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
Tips & Hints:
If a thicker sauce is preferred select SAUTE/SEAR function and 10 minutes cook time. Press START and cook until desired consistency is reached.
Recipe by Luca Ciano: Chef Consultant
Luca's career includes the famous 2 Michelin-starred restaurant "Il Luogo di Aimo e Nadia" in Milan and international experience at London's Millennium Gloucester Hotel, and in Australia at the Sheraton on the Park, The Westin and Cypress Lakes Resort.
Luca is a consultant for restaurants, magazines and Italian brands in Australia and around the world, providing guidance and assistance in their daily operations.