Osso Buco

Ingredients

• 1 tablespoon Olive oil
• 6 Pieces osso buco
• 1 large Brown onion, chopped finely
• 2 cloves Garlic, crushed
• 6 Drained anchovy fillets, chopped finely
• 1/4 cup Coarsely chopped fresh basil
• 1 Tin crushed tomatoes
• 1/2 cup Dry red wine
• 1/2 cup Coarsely chopped seeded black olives
• 1/3 cup Loosely packed fresh small basil leaves

Directions

1. Heat oil in the base of the pressure cooker.
2. Cook the pieces of osso buco in batches until browned.  Remove from cooker.
3. Cook the onion, garlic, anchovy and chopped basil in the cooker, stirring, until the onion softens.
4. Return the osso buco to the cooker together with the tin off tomatoes and the wine.
5. Secure the lid and bring the cooker to high pressure.
6. Reduce the heat on your stove to stabilise the pressure and cook on the “high” setting for 30 minutes.
7. Release the pressure using the quick release button.  Once the pressure has dissipated removed the lid.
8. Stir in the olives and season to taste.