Osso Buco - Classic Italian Veal Stew
- 4 veal shanks cracked
- 1 pound veal stew meat cubed
- Flour for dredging
- 2 tablespoons olive oil
- 2 celery ribs chopped
- 3 medium carrots chopped
- 3 medium garlic cloves crushed
- 4 anchovy filets drained, mashed
- 1 teaspoon dried marjoram
- 2 fresh thyme sprigs chopped
- 1 cup dry white wine
- 1 can chopped tomatoes - (14 oz) drained
- 1 bay leaf
- Zest of 1 lemon
- Zest of 1 orange
- 1/4 cup Italian flat leaf parsley
Generously salt and pepper the veal shanks and dredge them in the flour to coat lightly.
Heat the oil over medium heat in a large frying pan or pressure frypan. Brown the veal shanks and veal stew cubes, turning. Remove from the pan and set aside.
Off the heat, deglaze the pan with 1/4 cup of the wine, scrapping up the brown bits.
In a 5-quart or larger pressure cooker, saute onions, celery and carrots in a little olive oil, stirring until the onions wilt, about 3 minutes. Add the garlic, anchovies (optional), marjoram and thyme. Mix. Add the wine, tomatoes, bay leaf, salt and pepper. Return the veal shanks and stew meat to the pan and stir well to mix.
Raise the heat to high while stirring. When the mixture comes to the boil, place the cover on the pressure cooker and bring pressure to the 2nd red ring (15 pounds pressure). Immediately lower heat to maintain pressure at the 2nd red ring. Cook for 25 minutes at the 2nd red ring.
Use Natural Release Method (let the pressure subside naturally off the heat).
Sprinkle the orange and lemon zest into the pan and stir well. Cover and simmer over low heat an additional 15 minutes without putting the mixture under pressure. Remove the bay leaf. Serve in large bowls with rice or egg noodles. Sprinkle each bowl with the parsley.
This recipe yields 8 servings.