Pressure-cooker osso buco with olives and anchovies

Ingredients

• Osso buco with olives and anchovies
• 1 tablespoon olive oil
• 6 thick pieces veal osso buco (1.8kg)
• 1 large brown onion (200g), chopped finely
• 2 cloves garlic, crushed
• 6 drained anchovy fillets, chopped finely
• 1/4 cup coarsely chopped fresh basil
• 410 grams canned crushed tomatoes
• 1/2 cup (125ml) dry red wine
• 1/2 cup (80g) coarsely chopped pitted black olives
• 1/2 cup loosely packed small fresh basil leaves