Recipe - Gees Osso Buco (Pressure Cooker)

4 lg Meaty beef shank slices,
about 1 " thick
One fourth cup Flour
One fourth teaspoon Salt
4 tablespoon Peanut oil
1 cup Diced onion
4 lg Clove garlic, chopped
1 cup Diced carrot
1 cup Diced celery
1 cup Dry white wine
2 cup Canned whole tomatoes with
juices
Freshly grated zest of 1
lemon
1 Lemon, juice of
One fourth cup Finely chopped parsley
Three fourths teaspoon Salt
One half teaspoon Coarse grind black pepper

Mix together the One fourth cup flour and One fourth 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 saffronflavored rice
pilaf with a generous sprinkling of grated parmesan cheese over the top.

Posted to IChef 11/1/96 by Cindy Hartlin

Recipe by: Mrs. Gee @aol.com Posted to MCRecipe Digest V1 #565 by Rooby
MsRooby@sprintmail.com on Apr 13, 1997