Gee's Osso Buco (Pressure Cooker)

Recipe Ingredients

4		Meaty beef shank slices - about 1 " thick (large)
1/4 cup	15g / 0.5oz	Flour
1/4 teaspoon	1.3ml	Salt
4 tablespoons	60ml	Peanut oil
1 cup	62g / 2.2oz	Diced onion
4		Garlic - chopped
1 cup	110g / 3.9oz	Diced carrot
1 cup	110g / 3.9oz	Diced celery
1 cup	237ml	Dry white wine
2 cups	474ml	Canned whole tomatoes with juices
		Freshly grated zest of 1 lemon
1		Lemon - juice of
1/4 cup	36g / 1.3oz	Finely chopped parsley
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Coarse grind black pepper

Recipe Instructions

Mix together the 1/4 cup flour and 1/4 tsp salt. Coat the beef shanks with the flour. Add the peanut oil to a very hot pressure cooker pot. Brown the floured shanks until golden and set them aside in a dish.

Add the onions and garlic to the oil left in the pot and saute until limp and beginning to take on a golden color. Sprinkle the remaining flour and salt mixture over the onions and stir. Cook for 2 minutes, stirring constantly. Add all the rest of the ingredients to the pot, and stir well.

Add the meat back to the pot into the sauce. Place the lid on the pressure cooker securely and put the pressure regulator weight in place. Leave the heat on high until the regulator weight begins to jiggle, then lower the heat immediately to a level that allows the regulator weight to just barely jiggle. Cook the shanks, from this point on, for 25 minutes. Remove pot from heat and cool.

Open the lid and stir gently. Check the consistency of the gravy. If it is too thin, raise the heat to high and reduce to the desired thickness. If it is too thick, add a little water.

My family especially likes this dish served over a saffron-flavored rice pilaf with a generous sprinkling of grated parmesan cheese over the top.

Source:
Mrs. Gee

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