From The Pressure Cooker Recipe Book by Suzanne Gibbs
Serves 4, prep 15, cook 25
Ingredients
4-6 veal shank about 3 cm thick
Plain flour for dusting
Salt & pepper
2 tbs olive oil
2 cloves garlic
1 onion
1 carrot
1 large stick of celery
I Added 1/2 zucchini, not in recipe
1 1/2 cups of dry white wine, i used 1/2 cup,white wine & 1 cup of dry vermouth, its what I had
1 bay leaf
1 srig rosemary
5cm strip of lemon rind, i used 3 strips
1 400g tinned tomatoes
250 g polenta
Knob butter
1/2 cup, fresh
Chop all veg in TM
1. Dust meat with flour & season.
2. Heat 1 tbs oil & brown in PC, remove & repeat with all meat
3. Add remaining oil, fry garlic, onion, carrot, celery & zucchini for 5 mins or until soft.
4. Return meat, add wine, herbs, Lemon & tomatoes, cook on high pressure 25 mins.
Meanwhile cook polenta as usual
Release pressure.
1 then put meat into a dutch oven, strained the veg & juice, veg in dutch oven, juice in fridge.
Then when fat on top, removed layer of fat & added juice to dutch oven.
Put in to oven at 160 for 30 mins,
YUM FROM ALL OF US
