Instant Pot Osso Buco with Risotto Milanese

Ingredients

• 1 kg (2 lb)beef shin
• 30 ml (2 tbsp)olive oil
• 1onion, finely chopped
• 2 mediumcarrots, peeled and finely chopped
• 3 ribscelery, finely chopped
• 4 clovesgarlic
• 6 sprigsfresh thyme
• 240 ml (1 cup)red wine
• 400 g (14 oz)chopped tomatoes
• 480 ml (2 cups)beef stock
• 2 tspsalt
• 1 tsppepper
• 1 tsp, optionalsugar
• 1 smallonion, finely chopped
• 2 clovesgarlic, minced
• 400 g (2 cups)Arborio rice
• 960 ml (4 cups)chicken stock
• 1 pinchsaffron
• 2 tspsalt
• 1 tsppepper
• 45 ml (3 tbsp)butter
• 100 g (1 cup)grated Parmesan cheese
• 15 g (½ cup)chopped parsley
• Zest of 2lemons
• 2 clovesgarlic, finely chopped

Instructions

1. 1

   Season the beef

   Pat the beef shin dry with paper towels, then season both sides generously with salt and pepper.

2. 2

   Heat the pot

   Set the Instant Pot to sauté and add a splash of olive oil.

3. 3

   Brown the beef

   Sear the beef until browned on both sides, working in batches if needed. Remove it from the pot and set aside.

4. 4

   Cook the vegetables

   Add another tablespoon of olive oil to the pot, followed by the chopped vegetables.

5. 5

   Add the wine

   Cook the vegetables for a few minutes, then pour in the wine.

6. 6

   Deglaze the pot

   Let the wine loosen the browned bits from the bottom, then add the tomatoes and beef stock.

7. 7

   Return the beef

   Season with salt and pepper, then put the beef back into the pot.

8. 8

   Seal the lid

   Fit the lid and check that the pressure valve is set to sealing.

9. 9

   Pressure cook

   Cook the osso buco at high pressure for 45 minutes, then quick-release the pressure.

10. 10

    Reduce the sauce

    For a slightly thicker sauce, remove the meat and simmer the sauce on the sauté setting for a few minutes, until somewhat reduced.

11. 11

    Adjust the seasoning

    Alternatively, thicken the sauce with a few teaspoons of cornstarch mixed with water. Taste and adjust the seasoning if needed.

12. 12

    Start the risotto

    Set the Instant Pot to sauté.

13. 13

    Soften the aromatics

    Add a tablespoon of oil, then cook the onion and garlic for 5 minutes until softened. Stir in the rice to coat it with the onion.

14. 14

    Add stock and saffron

    Pour in the chicken stock and add the saffron. Season with salt and pepper.

15. 15

    Cook the risotto

    Cover the pot and cook at high pressure for 8 minutes. Quick-release the pressure, then stir in the butter and Parmesan. Taste and adjust the seasoning.

16. 16

    Mix the gremolata

    Combine the parsley, lemon zest and garlic.

17. 17

    Serve the meal

    Serve the osso buco with the Risotto Milanese and gremolata.

What is osso buco?

Osso buco is a Milanese braise traditionally made with cross-cut veal shanks, whose marrow-rich bones lend the sauce its character. This version uses beef shin and the pressure cooker to make the long-braised style of dish in less time.

The risotto takes its Milanese cue from saffron, while a fresh parsley, lemon and garlic gremolata cuts through the richness at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 758 calories, 70g protein, 85g carbs, 13g fat.

The rice and stock contribute most of the carbohydrates, while the beef supplies most of the protein. Olive oil, butter and Parmesan contribute fat; pair the meal with a generous serving of green vegetables or salad for a more balanced plate.

Build flavour before pressure cooking

Brown the beef: Patting the meat dry helps it colour rather than steam. Sear in batches so the pieces have room against the hot pot.

Deglaze for a smooth sauce

Use the wine: Pour it in after the vegetables have cooked briefly, then scrape up the browned residue before adding the tomatoes and stock. This brings those savoury bits into the sauce and helps keep the pot bottom clear.

Check the sauce and meat

After pressure cooking: Quick-release the pressure as directed, then check that the beef is tender. If you want a more concentrated sauce, simmer it briefly with the meat removed; return the beef to serve.

Get the risotto ready to serve

Keep the timing in mind: The risotto cooks for 8 minutes at high pressure, then needs a quick release and a final stir with butter and Parmesan. Have the osso buco ready so the risotto can be served while creamy and hot.

Finish with gremolata

Add it at the table: The chopped parsley, lemon zest and garlic bring a bright, fresh contrast to the beef and creamy rice. Mix them shortly before serving to keep their flavour lively.

What to serve alongside

The risotto is already a substantial accompaniment, so the meal needs little more. If you would like something green, serve a simple salad or plainly cooked vegetables alongside, keeping their seasoning light.

Recipe notes & tips

• Dry the beef well before seasoning and searing so it browns more readily.
• Sear in batches rather than crowding the Instant Pot.
• Scrape the bottom of the pot as the wine deglazes it.
• Use the optional sauce-reduction step if you prefer a thicker consistency.
• Stir the butter and Parmesan into the risotto after pressure cooking.
• Mix the gremolata just before serving for a fresh finish.

Variations

• Use veal shanks: Substitute cross-cut veal shanks for beef shin for a more traditional Milanese-style version.
• Skip the wine: Replace it with extra stock, adding it after the vegetables and scraping the pot well.
• Add extra herbs: Include more fresh thyme in the braising liquid for a stronger herbal note.
• Make it stovetop: Cook the risotto using the stovetop method referred to in the original recipe notes.
• Adjust the gremolata: Use more lemon zest for a brighter finish, or reduce the garlic for a milder one.

Common mistakes to avoid

• Crowding the pot: The beef may not brown evenly; sear it in batches.
• Leaving browned bits behind: Scrape the base while adding the wine so the pot is deglazed.
• Skipping the pressure release instruction: Quick-release the pressure at the stated points in the method.
• Over-reducing the sauce: Simmer only until it is slightly reduced, as directed.
• Adding the Parmesan before pressure cooking: Stir it in after the risotto has cooked.
• Making the gremolata too early: Mix it close to serving so it stays fresh.

How to store

Refrigerate leftover beef and sauce, risotto and gremolata in separate airtight containers for up to 3 days. Reheat the beef and sauce gently until hot throughout; warm the risotto with a splash of stock or water, stirring until creamy. Add fresh gremolata after reheating.

Frequently asked questions