Ossobuco (Osso Buco) à la Derryn

4 x Osso Buco (2 with small bones, 2 with large bones but marrow removed)
1 splash Balsamic Vinegar (or anchovy/fish sauce) – optional
1 840g can tomatoes (crushed or diced) or passata
1 lemon rind
2-3 large carrot
Turnip (or celery) to match Carrot – Best with half celery and turnip
3 clove garlic (finely chopped or crushed)
Salt and Pepper (6 shakes)
Plain flour
Water to cover

Put meat in the pressure cooker in a small amount of water (or oil for flavour) until it starts to change colour.
Add all remaining ingredients and add water to cover.
Cook for 40 mins at full steam pressure
Serve with white rice, garnish with lemon and parsley.