PRESSURE COOKING RECIPES
Osso Buco
Veal shanks braised in butter and cooked tender in a tomato mixture, then topped with a tangy gremolata.
2 |
tablespoons butter | |
4 |
veal shanks (about 2 1/4 pounds) | |
1 |
10 3/4-ounce can chicken broth | |
1 |
28-ounce can stewed tomatoes | |
| Salt and pepper | ||
| Gremolata | ||
6 |
cloves garlic, minced fine | |
2 |
tablespoons grated lemon rind | |
1/2 |
cup fresh parsley, chopped fine | |
Heat butter in 4- or 6-quart pressure cooker over medium heat. Brown veal shanks. Add chicken broth, stewed tomatoes, and salt and pepper. Close cover securely. Place pressure regulator on vent pipe. COOK 35 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord. Combine Gremolata ingredients in small bowl. Sprinkle over Osso Buco and serve.
Makes 4 servings
