Osso Buco, Pressure Cooker (Veal)

Ingredients

• 2.5 to 3 lb (4 pieces) bone in veal shanks, patted dry
• Plain flour for dredging
• 4 sprigs thyme, 2 sprigs rosemary, 1 bay leaf, tied with twine
• 2 tsp kosher salt, black pepper
• 3 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 onion, diced small
• 2 carrots, diced small
• 1 celery stalk, diced small
• 4 garlic cloves, thinly sliced
• Half tsp tomato paste
• Half cup dry white wine
• Half cup chicken or beef stock
• 1 can (14.5 oz) diced tomatoes, drained
• Gremolata: parsley, lemon zest, garlic, salt

Method

1. Season the veal, dredge in flour.
2. Sauté on high. Brown the shanks in batches, 5 to 7 minutes per side. Set aside.
3. Lower heat. Melt the butter, cook onion, carrot and celery until very soft, about 8 minutes. Add garlic and tomato paste, 1 to 2 minutes.
4. Deglaze with the wine. Add stock and tomatoes, bring to a simmer. Nestle in the shanks, herb bundle on top.
5. High pressure 40 minutes. Natural release.
6. Remove the shanks. Sauté the sauce 10 to 15 minutes until thick. Rest 10 minutes, spoon off the fat.
7. Mix the gremolata. Serve shanks with sauce and gremolata.

Notes

Serve with Risotto alla Milanese.