoon salt, divided
    • 1/2 teaspoon pepper
    • 6 beef shanks (14 ounces each)
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 1/2 cup white wine or beef broth
    • 1 can (14-1/2 ounces) diced tomatoes, undrained
    • 1-1/2 cups beef broth
    • 2 medium carrots, chopped
    • 1 medium onion, chopped
    • 1 celery rib, sliced
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 2 bay leaves
    • 2 tablespoons cornstarch
    • 1/4 cup cold water
    • GREMOLATA:
    • 1/3 cup minced fresh parsley
    • 1 tablespoon grated lemon zest
    • 1 tablespoon grated orange zest
    • 2 garlic cloves, minced
    Text Ingredients

    Directions

    1. In a large shallow dish, combine flour, 1/2 teaspoon salt and pepper. Pat beef dry with paper towels. Add beef to dish, 1 piece at a time; turn to coat.
    2. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 1 tablespoon butter and 1-1/2 teaspoons oil; brown 3 beef shanks. Remove from pressure cooker; add 1/4 cup wine, stirring to loosen browned bits. In a large bowl, combine tomatoes, broth, vegetables, seasonings and remaining salt. Return browned beef shanks to cooker; pour in half of tomato mixture.
    3. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove meat and vegetables from pressure cooker; keep warm. Make second batch with remaining ingredients, repeating previous procedure. Press cancel.
    4. After removing all meat and vegetables, discard bay leaves. Skim fat from cooking juices. Select saute setting and adjust for medium heat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Press cancel.
    5. In a small bowl, combine gremolata ingredients. Serve beef with gremolata and sauce.

    Nutrition Facts

    1 serving: 398 calories, 15g fat (6g saturated fat), 112mg cholesterol, 640mg sodium, 17g carbohydrate (5g sugars, 4g fiber), 47g protein.

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