Transform Your Winter Cooking With Instant Pot | Woman and Home Magazine

Ingredients

• For the Osso Buco:
• 1-1.5kg beef shin bone in (pat dry with a paper towel)
• 2 tsp (10ml) salt
• freshly ground black pepper
• all-purpose flour for dredging
• 3 Tbsp (45ml) extra virgin olive oil
• 2 Tbsp (30ml) unsalted butter
• 1 onion, diced
• 2 medium carrots, peeled and diced
• 1 celery stalk, sliced
• 4 garlic cloves, crushed
• 1 tsp (5ml) tomato paste
• ½ cup (125ml) dry white wine
• ½ cup (125ml) chicken/beef stock (preferably homemade)
• 475ml tin of peeled and chopped tomatoes
• 4 sprigs fresh thyme (or 1 tsp dried)
• 2 sprigs fresh rosemary (or ½ tsp dried)
• 1 bay leaf
• For the gremolata:
• ¼ cup (125ml) finely chopped fresh parsley
• finely grated zest of lemon
• 2 garlic cloves crushed
• pinch of salt, or more, to taste