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- Season and Dredge the Veal Shanks:
- Season the veal shanks generously with salt and pepper.
- Dredge the shanks in flour, shaking off any excess.
- Sauté the Veal Shanks:
- Set the Instant Pot to “Sauté” mode and add the olive oil.
- When the oil is hot, add the veal shanks and sear them until they are browned on all sides. This should take about 4-5 minutes per side. Remove the shanks from the Instant Pot and set them aside.
- Sauté the Vegetables:
- In the same Instant Pot, add the chopped onion, carrots, celery, and garlic.
- Sauté for about 3-4 minutes until the vegetables start to soften.
- Deglaze with Wine:
- Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Add Remaining Ingredients:
- Return the seared veal shanks to the Instant Pot.
- Add the diced tomatoes, chicken or beef broth, bay leaf, dried thyme, dried rosemary, dried oregano, and lemon zest.
- Stir everything together.
- Pressure Cook:
- Close the Instant Pot lid and set it to “Manual” or “Pressure Cook” mode on high pressure for 45-50 minutes.
- Natural Release:
- Once the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes.
- Serve:
- Carefully open the Instant Pot and remove the veal shanks.
- Serve the veal shanks with the sauce and vegetables spooned over them.
- Garnish with fresh parsley and, if desired, a sprinkle of gremolata (a mixture of lemon zest, garlic, and fresh parsley).
Instant Pot Osso Buco is traditionally served with risotto or polenta, but it also goes well with mashed potatoes or crusty bread to soak up the delicious sauce. Enjoy this flavorful and tender Italian dish!
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