Pressure Cooker Beef Shank (Osso Bucco)

I love osso bucco, the perfect example of peasant cooking. The big round of shank meat, the herb and citrus flavor of the gremolata, the melting marrow from the big central bone. The only thing is – traditionally, it is made with veal shank. And with the cost of veal, this really isn’t peasant cooking any more.
*OK, I’m cheap. Well, until it’s time to buy a new kitchen gadget, then I won’t be stopped. You expect me to be consistent?

Luckily, beef shanks are a lot less expensive than veal shanks, and provide just as good of a meal. Here’s my “weeknight” osso bucco, prepared in the pressure cooker.
*Don’t have a pressure cooker? No worries. See the Variations section for instructions on cooking with a standard dutch oven.

Recipe: Pressure Cooker Beef Shank (Osso Bucco)

Inspired By: Lorna Sass Pressure Perfect

Cook time: 60 minutes



  • 1 teaspoon vegetable oil
  • 6 thick beef shank slices (1 1/2 to 2 inches thick)
  • 3 teaspoons Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 large onion, diced
  • 1 stalk celery, diced
  • 1 carrot, diced
  • 4 cloves garlic, crushed
  • 1 tablespoon tomato paste
  • 2 sprigs thyme (or 1 teaspoon dried thyme)
  • 1/2 teaspoon kosher salt
  • 1 cup chicken stock (preferably homemade)
  • 1/2 cup dry white wine
  • 15 oz can diced tomatoes


  • 1 clove garlic, minced
  • zest of 1 lemon
  • 1 cup parsley leaves

1. Season and sear the shanks in two batches: Trim all the fat you can from the outside of the beef shanks, then (optionally) tie with twine to hold them together. Season the shanks with 3 teaspoons salt and 1 1/2 teaspoon pepper. Heat 1 teaspoon of vegetable oil over medium-high heat in the pressure cooker pot until shimmering. Add half the shanks, and sear for 3 minutes per side, or until well browned. Remove the browned shanks to a bowl. Add the second half of the shanks to the pot, and sear for 3 minutes per side. Move the second batch into to the bowl. Pour off all but 1 tablespoon of the oil and fat in the cooker.
*If you have a large enough pressure cooker, you can sear in one batch

2. Saute the aromatics: Add the onion, celery, carrot, garlic, tomato paste, and thyme to the pot. Sprinkle with 1/2 teaspoon salt. Saute for five minutes, or until the onions are softened. Add the chicken stock and wine to the pot, increase the heat to high, and scrape the bottom of the pot to loosen any browned bits from the bottom.

3. Pressure cook the shanks: Add the shanks and any liquid in their bowl back into the pot. Submerge the shanks in the liquid as much as possible. Pour the tomatoes on top, but don’t stir. Lock the lid on the pressure cooker, bring the pressure cooker up to high pressure, then cook at high pressure for 30 minutes. Remove from the heat, allow the pressure to come down naturally for 10 to 15 minutes, then quick release any pressure left in the pot.

4. Prepare the gremolata: While the shanks are cooking, make the gremolata. Mince the garlic, lemon zest, and parsley leaves together, then toss in a small bowl to combine.

5. Prepare the sauce: Remove the shanks to a serving platter. Pour the sauce into a fat separator, let it rest for ten minutes for the fat to surface, then pour into a serving boat. To serve, put a shank on the plate, pour some sauce over the top, then sprinkle a little gremloata on top.

*Veal Osso Bucco: As I said in the opening, real osso buco uses veal shank, not beef shank. Veal shank tastes great…but is really expensive. If you can afford it (or find it cheap), it cooks exactly like beef shanks – use the same instructions and timing.

*Don’t have a pressure cooker? No worries. Use a heavy bottomed dutch oven with a lid, and increase the amount of chicken stock to 2 cups. Follow the instructions right up until “lock the lid”. Then, instead of pressure cooking, bring the pot to a boil, and cover with the lid. Move the pot to a preheated 350*F oven and bake for 2 hours, until the beef shanks are tender. Continue with the prepare the gremolata step.

*Serve with polenta or mashed potatoes to soak up the extra sauce. Also, the marrow in the bones may be the best part of the meal – scoop it out and serve on toast. (Or just eat it straight up, like I do.)

*If you have the time, refrigerate the shanks overnight to help remove the fat. After cooking, let the shanks cool to room temperature, then refrigerate overnight, or up to 3 days. This will let the fat rise to the surface and solidify. To serve, lift the solid fat from the shanks, then reheat the shanks over medium heat on the stove.

*The kids loved this. There were no leftovers. I was shocked. Normally, they won’t touch anything that looks like a stew – it has too much “yucky” stuff in it. But this big round of beef, with the “O” shaped bone, caught their attention, and they chowed down.

