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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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