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Receta Gee's Osso Buco (Pressure Cooker)
by Global Cookbook

Gee's Osso Buco (Pressure Cooker)
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  Raciónes: 4

Ingredientes

  • 4 lrg Meaty beef shank slices, about 1 " thick
  • 1/4 c. Flour
  • 1/4 tsp Salt
  • 4 Tbsp. Peanut oil
  • 1 c. Diced onion
  • 4 lrg Clove garlic, minced
  • 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 x Lemon, juice of
  • 1/4 c. Finely minced parsley
  • 3/4 tsp Salt
  • 1/2 tsp Coarse grind black pepper

Direcciones

  1. Mix together the 1/4 c. flour and 1/4 tsp salt. Coat the beef shanks with the flour. Add in the peanut oil to a very warm pressure cooker pot. Brown the floured shanks till golden brown and set them aside in a dish.
  2. Add in the onions and garlic to the oil left in the pot and saute/fry till limp and beginning to take on a golden brown color. Sprinkle the remaining flour and salt mix over the onions and stir. Cook for 2 min, stirring constantly. Add in all the rest of the ingredients to the pot, and stir well.
  3. Add in 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 till the regulator weight begins to jiggle, then lower the heat immediately to a level which allows the regulator weight to just barely jiggle. Cook the shanks, from this point on, for 25 min. Remove pot from heat and cold.
  4. 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 in a little water.
  5. My family especially likes this dish served over a saffron-flavored rice pilaf with a generous sprinkling of grated parmesan cheese over the top.