There’s nothing quite like a rich, savory stew to warm you from the inside out, and Osso Buco is the king of comfort food. While traditionally made with veal shanks, this recipe introduces a decadent twist: fall-off-the-bone oxtail. The Instant Pot transforms this slow-braised classic into a weeknight-friendly meal, coaxing out every bit of deep, beefy flavor in a fraction of the time. Get ready to savor a truly luxurious dish where tender meat melts into a luscious, wine-infused tomato sauce. It’s a rustic Italian masterpiece, simplified.
Ingredients
• 3 lbs (1.4 kg) oxtail, cut into 2-inch pieces
• 1 tbsp (15 ml) olive oil, divided
• 2 cups (300g) yellow onion, chopped
• 1 cup (128g) carrots, chopped
• 1 cup (101g) celery, chopped
• 8 cloves garlic, minced
• ½ cup (120 ml) dry red wine, such as Merlot or Cabernet Sauvignon
• 1 (14.5 oz / 411g) can diced tomatoes, undrained
• 2 cups (480 ml) beef broth
• 4 oz (113g) cremini mushrooms, sliced
• 2 bay leaves
• 1 tsp salt, or to taste
• ½ tsp black pepper, or to taste
• For the Gremolata (Optional Garnish)
• ¼ cup (15g) fresh flat-leaf parsley, finely chopped
• 1 lemon, zested
Instructions
1. Directions
2. Pat the oxtail pieces dry with a paper towel and season generously with salt and pepper.
3. Set your Instant Pot to the ‘Sauté’ function on high. Add half the olive oil. Working in batches to avoid overcrowding, sear the oxtail on all sides until deeply browned, about 8-10 minutes per batch. Transfer the browned oxtail to a plate and set aside.
4. Add the remaining olive oil to the pot. Sauté the chopped onion, carrots, and celery until softened, about 5-6 minutes, scraping up any browned bits from the bottom of the pot.
5. Stir in the minced garlic and cook for another minute until fragrant.
6. Pour in the red wine to deglaze the pot, scraping the bottom with a wooden spoon to release all the flavorful fond. Let the wine simmer and reduce by about half, which should take 2-3 minutes.
7. Return the browned oxtail to the pot. Add the diced tomatoes, beef broth, sliced mushrooms, and bay leaves. Stir gently to combine.
8. Secure the lid, set the steam release valve to ‘Sealing,’ and cook on High Pressure for 45 minutes.
9. Once the cooking cycle is complete, allow the pressure to release naturally for at least 15 minutes before performing a quick release for any remaining pressure.
10. Carefully remove the lid. Discard the bay leaves. If you’d like a thicker sauce, you can remove the oxtail and simmer the sauce on the ‘Sauté’ function for a few minutes.
11. Serve the Oxtail Osso Buco hot, traditionally over risotto or polenta. If using, mix the parsley and lemon zest for the gremolata and sprinkle over each serving for a burst of freshness.
Nutritional Information
• Per Serving: Calories 186 | Total Fats 6g | Net Carbs: 9g | Protein 24g | Fiber: 2g
Pro Tips
• For the richest flavor, ensure you get a deep, dark brown sear on the oxtail. This caramelization (the Maillard reaction) builds the foundation of the sauce’s flavor.
• Don’t skip the deglazing step with wine. It lifts all the delicious browned bits off the bottom of the pot, incorporating them into your sauce for incredible depth.
• A simple gremolata of fresh parsley and lemon zest sprinkled on top just before serving cuts through the richness of the stew and brightens up all the flavors.
• This dish tastes even better the next day! The flavors meld and deepen overnight, making it a perfect make-ahead meal for guests or easy leftovers.
FAQ
Q: Can I use veal shanks instead of oxtail for this recipe
A: Yes, while this recipe is designed for oxtail, you can substitute traditional veal shanks. The cooking method remains the same, but you may need to adjust the pressure cooking time slightly depending on the thickness of the shanks.
Q: What can I use instead of red wine in Osso Buco
A: If you prefer not to use red wine, you can deglaze the pot with an equal amount of extra beef broth. The wine adds a specific depth of flavor, but using more broth will still result in a delicious, savory stew.
Q: Why is my Osso Buco sauce not thick enough
A: If your sauce isn’t as thick as you’d like after pressure cooking, simply remove the cooked oxtail from the pot, set the Instant Pot to the ‘Sauté’ function, and let the sauce simmer and reduce for a few minutes until it reaches your desired consistency.
Q: Is the gremolata necessary for this dish
A: While the gremolata is listed as an optional garnish, it is highly recommended. The fresh parsley and lemon zest cut through the richness of the savory stew, brightening the overall flavor of the dish for a more balanced and traditional experience.
