1 Hour Osso Bucco


In the past Osso Bucco took me 2.5 hours to make. But since using the pressure cooker, I am able to plate up in an hour. Osso Bucco is a wonderful winter dish for a group dinner, you may wish to serve it with rice; pasta or mashed potatoes.

The pressure cooker is a great time saver for meals that generally require slow cooking. If you’re time-bound – I’d recommend getting one, and if you’re worried that the pressure cooker would cause an explosion, don’t worry – times have changed and the pressure cookers these days are quite safe.

Osso Bucco in an hour (Serves 6-8)


  • 6-8 osso bucco
  • 3 brown onions, chopped
  • 3 carrots, chopped
  • 2 celery sticks, chopped
  • 2 cloves of garlic, crushed
  • 2 handfuls of cherry tomatoes
  • 10 stalks of fresh parsley, finely chopped
  • 250ml white wine
  • 500ml chicken stock
  • 40g plain flour for coating
  • Olive oil
  • Salt & Pepper
  • Orange zest + a handful of parsley leaves for garnishing


  1. Season osso bucco with salt & pepper; coat osso bucco in plain flour.
  2. Add olive oil & brown osso bucco (I used the browning option on my pressure cooker) then set aside
  3. Fry onions; carrots; celery; garlic and parsley stalks until the onion is soft
  4. Return osso bucco into the pot; add cherry tomatoes, white wine & chicken stock ensure that the liquid covers all the ingredients
  5. Put the pressure cooker lid on and set the pressure cooker to cook for 45 minutes
  6. Plate up; serve and garnish with orange zest & parsley leaves

If you’ve tried this, let me know what you think by leaving a comment 🙂

This post is related to Cooking Crew Feast.



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