Pressure-cooker Osso Buco

Ingredients

• 4-6 veal osso buco shanks
• Salt
• Freshly ground black pepper
• 2-3 tablespoons beef tallow or butter
• 1/2 onion, finely diced
• 1 small carrot, finely diced
• 1 celery stalk, finely diced
• 3-4 garlic cloves, minced
• 1/2 cup dry white wine
• 1 cup beef or veal stock
• 1-2 tablespoons tomato paste
• 1 bay leaf
• 3-4 sprigs fresh thyme
• 1 small sprig rosemary, optional
• 1-2 tablespoons cold butter

Directions

1. Pat the veal shanks dry and season generously with salt and black pepper.
2. Heat the Fissler pressure cooker uncovered over medium-high heat. Add the tallow or butter.
3. Sear the shanks until deeply browned, about 4-5 minutes per side. Work in batches if necessary. Remove and set aside.
4. Reduce heat to medium. Add the onion, carrot, and celery. Cook for 5-7 minutes, until softened and lightly browned.
5. Add the garlic and cook for about 30 seconds.
6. Add the tomato paste and cook for 1-2 minutes.
7. Add the white wine and scrape up all the browned bits from the bottom of the cooker. Simmer for 2-3 minutes to reduce slightly.
8. Add 1 cup stock, bay leaf, thyme, and rosemary. Return the shanks to the cooker along with any accumulated juices.
9. Lock the lid and bring the cooker to high pressure (Fissler cooking level 2).
10. Cook at high pressure for 35 minutes.
11. Remove from the heat and allow the pressure to release naturally for 15 minutes, then release any remaining pressure according to the Fissler instructions.
12. Carefully remove the shanks and keep warm. Discard the bay leaf and herb stems.
13. With the lid off, bring the braising liquid to a strong simmer and reduce until thickened, concentrated, and glossy, approximately 5-10 minutes.
14. Remove from the heat and whisk in 1-2 tablespoons cold butter.
15. Spoon the reduced sauce generously over the osso buco and serve immediately.