*Of course, I was able to steal the bones and slurp out the marrow after the kids were done.  The marrow is the best part of this dish, especially spread on toast. Mmmm…beef marrow…

What do you think? Questions? Other ideas? Leave them in the comments section below.

Related Posts:
Pressure Cooker Pho Bo (Vietnamese Beef Noodle Soup)
Pressure Cooker Short Ribs with Mexican Flavors
Pressure Cooker Chinese Pork with Dried Plum Sauce

Inspired by:
Lorna Sass Pressure Perfect
*Enjoyed this post? Want to help out DadCooksDinner? Subscribe using your RSS reader or by Email, recommend DadCooksDinner to your friends, or buy something from through the links on this site. Thank you!


  1. Man you rock. Looks wonderful!!

  2. You remind me of my grandmother who used to crack open the bones and suck the marrow out. I still cringe while thinking about it.

    I’d like to make this but I don’t know if I could touch the marrow.

  3. @Declan:

    The marrow is the best part. My first reaction was the same – yuck, marrow? But you need to try it with an open mind. Spread it on some toast, and see what you think of it.

    @Russ Gladden:

    Thank you!

  4. honeybee /

    Hi Mike:
    I love your blog and have made your pressure cooked beef stock with much success.

    I was wondering if you have ever considered providing weight measurement as well as volume measurements in your recipes?
    Your European readers would be very grateful! :)

  5. Melissa from the Blue House /

    Just stumbled upon your blog this week and I LOVE it! Hope you don’t mind; I stole one of your pictures and posted it along with a link to your blog, here –>

    Love, your newest follower :)

  6. @Melissa from the Blue House:

    Thank you!

    I’m sorry, I’ll see what I can do about the volume measurements…

  7. Family Values /

    It’s cooking now!

  8. @Family Values:

    Great! I hope it tasted as great as it did for me…

  9. Janice Yu /

    This was our first ever attempt at Beef Shank and it was deelish! Thank you for the recipe!

  10. RMADJA /

    Great. I have made this with veal, and today with chicken thighs – that was handy in the freezer. Both times GREAT.

  11. Steph Bo /

    I’m new with the pressure cooker so have been looking for recipes, and this one was great! first time using beef shanks and first time with the pressure cooker! thank you for your recipe!

  12. Wow – my first beef shank, my first time cooking it in a pressure cooker and wow, it was so delicious. I had to improvise because I didn’t have all the ingredients for the aromatics ( I used onion, green beans, oregano and parsley!) and I didn’t have fresh parsley for the gremolata but let me say – that lemony gremolata was KEY. The meat was fork tender, the flavor – I didn’t even need the sauce, it was so moist and tasty. And, the marrow was the best part. My bones were small so I only got a tiny bit of marrow;( Anyway, good job, Dad. This is a keeper!

  13. Thank you, and good work improvising the ingredients.

  14. I just made this last night and it was delicious! I’m new to cooking with a PC and am very impressed so far. Thanks for sharing the recipe.

  15. You’re welcome. Isn’t it great? Now that the weather has turned cold, I’m going to have to make this again…

  16. There is nothing wrong with the marrow. Some of you picky eaters need to get over it. Some in my household say it’s a texture thing. GET OVER IT….It’s all about the flavor.

  17. Great! You’re welcome, I’m glad it worked for you.

  18. patscomputerservices /

    Two questions…

    1. You have to slice the beef shanks across the bone, right? If so, how hard is it to cut through the rib bones?
    2. If you don’t have/use wine, should you increase the chicken broth or substitute something else in?

  19. 1. Beef shank is from the leg – you have to cut through the leg bone. I buy the shanks pre-cut at my butcher – he has a band saw…

    2. More chicken broth is a good substitute. Then, to replace the missing acidity, I’d add a splash of vinegar (preferably a sweet vinegar, like balsamic) to the sauce once everything is done cooking.

    • Alfred Gorlick /

      Excellent recipe. You are correct, beef shank is from the leg. Having said that, why do you keep referring to it as “ribs”?

  20. patscomputerservices /

    Thank you. I’m going to be cooking this as part of a Whole 30 challenge (or maybe just a Paleo Challenge in general), and in the Whole 30, you’re not allowed wine or any alcohol.

  21. DLopez /

    Awesome recipe!! Meat was super tender and sauce really flavorful. All the steps were spot on. Definitely making again.

  22. GregDarcy /

    I teamed this with Laura’s (HipPressureCooking) lemon and pepper risotto today. Both were brilliant in their own right and a perfect match for each other.

    Thank you for the inspiration

  23. You’re welcome, and that does sound like a fantastic pairing!

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>