Dust the ossobucco with the flour, season, and set aside

Select SAUTE/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

Add the onion, carrot and celery and saute 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

Select PRESSURE COOK and high pressure. Set the timer for 45 minutes. Place lid on cooker and close the valve. Press START

Once cooking time is complete open the valve to release all the steam before opening the lid

Check that the meat is tender. If not, follow the pressure cooking instructions above for 10-15 minutes. Stir in the peas

To prepare the gremolata combine all ingredients and mix well

Serve the ossobucco with risotto 'alla milanese' and sprinkled with gremolata