Name: Osso Buco
Ingredients: 1 tablespoon olive oil; 2 pound bone-in veal shoulder arm steaks; 1 bag (16 ounces) peeled baby carrots; 8 ounce 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 teaspoon grated fresh lemon peel

Osso Buco

Cooking MethodPressure Cooker

Ingredients

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

Instructions

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