Osso Bucco

By JimMac

Ingredients

• 1 T olive oil
• 2 lbs. bone-in veal shoulder arm steaks or beef or pork shanks
• 1 (16-oz.) bag peeled baby potatoes
• 8 ounces frozen small onions (1/2 of a 16-oz. bag)
• 1 medium celery stalk, cut crosswise into pieces
• 3 garlic cloves, minced
• 1/2 t salt
• 1/4 t ground black pepper
• 1/4 t dried thyme
• 1 can (14-1/2 oz.) diced tomatoes
• 1/2 cup dry white wine
• 2 T tomato paste
• 1/2 cup loosely packed fresh parsley leaves, chopped
• 2 t grated fresh lemon peel

Details

Servings 6

Preparation

Step 1

Method:

In the pressure cooker, heat oil over high heat. Add half the veal/beef/pork and cook until browned on both sides. Transfer meat to a bowl and repeat with remaining meat. Add carrots, onions, celery, garlic, salt, pepper, and thyme, and cook 1 minute, stirring. Stir in tomatoes, wine, tomato paste, and 1 cup water; heat to a boil over high heat.

Return meat to pressure cooker. Lock the lid in place and bring to pressure over high heat. Reduce heat to maintain pressure and cook for 15 minutes. Release pressure quickly.

In a cup, mix parsley with lemon peel; sprinkle over stew just before serving. Serve over rice or pasta.