Slow Cooked Ossobuco

INSTRUCTIONS

1. Spread the flour in a bowl or on a cutting board. Season the veal with salt and pepper and then dredge it in the flour to coat all sides.
2. Select SAUTE-High, set the time for 30 minutes and press START.
3. Add the olive oil to the inner pot. When oil is hot, add in the veal in batches and sear each side until browned. around 5 to 8 minutes per side. Take it out and set it aside.
4. Add the butter to the Inner Pot and let it melt; then stir in the onion, carrots, and celery. Cook until the vegetables are very soft. Stir in 4 cloves of the minced garlic and the tomato paste and cook until fragrant, about 3 minutes.
5. Add the wine to deglaze the Inner Pot, stir well to remove any brown bits on the bottom. Ensure there is nothing stuck to the bottom of the pot, and then stir in the stock and tomatoes and bring to a simmer.
6. Tie the thyme sprigs, rosemary sprigs, and bay leaf together with butcher twine and add it into the Inner Pot.
7. Place the Osso Buco pieces into the Inner Pot.
8. Press CANCEL to turn off sauté.
9. Use the Pressure Cooking Lid and set to VENT. Select SLOW COOK-Custom-High for 5 hours.
10. When done, carefully open the Pressure cooking Lid. Remove the Osso Buco from the inner pot and place it on top of a plate or cutting board.
11. Select SAUTE-High, set the time for 30 minutes and press START. Simmer the sauce, stirring it often, until it is thick and reduced.
12. In the meantime, prepare the Gremolata, in a small bowl. Stir together the parsley, lemon zest, 2 cloves of minced garlic, and salt.
13. Let the sauce settle for at least 10 minutes, and then spoon any excess fat off the top.
14. When serving, place the Ossobuco on a plate, add some of the sauce and sprinkle with the gremolata.