Pressure Cooker Osso Bucco

Made this back in January, and again, forgot to write down a rating, so I'll have to make it again (oh, darn lol).  Served it with pearl couscous, which went perfectly with it (I do know that much!)

Link to original recipe: https://cooking.nytimes.com/recipes/1018854-pressure-cooker-osso-buco

(you will likely need a subscription to access original recipe)

Ingredients:

all-purpose flour, for dredging

4 sprigs fresh thyme

2 sprigs fresh rosemary

1 bay leaf

2 1/2 to 3 lbs bone-in veal shanks (osso bucco), patted dry with paper towels

2 tsp. kosher salt

coarse ground black pepper

3 T. olive oil

2 T. unsalted butter

1 onion, diced

2 medium carrots, diced

1 celery stalk, sliced in 1/4" moon-shapes

4 garlic cloves, thinly sliced

1/2 tsp. tomato paste

1/2 c. dry white wine

1/2 c. (homemade) chicken stock
1 can (14.5 oz) diced tomatoes (I think I actually used crushed tomatoes)

for the gremolata--

1/4 c. finely chopped fresh parsley

grated zest of 1/2 of a lemon

2 garlic cloves, minced

pinch of kosher salt

Directions:

1. Spread flour in a shallow plate (or bowl).  Tie together thyme, rosemary, and bay leaf, using kitchen twine.

2. Season veal with salt and pepper, then dredge in the flour to coat all over.  

3. In a large, heavy skillet over medium to medium-high heat (or you can use the sauté function of the pressure cooker on high), heat the olive oil, then add the veal and brown well on all sides (around 5-7 min per side).  Transfer veal to a plate and reduce heat to medium.

4. Add butter to the pan, let melt, then add the onion, carrots, and celery.  Cook, stirring occasionally, until veggies are softened (around 8 min).  

5. Stir in the garlic and tomato paste.  Cook until garlic is fragrant and tomato paste has started to darken (around 1-2 min).

6. Deglaze pan with wine, scraping up browned bits on bottom of pan.  Add the stock and tomatoes; bring to a simmer, then remove from heat and pour into the pot of the pressure cooker.

7. Nestle the veal into the veggie sauce and place bundled herbs atop.  Lock cover in place, check for pressure valve to be in correct position (closed/pressurize) and set for 40 min of pressurized cooking (I used 'meat/stew' setting on mine).  

                                     

8. When pressurized cooking has finished, let pressure release naturally.  Use a slotted spoon to transfer veal out of mixture, to a plate.  Leave cover off of cooker and turn on sauté function.  Bring sauce to simmer and stir occasionally for 10-15 min.  Unplug and let sauce rest for 10 additional minutes.

9. Meanwhile (while sauce is resting), make the gremolata: stir together the parsley, lemon zest, garlic, and salt in a small bowl until combined.

10. Serve veal topped with sauce and then gremolata and enjoy!