21 May
Posted in: Food
By    2 Comments

Delicious Osso Bucco in Minutes with a Pressure Cooker

Recently my large Le Creuset got a crack in it and so I was devastated as coming into Winter, it is the one thing I just cannot live without for all those comforting dishes I love to make… and love even more to eat!

So after humming and harring about whether to get a slow cooker or a pressure cooker… my decision was made for me when the pressure cooker I wanted was on sale for half price!

Let’s just say, even since purchasing it, I have been very glad of my decision and it’s just perfect if you have kids and are constantly time poor.

Usually an Osso Bucco / Lamb Shanks style dish would take hours of cooking to get the meat so tender it falls off the bone… not with a pressure cooker!

My Osso Bucco recipe below took just 45minutes to cook and tasted delicious!~


  • 3 Tbsp olive oil
  • 4 x Beef or Veal Osso Bucco Steaks
  • Plain flour to dust meat
  • 1 onion diced
  • 3 x carrots diced
  • 3 or more celery sticks diced
  • 2 cloves garlic chopped
  • 1-2 Tbsp Tomato Paste
  • 400g can chopped tomatoes
  • 4-5 sticks of fresh oregano
  • 1 x bay leaf
  • 1.5 litres of good quality beef stock
  • ½ bunch of parsley chopped
  • Zest & Juice of 1 lemon
  • salt & pepper to season


1. Dust the Osso Bucco in flour.
2. In your pressure cooker on med/ high heat, brown the meat on each side in the olive oil then remove and set aside.
3. Add the onions, carrots, garlic (1 clove), and celery to the pressure cooker and cook for 2 mins on medium heat.
4. Stir in the tomato paste.
5. Add the meat back to the pressure cooker with the tomatoes, oregano, bay leaf and stock and bring to the boil on high heat.
6. Fasten the pressure cooker lid and leave on high heat for 15mins per 500g of meat (in my case I had 1.5kg of meat so 45mins)
7. While that is cooking chop up the parsley and add the lemon zest and juice plus a little olive oil and the remaining garlic clove (finely diced) to make a gremolata to serve
8. Once the 45mins is up, turn off the heat and allow the pressure cooker to cool for 10minutes before serving with some potato mash and green steamed vegies!
9. Add salt & pepper to taste
10. Serve with a squeeze of lemon

This is a great meal for the family or when you have friends over as it can be prepared and cooked earlier, then heated when you’re ready to eat!

In fact, it’s even tastier the next night!


  • Sounds really good – but are you _sure_ that the coockng time is weight dependant? It dosnt make much sence! The cooking time should be dependant on the thickness of the cut, and the meat type/quality. I think that if 15 min are OK for 1 slab of skank then it should also be so for 3 or 5? Maybe 45 mins are just good for any amount of meat?

  • My five year old daughter has been interested in bones and what role they play in the body…so I chose some osso bucco to show what the bones are like, how they interact with the muscles, what the marrow does etc.
    I didn’t have the energy to make them the traditional italian way I learned while an apprentice chef, so I searched online for quicker ways to make them and came across your recipe.

    My father, my daughter and I prepared all the ingredients–my daughter had a good ol poke and prod at the meat, and a taste of everything else individually while still raw–I substituted massel chicken stock for the beef stock, dried oregano for the fresh, and put the gremolata ingredients in the pot to cook along with the rest of the ingredients. My husband made mashed potatoes towards the end of the cooking time and in just over an hour we had delicious melt-in-your mouth osso bucco puddled around mashed potato mountains in our bowls. Soon after that, we had scraped clean bowls!

So, what do you think?