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LOCATION: Recipes >> Pressure Cooker >> Osso Bucco 01

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OSSO BUCO

1 tablespoon olive oil
2 pounds bone-in veal shoulder arm steaks
1 bag (16 ounces) peeled baby carrots
8 ounces frozen small onions (half 16-ounce bag)
1 medium celery stalk, cut crosswise into pieces
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 can (14 1/2 ounces) diced tomatoes
1/2 cup dry white wine
1/2 cup loosely packed fresh parsley leaves, chopped
2 teaspoons grated fresh lemon peel

In 6-quart pressure cooker, heat oil over high heat. Add half the
veal and cook until browned on both sides. Transfer veal to bowl;
repeat with remaining veal.

Add carrots, onions, celery, garlic, salt, pepper, and thyme, and
cook 1 minute, stirring. Stir in tomatoes, wine, and cup water;
heat to boiling over high heat.

Return veal to pressure cooker. Lock the lid in place and bring up
to pressure over high heat. Reduce the heat to maintain pressure,
and cook under pressure 15 minutes. Release pressure quickly, as
manufacturer directs.

In cup, mix parsley with lemon peel; sprinkle over stew just before
serving. Serve over rice or pasta. Yields: 6 main-dish servings

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