Osso Buco with Dark Beer Sauce in the Pressure Cooker

Release the central marrow of each osso buco piece by making a shallow cut around it to prevent the meat from curling excessively during cooking.

Season the osso buco with salt and lightly dredge each piece in the all-purpose flour, shaking off the excess.

Melt the pork lard over high heat in a pot and quickly sear the osso buco pieces until lightly browned on all sides.

In a serving dish that fits inside the pressure cooker (or in the cooker itself if you are layering there), begin to build layers with onion, diced tomato (or canned peeled tomatoes), crushed red pepper flakes, rosemary, bay leaves, and a splash of dark beer.

Add the whole garlic cloves with their skin among the layers to release flavor (they can be crushed and eaten after cooking).

Place the seared osso buco pieces on top of the layers of vegetables and seasonings, repeating the top layers as necessary until all the meat is accommodated.

Close the pressure cooker. Bring to a boil and, once pressure is reached, count approximately 10 minutes, then turn off the heat and carefully open to check the readiness.

Carefully remove the tender, cooked osso buco pieces to a serving platter, preserving the sauce.

Pour the spectacular sauce over the meat on the platter and finish with fresh basil leaves picked from the herb garden to perfume and garnish the dish.