Gee’s Osso Buco (pressure Cooker)

The law…is not for the righteous. Righteousness comes by faith, not by performing works of the law. Therefore, it is wrong to make the law our “savior or judge,” as Bunyan affirmed. However, it is not wrong for us to allow the law to “instruct our minds,” as long as we filter that instruction through the New Covenant. The final, authoritative, yardstick that validates any truth or law for the child of God is the gospel.

John Reisinger

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Beef, Pressure co	4	Servings

INGREDIENTS

4		Meaty beef shank slices
		about 1 " thick
1/4	c	Flour
1/4	t	Salt
4	T	Peanut oil
1	c	Diced onion
4		Clove garlic, chopped
1	c	Diced carrot
1	c	Diced celery
1	c	Dry white wine
2	c	Canned whole tomatoes with
		juices
		Freshly grated zest of 1
		lemon
1		Lemon, juice of
1/4	c	Finely chopped parsley
3/4	t	Salt
1/2	t	Coarse grind black pepper

INSTRUCTIONS

Mix together the 1/4 cup flour and 1/4 tsp salt. Coat the beef shanks
with the flour. Add the peanut oil to a very hot pressure cooker pot.
Brown the floured shanks until golden and set them aside in a dish.
Add the onions and garlic to the oil left in the pot and saute until
limp and beginning to take on a golden color. Sprinkle the remaining
flour and salt mixture over the onions and stir. Cook for 2 minutes,
stirring constantly. Add all the rest of the ingredients to the pot,
and stir well.  Add the meat back to the pot into the sauce. Place the
lid on the  pressure cooker securely and put the pressure regulator
weight in  place. Leave the heat on high until the regulator weight
begins to  jiggle, then lower the heat immediately to a level that
allows the  regulator weight to just barely jiggle. Cook the shanks,
from this  point on, for 25 minutes. Remove pot from heat and cool.
Open the lid and stir gently. Check the consistency of the gravy. If
it is too thin, raise the heat to high and reduce to the desired
thickness. If it is too thick, add a little water.  My family
especially likes this dish served over a saffron-flavored  rice pilaf
with a generous sprinkling of grated parmesan cheese over  the top.
Posted to IChef 11/1/96 by Cindy Hartlin  Recipe by: Mrs. Gee @aol.com
Posted to MC-Recipe Digest V1 #565 by  Rooby <MsRooby@sprintmail.com>
on Apr 13, 1997

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