Traditional osso buco is made with veal shanks. This version takes a tougher cut of meat—bone-in beef shanks—and turns them meltingly tender. A sprinkle of gremolata—a blend of lemon, orange, garlic, and parsley—right before serving gives the finished dish bright, fresh flavor.
PREP TIME: 45 minutes
FUNCTION: Sauté (Normal); Slow Cook (More)
CLOSED POT TIME: 6 hours
TOTAL TIME: 6 hours 45 minutes
SERVES: 4
PREP
In a shallow dish combine flour, salt, and pepper. Mix well. Dredge beef shanks in flour mixture, coating well.
Select sauté on the Instant Pot® and adjust to normal. Add olive oil. Brown beef shanks in hot oil, one shank at a time, adding additional oil as needed. Set aside. Add onion, carrots, and celery. Cook and stir vegetables for 5 to 6 minutes or until onions are tender. Stir in garlic, tomato paste, and wine. Stir, scraping up any browned bits in bottom of pot. Press cancel. Arrange beef shanks on top of vegetables; sprinkle with marjoram and thyme. Add broth, vinegar, and bay leaves. Secure the lid on the pot. Open the pressure-release valve.
COOK
Select slow cook and adjust to more. Cook for 6 to 7 hours or until beef is fork tender. Press cancel.
When cooking is complete, transfer beef shanks to an oven-safe platter; cover with foil and keep warm in a 200°F oven. Remove and discard bay leaves. Skim excess fat from sauce.
SERVE
If desired, serve beef shanks over polenta. Spoon sauce over beef shanks. Sprinkle with Citrus Gremolata. Serve immediately.
Citrus Gremolata: Combine the finely shredded zest of 2 lemons, the finely shredded zest of 1 orange, 1 tablespoon minced garlic, and 1 cup finely chopped fresh flat-leaf parsley. Mix well. May be prepared up to 2 days ahead when tightly covered and refrigerated.