Osso Bucco, Pressure Cooker (Beef Shank)

Ingredients

• 6 thick beef shank slices (about 3 lb), 1.5 to 2 inches thick
• 1 tsp vegetable oil
• 3 tsp kosher salt, 1.5 tsp black pepper
• 1 large onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 4 cloves garlic, crushed
• 1 tbsp tomato paste
• 2 sprigs thyme
• Half tsp kosher salt
• 1 cup chicken stock
• Half cup dry white wine
• 15 oz can diced tomatoes
• Gremolata: garlic, lemon zest, parsley

Method

1. Trim fat from the shanks, tie with twine if you like. Season with salt and pepper.
2. Sear in two batches, 3 minutes per side. Set aside. Pour off all but 1 tbsp fat.
3. Sauté onion, celery, carrot, garlic, tomato paste and thyme with half tsp salt for 5 minutes.
4. Add stock and wine, scrape up the browned bits.
5. Return shanks and juices. Pour tomatoes on top, do not stir.
6. High pressure 30 minutes stovetop or 36 minutes electric. Natural release 15 minutes, then quick release.
7. Make the gremolata. Remove shanks, separate the fat from the sauce. Serve with sauce and gremolata.