Instant Pot Irish Osso Buco
A classic dish with an Irish twist. Portioned beef shank braised in beer and beef broth for the perfect comfort dish!
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).
