4 1-1/4 inch-thick veal shanks
Savory Steak & Chop
1/2 cup all-purpose flour for dredging
1/4 cup Herbes de Provence Extra Virgin Olive Oil
2 cups Mire Poix: chopped carrot, onion, celery
3/4 cup dry white wine
2 Tbl tomato paste
3 large tomatoes, diced
Beef Stock
1 sprig fresh rosemary
6 sprigs fresh thyme
10 parsley stems
For the Gremolata:
Zest of 1 lemon
2 garlic cloves, minced
1/4 cup finely chopped fresh parsley

Typically a half-day-long process, this Instant Pot Osso Bucco is on the table in less than 2 hours. While your time spend preparing this classic dish will be cut considerably, you’ll sacrifice nothing when it comes to flavor! Our Herbes de Provence Extra Virgin Olive Oil and Savory Steak & Chop Blend pair beautifully in this sensational dish.

This classic dish has a great beginning – literally – it starts off with Mirepoix. Read all about the aromatic beginnings of so many great dishes in our blog Great Beginnings! We cover Mirepoix, The Trinity, Sofrito and so much more.


1.Mirepoix is a combination of chopped onion, celery and carrot. Ratios vary. For ours, we combined 3/4 cup chopped onion, 3/4 cup chopped celery and 1/2 cup chopped carrot. Next, season shanks on all sides with Savory Steak & Chop and dredge lightly with flour. Set aside at room temp for 15 minutes.
2.Add the mirepoix to the pan and saute while using a wooden spoon to scrape up the browned bits off the bottom of the pot. You may need to add a little more Olive Oil to move things along if things are sticking or scorching.
3.Add in the wine and bring to a boil and reduce until the wine is almost completely evaporated. Stir in tomato paste, chopped tomatoes, herb bundle and Bay Leaves. Return the shanks to the pot and add stock to just cover the shanks.
4.Pressure cook on high for 40 minutes. Allow the pressure to naturally release for 20 minutes. Release any remaining pressure and open the lid.
5.Move the meat to a platter. Retrieve and discard the herb bundle. Set the pressure cooker to saute with the cover off to reduce the sauce for about 15 minutes. Allow the sauce to settle for about 10 mins and spoon off any excess fat. Taste and adjust with Sel de Provence and ground pepper.
6.To make the gremolata, combine the zest, garlic and chopped parsley. This is a garnish to sprinkle on top of servings. This classic garnish helps to cut the richness of the dish and add brightness.
7.Serve over polenta with a sprinkling of Gremolata and bread for sopping up the delicious tomato gravy.

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