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Pressure Cooker Osso Buco
Ingredients
- FOR THE OSSO BUCO
- All-purpose flour, for dredging
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 ½ to 3 pounds (4 pieces) osso buco (bone-in veal shanks), patted dry with a paper towel
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 onion, diced into 1/4-inch pieces
- 2 medium carrots, diced into 1/4-inch pieces
- 1 celery stalk, diced into 1/4-inch pieces
- 4 garlic cloves, thinly sliced
- ½ teaspoon tomato paste
- ½ cup dry white wine
- ½ cup chicken or beef stock, preferably homemade
- 1 14.5-ounce can diced tomatoes, drained
- FOR THE GREMOLATA
- ¼ cup finely chopped fresh parsley
- Finely grated zest of 1/2 lemon
- 2 garlic cloves, minced
- Pinch of kosher salt, plus more as needed
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