Osso Buco Featured Image

Osso Buco Under an Hour

Osso Buco recipe adapted from Giada de Laurentiis You'll Need: Cheesecloth Kitchen twine, for bouquet garni and tying the veal shanks
Course Entree
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3 -4
Calories 447kcal
Author Dr. Karen from https://www.drkarenslee.com


  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 dry bay leaf
  • 2 whole cloves
  • 3 whole soup bone shanks trimmed
  • Sea salt and freshly ground black pepper
  • All purpose flour or gluten free flour for dredging
  • 1/2 cup avocado oil
  • 1 small onion diced into 1/2-inch cubes
  • 1 small carrot diced into 1/2-inch cubes
  • 1 stalk celery diced into 1/2 inch cubes
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 2 cups chicken stock
  • 3 tablespoons fresh flat-leaf Italian parsley chopped
  • 1 tablespoon lemon zest


  • Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
  • Pat dry the soup bones with paper towels to remove any excess moisture. The shanks will brown better when they are dry.
  • Tie the meat to the bone with kitchen twine.
  • Season each shank with salt and freshly ground pepper and dredge the shanks in flour, shaking off excess.
  • Put Instant Pot on "Saute" and heat avocado oil.
  • Add tied shanks to the hot and brown all sides, about 3 minutes per side.
  • Remove browned shanks and reserve.
  • In the same pot, add the onion, carrot and celery. Season with salt.
  • Saute until soft and translucent, about 3 minutes.
  • Add the tomato paste and mix well.
  • Return browned shanks to the pot and add the white wine and reduce liquid by half, about 5 minutes.
  • Add the bouquet garni and 2 cups of the chicken stock or broth.
  • Close the lid tightly and close the vent.
  • Press "Manual" and set the timer to 45 minutes.
  • When the timer goes off, let the pressure release naturally.
  • Carefully remove the cooked shanks from the pot and put them on a serving platter. Cut off the kitchen twine and discard.
  • Remove and discard bouquet garni from the pot.
  • Pour all the juices and sauce from the pot over the shanks.
  • Garnish with chopped parsley and lemon zest.


Calories: 447kcal | Carbohydrates: 15g | Protein: 27g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 368mg | Potassium: 849mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3875IU | Vitamin C: 14.3mg | Calcium: 58mg | Iron: 3.5mg