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Osso Buco Beef Soup

Osso Buco Beef Soup

If you are a fan of clear broth soups this recipe is for you! The marrow from the Osso Buco adds the perfect amount of richness creating a beautiful silky smooth beef broth!

3 lbs of our Osso Buco (cross cut beef shank)
1-2 tablespoons of Lily Hill Farm Seasoning
2-4 carrots
3 celery stalks
1 medium onion 

Pat dry your Osso Buco and generously sprinkle both sides with LHF Seasoning.


Put your Instant Pot on the sauté setting (high). Brown both sides of your Osso Buco (depending on the size of your shanks you may want to brown the shanks individually). Chop your carrots and celery into approximately 3 inch long sections. Quarter your onion. Add carrots, celery and onion to your Instant Pot along with your brown beef shanks. Cover with water (usually takes around 4 cups). 

Pressure cook on high for 1 hour.

Remove beef from broth (saving broth) and trim into chunks, place in large pot. Remove carrots and add to your pot. Using a fine mess strainer, strain broth left in your Instant Pot and pour over your beef and carrots. 

Add this point you can also add any additional vegetables of your choice - I like to keep it simple just with beef, carrots and thinly sliced onions. Place pot on stove and simmer on low. Add additional seasoning, salt and/or pepper to taste.

Chop up some fresh herbs of your choice. I like to use to rosemary, thyme and parsley. Simmer additional 3-5 minutes and then serve and enjoy!

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