| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Itailian, Pressure co, Veal |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
lb |
Veal shank; cracked |
| 1/4 |
c |
Dry white wine |
| 1 |
sm |
Onion; thinly sliced |
| 2 |
|
Cloves garlic; thinly sliced |
| 3 |
|
Plum tomatoes; peeled and chopped |
| 1/4 |
c |
Sun-dried tomatoes; minced |
| 1 |
tb |
Fresh sage; minced |
| 1/4 |
ts |
Orange zest; minced |
| 1/4 |
c |
Nonfat chicken broth |
INSTRUCTIONS
Heat oil in the cooker. Add the veal shanks and brown well on all sides,
set aside.
Slowly pour the wine into the cooker, stirring up any brown bits from the
bottom. Add the onion and garlic and cook 1 minute. Add the plum and
sun-dried tomatoes, sage, orange zest, and broth, then the shanks.
Lock cover in place and bring cooker up to high pressure (15 pounds).
Reduce heat to stabilize and cook for 30 minutes. Release pressure. Remove
the shanks. Boil the sauce vigorously uncovererd for 8 to 10 minutes to
thicken.
342 calories. 11 grams of fat
Recipe By : Adapted from The New Pressure Cooker Cookbook by Pat Dailey
Posted to Digest eat-lf.v096.n192
Date: Sat, 19 Oct 1996 10:19:10 -0500
From: Kathie Briggs <kjbriggs@voyager.net>
Serving Ideas : Serve with polenta or noodles and steamed cauliflower
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