Speedy Pressure Cooker Ossobuco

Prepare the Veal

1. Pat dry the veal shanks and season them generously with salt and pepper. Shallowly dredge each shank in flour, shaking off any excess.
2. In a pressure cooker, heat the olive oil and butter over medium-high heat. Sear the veal shanks until deeply browned on all sides, about 3-4 minutes per side. Remove the shanks and set aside.

Sauté Aromatics and Deglaze

1. Add the chopped onion, carrots, and celery to the pressure cooker. Cook, stirring occasionally, until softened, about 5-7 minutes.
2. Stir in the minced garlic and tomato paste, and cook for another minute until fragrant.
3. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer and reduce by half, about 3-5 minutes.

Pressure Cook the Ossobuco

1. Return the seared veal shanks to the pressure cooker. Add the beef broth, bay leaf, and thyme sprigs. Ensure the liquid comes about halfway up the sides of the shanks; add more broth if needed.
2. Secure the lid of the pressure cooker and bring it to high pressure. Cook for 45 minutes.
3. Once the cooking time is complete, allow the pressure to release naturally for 10-15 minutes, then carefully perform a quick release for any remaining pressure.

Finish and Serve

1. Carefully remove the veal shanks from the pot. If desired, you can thicken the sauce by simmering it uncovered for a few minutes while keeping the shanks warm.
2. For the gremolata, combine the lemon zest, chopped parsley, and minced garlic in a small bowl.
3. Serve the ossobuco hot, spooning the rich sauce over the top. Sprinkle generously with the gremolata before serving.