Sprinkle the meat with salt and pepper - then dust with flour. Set pressure cooker to saute add butter or oil then brown the meat on all sides. I do in 2 batches. Remove the meat and add the onions. I put on lid for 1 min to make more water and so easier to scrape the bottom of pot of all those amazing brown bits. Then fry onion until start to brown about 5 mins. Add garlic cook 1 more min.

Add wine and chicken stock cook 3 mins then add tomatoes again 3 mins. Then add back in the meat and herbs - push the meat gently so covered in sauce. Add the lid and pressure cook on high for 25 - 30 mins if large pcs. (You can also put into a casserole and bake for 3 hours until falls of the bone at 170c). Allow normal pressure release for 10-15 mins.

If still too much sauce carefully remove meat and saute again until sauce reduced. Spoon over the meat then sprinkle with Gremolata (just chop all together) and serve - WOWWEEEEEEEE