Instant Pot Osso Bucco with Polenta (Low-FODMAP)

What is Beef Shank?

Beef shank is from the leg of a cow so it is the perfect cut for Instant Pot Osso Buco. As you can imagine, cow legs get exercised a fair bit, so the meat is very tough and has a lot of sinew. It is particularly tasty because of this connective tissue; when cooked thoroughly, it has a delectable texture.

Making Osso Bucco in an Instant Pot

If you have an Instant Pot or other pressure cooker, making osso buco is pretty easy. The combination of pressure and heat turns hard, crunchy beef shank into heavenly, melt-in-your-mouth magic.

🍳Recommended Equipment

  • Instant Pot or pressure cooker (if you don’t have a pressure cooker, you can simmer in a dutch oven/stock pot for 3-4 hours instead)
  • Another smaller pot for polenta
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Adjust Servings
2 carrots
1 beef shank
1 teaspoon fish sauce
½ cup dry white wine (such as pinot grigio)
1 cup chicken stock
1 bay leaf
1 spring fresh rosemary (or 1 teaspoon dried rosemary)
1 teaspoon garlic oil
parsely, to garnish
red pepper flakes, to garnish
1bunch choy sum
2 tablespoons soy sauce
½ teaspoon sugar
Creamy Polenta
5 cupes water
1 cup milk
1 1/2 cups polenta, coarse
4 tablespoons (half a stick) butter
1/2cups parmesan or pecorino cheese



Prepare carrots, parsley, and choy sum

Peel your 4 carrots and dice them finely. Chiffonade/mince parsely.
Wash and clean choy sum.
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Sear beef shank

Using your pressure cooker on sauté, sear the beef shank. Your goal is to get a nice browned sear, but it may not get cooked through at this step.
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Add carrots, fish sauce, white wine, chicken stock, bay leaves, and rosemary

Add diced carrots, 1 tsp fish sauce, ½ cup white wine, 1 cup chicken stock, 1 bay leaf, and 1 sprig rosemary to Instant Pot.
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Cook 1 hour on high pressure

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Preheat oven to 425

15 minutes before release, start preheating your oven to cook choy sum.
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Roast choy sum for 15 minutes

Spread on an oiled baking sheet and roast 15 minutes.
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Toss choy sum in soy sauce and sugar

When choy sum is done, toss with 1 tablespoon soy sauce and ½ teaspoon sugar on the hot pan.
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Start polenta by boiling milk and water

Once choy sum is in the oven, start polenta. In a separate pot, bring 5 cups of water, 1 teaspoon of salt, and 1 cup of milk to a boil.
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Once boiled, lower to medium-low heat, and gradually pour in your 1 ½ cups of polenta. Give it a good stir with a whisk!

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Cook polenta for 20-25 minutes

Cook for 20-25 minutes, stirring every 3-5 minutes or so. It will begin to get quite thick.
As you near the end, put in a half stick of butter and ½ cup parmesan cheese.
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Finish and garnish ragu

Before serving, add 1 teaspoon of garlic oil and mix it in.
To plate, first putting down the polenta and covering with the delicious, fall-off-the-bone beef shank. Select beautiful stalks of choy sum to go alongside. Garnish with freshly parsley and red chili flakes.
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