Instant Pot Osso Buco with Risotto Milanese

The easiest way to make this Italian classic. Instant Pot Osso Buco is done in a fraction of the time and served with Risotto Milanese, it's the ultimate showstopper comfort meal.

📝 Ingredients

• 1 kg (2lb) beef shin
• 2 tbsp olive oil
• 1 onion (finely chopped)
• 2 medium carrots (peeled and finely chopped)
• 3 celery ribs (finely chopped)
• 4 garlic cloves
• 6 sprigs fresh thyme
• 1 cup red wine
• 400 g (14oz) chopped tomatoes
• 2 cups beef stock
• 2 tsp salt
• 1 tsp pepper
• 1 tsp sugar (optional)
• 1 small onion (finely chopped)
• 2 garlic cloves (minced)
• 2 cups Arborio rice
• 4 cups chicken stock
• pinch of saffron
• 2 tsp salt
• 1 tsp pepper
• 3 tbsp butter
• 1 cup grated Parmesan cheese
• 1/2 cup chopped parsley
• zest of 2 lemons
• 2 garlic cloves (finely chopped)

👨‍🍳 Instructions

1. 1Pat the beef shin dry with paper towels then season generously with salt and pepper on both sides.
2. 2Set the Instant Pot to the sauté function and add a splash of olive oil.
3. 3Sear the beef in the Instant Pot until browned on both sides then remove and set aside. You will most likely need to do this in a few batches.
4. 4Add another tablespoon of olive oil to the pot and add the chopped vegetables.
5. 5Allow to cook for a few minutes then pour in the wine.
6. 6Allow to deglaze then add the tomatoes and beef stock.
7. 7Season with salt and pepper then add the meat to the pot.
8. 8Cover with the lid and make sure the valve is set to "sealing".
9. 9Pressure cook the osso buco for 45 minutes on high pressure then quick-release the pressure.
10. 10To thicken the sauce slightly (optional), remove the meat from the sauce then simmer the sauce on the saute function for a few minutes until slightly reduced.
11. 11You can also add a few teaspoons of cornstarch mixed with water to thicken the sauce. Taste and adjust seasoning if necessary.
12. 12--- Risotto Milanese (Instant Pot Instructions - see notes for stovetop instructions) ---
13. 13Set the Instant Pot to the sauté function.
14. 14Add a tablespoon of oil then add the onion and garlic and allow to cook for 5 minutes until softened. Add the rice and stir to mix with the onions.
15. 15Add the chicken stock and saffron then season with salt and pepper.
16. 16Cover with the lid then cook on high pressure for 8 minutes. Quick release the pressure then stir in the butter and parmesan cheese. Taste and adjust seasoning.
17. 17For the gremolata, mix together the parsley, lemon zest and garlic.
18. 18Serve the Osso Buco with risotto Milanese and gremolata.