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4.50 from 2 votes

Simple and Delicious Osso Buco

You don't want to miss this simplfied recipe of osso buco, a classic Italian Dish. It is made in the pressure cooker, considerably cutting down on your cooking time.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Keyword: osso buco, pressure cooker beef, pressure cooker osso buco
Servings: 4 generous servings
Author: Amy- A Red Spatula


  • pressure cooker, saute pan


  • 3 cuts osso buco at least 1 inch thick each, mine were 1 ½-2 inches thick
  • salt and pepper for sprinkling on the beef
  • ½ cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 1 ½ cup chopped carrots
  • 1 cup chopped celery
  • 1 tablespoon minced garlic
  • ¼ cup white wine vinegar
  • 1 teaspoon tomato paste
  • 1 15 ounce can crushed tomatoes
  • 1 cup beef or vegetable stock I prefer veggie stock
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 3 sprigs fresh thyme


  • 5 cups water
  • ½ teaspoon salt
  • 1 cup polenta
  • 2 cups grated gruyere


Osso Buco

  • Heat a large saute pan over medium heat. While it is heating, sprinkle your osso buco with salt and pepper. Next, place your flour on a plate and press each osso buco on it to coat the beef. Once the pan is heated, you want it hot, just below smoking, add in your oil. Allow this to heat about a minute, then add your beef. Cook for several minutes until the first side is browned. Turn over and cook the other side the same way, until it is browned. Remove from pan and place on a plate.
    Add your onions, carrots, and celery to the pan. Let them cook for a few minutes, then add the garlic and tomato paste. Mix this in well. Next in is the crushed tomatoes, stock, and white wine vinegar. Mix well, add salt and pepper to taste. Also know, at the end we will reduce this sauce for a bit, so go light on the salt. The flavor will intensify as the sauce reduces.
    Add a little bit of your sauce to the bottom of the pressure cooker, then add your beef on top, finish with the rest of your sauce and fresh herbs and bay leaf.
    Secure lid, making sure it is set to pressure. Cook on high pressure for 25 minutes.
    While it is cooking, let's start the polenta. Bring your water to a boil. Once it boils, stir in your polenta and salt. Make sure as you are pouring the polenta in you are whisking constantly, then continue to whisk for several minutes. Reduce heat to low and continue to cook for another 20-30 minutes, stirring as needed. If it gets thicker than what you want, add more water. Once it is cooked, stir in your grated gruyere.
    The beef should be done just before your polenta is done. That is what you want. Quick-release the pressure and carefully remove the beef. It will be really tender, so be careful taking it out. Return your pressure to the saute setting and continue to cook down the sauce. Taste for seasoning after about 5 minutes and adjust as needed.
    The polenta and osso buco should finish right about the same time. Pour your polenta onto the serving plate, then top with the osso buco and then the sauce.
    From here, it is ready to go! Simpler than the original and so delicious!
    Now, sit back and enjoy. You deserve it!