Instant Pot Osso Bucco (Veal Shanks)

3 to 4 lbs of bone-in veal shanks, each cut about 1.5″ thick (many markets sell it this way, but if not, ask the butcher to do it)

½ cup of flour with a few pinches of salt and pepper mixed into it, for dredging the veal shanks

¼ cup of extra virgin olive oil

2 tbsp (¼ stick) of salted butter

2 carrots, peeled and sliced into ¼″ discs

2 stalks of celery, sliced into ¼″ pieces

1 yellow onion, diced

1 cup of white wine (like a Chardonnay or Sauvignon Blanc, or you can use white cooking wine if you only have that)

1 cup of chicken broth (I used 1 tsp of Chicken Better Than Bouillon 1 cup of water)

1 can of diced tomatoes

1 tbsp of tomato paste

1 tsp of seasoned salt

1 tsp of dried thyme

1 tsp of dried rosemary

1 bay leaf

3 tbsp of cornstarch 3 tbsp of water, to make a slurry

subheading: Gremolata topping (optional):

Zest of 1 lemon (meaning we’re only using the skin of the lemon and not the lemon itself)

3 cloves of crushed garlic (or 2 tbsp of crushed garlic)

½ cup of fresh Italian (flat-leaf) parsley, chopped

1 tsp of extra virgin olive oil

¼ tsp of salt

Directions at pressureluckcooking.com

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