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Shared By Grace Warren Atwood

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

Read Directions

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