This recipe is made in a modern pressure cooker, but you can also cook it in the oven, simply use a cup or two more beef stock. You can make this classic Italian dish with veal or lamb shanks. (serves 4)
4 veal or lamb shanks, cut 1-1/2-inch-thick 1/4 cup flour seasoned with salt and pepper 2 olive oil 2 carrot, large dice 2 medium onion, large dice 2 stalks celery, large dice 2 cloves garlic, minced 1 cup mushrooms, halved 1 cup beef stock 1 cup tomato sauce 1 teaspoon fresh thyme leaves 1 bay leaf 1 teaspoon fresh or dried rosemary leaves, minced salt and freshly ground black pepper Gremolata garnish: 1/4 cup finely chopped Italian parsley 2 cloves garlic, minced 1/4 teaspoon salt 2 teaspoon minced lemon rind
1 Toss the shanks in seasoned flour to coat. Heat the olive oil in the pressure cooker over medium Tablespoons high heat and brown the shanks. Remove the meat and set aside.
2 Add the carrot, onion, celery, garlic and mushrooms to the pan and sauté for 2 minutes. Deglaze with a half cup of stock. Stir in remaining stock, tomato sauce, thyme, bay leaf, and rosemary. Arrange the shanks in the sauce and lock the lid in place.
3 Bring the pressure cooker up to high pressure over medium high heat. Reduce the heat to medium low, just to maintain an even pressure, and cook for 15 minutes. Release pressure and remove lid. Place shanks on a serving platter and simmer the sauce, uncovered, to thicken if necessary. Pour the sauce over the shanks.
4 Mix gremolata ingredients together. Serve the osso bucco with soft polenta or risotto and a sprinkling of gremolata on top.