Step 1

Place the flour mixture onto a large plate and dredge the veal shanks in it so both sides are fully coated

Step 2

Add the olive oil to the Instant Pot, hit the “Sauté” button and adjust so it’s on the “More” or “High” setting. Allow it to heat for 3 minutes and then, in batches using tongs, lightly brown the veal shanks for 1 minute on each side (they should NOT be fully cooked at all – just a light sear). When done, remove the veal shanks to a plate for them to rest

Step 3

Next, add the butter to the pot. As it’s melting, deglaze (scrape) the bottom of the pot so any flour remnants come up. Add the onion, carrot, celery to the pot and and sauté for 5 minutes

Step 4

Pour in the white wine and, again, deglaze the bottom of the pot so it’s cleared of anything stuck on it and then add in the chicken broth, diced tomatoes, tomato paste, seasoned salt, thyme, rosemary and the bay leaf. Stir everything together well

Step 5

Now, add the veal shanks back to the pot – it’s okay if they rest on top of one another.

Step 6

Secure the lid, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 20 minutes

Step 7

While the veal shanks are cooking, make the Gremolata by adding all the ingredients to a food processor and pulsing until combined OR by simply mixing it together if you want it a lot more coarse in texture

Step 8

When done cooking, allow a 10 minute natural release (meaning you do nothing for 10 minutes) and then follow with a quick release

Step 9

Remove the veal shanks with tongs and place on a plate (make sure the bone is kept in tact within each shank). Discard the bay leaf as well

Step 10

Hit “Keep Warm/Cancel” and then hit “Sauté” again and adjust so it’s on the “More” or “High” setting. Once the sauce bubbles, add in the corn starch slurry. Allow it to bubble for a minute and then turn the pot off. As the sauce cools down for a few minutes, the sauce will thicken significantly

Step 11

Plate up each veal shank and top with the sauce from the pot followed by spooning on a dollop of Gremolata. You now have some of the most tender, outrageous Osso Bucco ever (and don’t forget to savor that glorious, succulent bone marrow in the bone!)

Step 12

Enjoy with a wonderful side of Aligot, Pesto Risotto or Linguine with White Clam Sauce!