# The Simplest Method to Prepare Incredibly Tender, Melting Beefy Bone Marrow Osso Buco
How frequently do you get past the pasta section of the menu at a wonderful Italian restaurant? Typically, we never do. However, if I spot osso buco on the menu, I always make sure to order it. How can anyone resist a slowly braised, melt-in-your-mouth beef shank in a rich, bone marrow-laden tomato sauce? Occasionally, you even receive a small spoon for the bone marrow. If it appears on the menu, it’s generally the highlight of the offerings.
You can whip it up at home in just an hour using the Instant Pot, easily and affordably. It’s ideal for special occasions while being simple enough for a weeknight meal as well. In case you lack an Instant Pot, a few hours of slow cooking will also work wonders.
## What is Osso Buco?
Osso buco is a traditional Italian dish featuring a veal shank braised over an extensive period in a white wine sauce infused with bone marrow, originally hailing from Lombardy. The lengthy braising process breaks down the connective tissues in the shank, resulting in melt-in-your-mouth, tender meat. Its incredible flavor arises from the complex muscle in the shank, which is rich in connective tissue that easily disintegrates. As it’s braised on the bone (Osso Buco translates to bone with a hole), the bone marrow enriches the sauce, imparting a remarkable depth and flavor.
Traditionally, this dish doesn’t include tomatoes, as they are a New World crop, but nowadays, almost everyone incorporates them. The version we’re preparing today elevates it further with fresher-tasting passata tomato sauce rather than the conventional canned tomatoes; however, if passata isn’t available, a high-quality canned tomato will suffice.
## How to Create Osso Buco
1. **Sear your beef shanks thoroughly on each side.** I utilize the Instant Pot sauté function on high for 2-3 minutes per side with a splatter guard on top, and honestly, it outperforms the stovetop method. The Instant Pot’s tall sides significantly reduce splatter and mess.
2. **Cook your aromatics.** Move the beef shank to a plate or similar item to catch the juices, then add the aromatics and sauté until soft and translucent, roughly 2 minutes.
3. **Deglaze with wine.** Introduce the wine and scrape up all the brown bits from the bottom of the Instant Pot using a wooden spoon or spatula. Allow the wine to reduce by half, for at least 2 minutes.
4. **Braise.** Combine the beef shank, passata, and herbs in the Instant Pot and braise on high for 1 hour. You’ll be rewarded with the most tender, falling-apart meat imaginable.
## Instant Pot Osso Buco
Osso buco is typically a long-braising endeavor, but if there’s one thing the Instant Pot (or any pressure cooker) excels at, it’s dramatically shortening braise times for these dishes. In my opinion, it’s the best method. If you lack one, you can still prepare it by simmering until tender on the stovetop – it will simply take longer, about 4-6 hours. You can also sear the meat and aromatics in an oven-safe pan or Dutch oven, then transfer to a 250-300ºF oven for 4-6 hours. Regardless of whether you choose stovetop or oven, check periodically to ensure your liquid levels remain sufficient.
## Crock Pot Osso Buco (or Stovetop Alternative)
But, what if an Instant Pot isn’t available? In that scenario, a crock pot is your next best option. The crockpot won’t reach high enough temperatures to brown the meat, so you’ll still need to do some initial cooking on the stovetop, but it remains just as straightforward:
1. **Sear your meats** in a large skillet over high heat. Transfer to the crock pot and set it to high.
2. **Sauté the vegetables** in the same skillet until tender, about 2 minutes.
3. **Add wine** and reduce, approximately 2 minutes.
4. **Incorporate passata.** Once warmed, move everything to the crock pot and slow cook for 5-6 hours.
5. **Lower the heat** to low after about 2 hours.
6. **Savor!**
If you don’t have a crock pot at your disposal, you can simmer in the skillet – just re-add the shanks, partially cover, and set it to the lowest heat. Check every hour and add water or passata as necessary.
## All the Flavor Without Any of the Hassle