Osso Buco with Gremolata

Ingredients

4 veal shanks, about 10 ounces each (see note below)

2 Tbl all-purpose flour

3 Tbl olive oil

¾ cup red wine (I like to use the same varietal that I plan to drink with the meal)

1 large onion, coarsely chopped

2 medium carrots, coarsely chopped

½ pound mushrooms, sliced, or 4-6 dry shiitake mushrooms, pre-soaked for an hour

3 sprigs fresh thyme

1 15-ounce can diced tomatoes, including their juice

½ tsp salt or to taste

Freshly ground pepper, to taste

For the Gremolata (optional)

1tsp – 1Tbl finely minced garlic

2 Tbl lemon zest, freshly grated

¼ cup finely minced parsley

Instructions

Rinse the veal shanks, pat dry and dredge in flour, pressing the flour into the meat. Shake off extra flour.

Heat 2 tablespoons oil in the pressure cooker and brown the veal shanks on both sides. Set aside.

Add the red wine and thyme and stir, scraping up any browned bits that stuck to the bottom of the pan.

Add the onion, carrots, mushrooms, and thyme, salt and pepper. Return the browned shanks to the pan and pour the tomatoes on top. Do not stir.

Lock on the lid and cook on high pressure for 18 minutes. Allow the pressure to reduce naturally.

NOTE: If you are using smaller shanks, reduce the cooking time to 15 minutes.

After the pressure has naturally released, skim the surface fat from the braise or cool overnight, removing the fat before reheating on the following day.

Prepare the optional gremolata by combining the garlic, lemon zest and parsley. When the shanks are done, stir in the gremolata and simmer for a few minutes. Adjust the seasonings and serve.