Veal osso bucco ‘alla milanese’, gremolata

Ingredients

• 1.4 kg veal ossobucco
• 100g plain flour
• ¼ cup extra virgin olive oil
• 30g unsalted butter
• ½ onion, finely chopped
• ½ carrot, finely chopped
• ½ celery stick, finely chopped
• 1/3 cup dry white wine
• 1 cup veal stock
• 250g tinned whole tomatoes
• 100g peas, fresh or frozen

Gremolata

• ¼ bunch parsley
• 1 clove garlic
• Zest of 1 lemon
• Splash olive oil

Method

1. Dust the ossobucco with the flour, season, and set aside.
2. Select SAUTÉ/SEAR function and set the timer for 20 minutes. Press START and allow to heat for 3 minutes. Add the oil and butter and when hot add the ossobucco in batches and brown on both sides. Set aside.
3. Add the onion, carrot and celery and sauté for 2–3 minutes then add the wine and reduce slightly before adding the stock and tomatoes. Stir well and bring to a simmer. Return the ossobucco to the cooker stirring to coat in the liquid.
4. Select PRESSURE COOK and High pressure. Set the timer for 45 minutes. Place lid on cooker and close the valve. Press START.
5. Once cooking time is complete open the valve to release all the steam before opening the lid.
6. Check that the meat is tender. If not, follow the pressure cooking instructions above for 10–15 minutes. Stir in the peas.
7. To prepare the gremolata combine all ingredients and mix well.
8. Serve the ossobucco with risotto 'alla Milanese' and sprinkled with gremolata.

Note If a thicker sauce is preferred select SAUTÉ/SEAR function and 10 minutes cook time. Press START and cook until desired consistency is reached.