Hahahaha… we are laughing at ourselves. Why? Because we had no idea what to call this creation. We bought some Osso Buco bones at our local farm awhile back and dug them out of the freezer. If you know us, then you know we like to be a little different. Yes, we make some classics and when we do we try not to deviate too far. Then there’s times where we just riff. This is one of those times and it turned out so good we had to blog it. So, today, you get Instant Pot Irish Osso Buco… or something like that. If y’all have a better name let us know. It turns out we can riff with our naming as much as our cooking 😀
Traditionally Osso Buco is a dish that hails from Northern Italy and is made with cross-cut veal shanks braised with vegetables, broth, and white wine. Maybe someday we’ll make our take on the original. For now, we whipped up this gem that includes some Guinness Extra Stout, potatoes and a vegetable medley. We saved some of the beer for the chef because that’s what makes cooking even more fun.
Let’s take you through how we made it because ultimately that’s why you’re here.
Preparation: Instant Pot Irish Osso Buco
As always, get those ingredients together out front and make your culinary life a cinch. Below is a peek.
Disclosure: This post contains affiliate links. Flavor Bible is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no cost to you. Thanks for your support.
Place the Instant Pot (affilate link) in saute mode. Pat the meat dry and season generously with salt and pepper. Brown the meat on all sides, about 4 – 5 minutes. NOTE: Work in batches to avoid crowding the pot and steaming the meat rather than browning. Remove and set aside.
Saute the parsnip, carrots, celery, and onion for 6 – 8 minutes or until vegetables begin to soften, stirring occasionally. Add the garlic and saute for another 1 – 2 minutes, stirring occasionally (careful not to burn the garlic). Deglaze with a small amount of stock or broth, scraping any stuck on bits from the bottom of the pan (this will keep the flavor in the pot and avoid the dreaded burn notice).
Press cancel to exit saute mode. Add the remaining broth, beer, and potatoes. Return the meat to the Instant Pot and add the tarragon.
Cook on high pressure for 25 minutes. Natural release for 10 – 15 minutes and release remaining pressure. Stir in the can of mixed vegetables, plate, and top with green onions (optional).
From start to finish it’s only an hour and most of the work is done by one of our favorite pieces of equipment, the Instant Pot. Read more about why we love this item here. We hope you like it as much as we did!
If you liked that, try this…
- Cherry Apple Braised Short Ribs
- Pumpkin Spiced Braised Short Ribs
- Wine Braised Lamb Shanks
- Wine Braised Veal Riblets
- Veal Chops in Mushroom Herb Wine Sauce
- Easy Instant Pot Lamb and Turnip Masala
- Instant Pot Short Rib Ragu
- Jamaican Oxtail Stew
Equipment: Instant Pot Irish Osso Buco
Disclosure: This post contains affiliate links. Flavor Bible is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no cost to you. Thanks for your support.
You can certainly read about our affinity for the Instant Pot here. It really is a time saver for all kinds of meals. We definitely love it for fast meal preparation, especially on a weeknight. The one we use is below. There are certainly many other models to choose from but this is a good place to start. Well worth it in our opinion (affiliate link below)!
Help Us Grow!
Once you finish basking in the glory of another incredible dish we would love for you to rate and comment below. Tell us how you added your own spin to this recipe. Maybe even give us a share on social media with #flavorbible. You can also follow us on our social pages by clicking the links at the bottom of the page. Be sure to check back regularly as we continue on our global culinary journey!
Instant Pot Irish Osso Buco
Equipment
- Instant Pot or other pressure cooker
Ingredients
- 2 tbsp. Extra Virgin Olive Oil
- 2.5 lbs. Osso Buco (cross cut beef or veal shanks)
- Salt and Pepper, to taste
- 1 Parsnip, diced
- ½ Sweet Onion, diced
- 2 Carrots, diced
- 2 Celery Stalks, diced
- 1 cup Beef Stock or Broth
- 1 bottle Guinness Extra Stout Or other stout irish beer
- 1.5 lbs. Mini Red Potatoes Or chopped larger potatoes
- ¼ cup Fresh Tarragon, chopped
- 1 can Mixed Vegetables, drained
- 2 Green Onion, sliced Optional
Instructions
- Place the Instant Pot in saute mode. Pat the meat dry and season generously with salt and pepper. Brown the meat on all sides, about 4 – 5 minutes. NOTE: Work in batches to avoid crowding the pot and steaming the meat rather than browning. Remove and set aside.
- Saute the parsnip, carrots, celery, and onion for 6 – 8 minutes or until vegetables begin to soften, stirring occasionally. Add the garlic and saute for another 1 – 2 minutes, stirring occasionally (careful not to burn the garlic). Deglaze with a small amount of stock or broth, scraping any stuck on bits from the bottom of the pan (this will keep the flavor in the pot and avoid the dreaded burn notice).
- Press cancel to exit saute mode. Add the remaining broth, beer, and potatoes. Return the meat to the Instant Pot and add the tarragon.
- Cook on high pressure for 25 minutes. Natural release for 10 – 15 minutes and release remaining pressure. Stir in the can of mixed vegetables, plate, and top with green onions (optional).
2 Comments
Leave your reply.