Yield: 4 Servings
|4 larges||Meaty beef shank slices, about 1 \" thick|
|4 tablespoons||Peanut oil|
|1 cup||Diced onion|
|4 larges||Clove garlic, chopped|
|1 cup||Diced carrot|
|1 cup||Diced celery|
|1 cup||Dry white wine|
|2 cups||Canned whole tomatoes with juices|
|\N \N||Freshly grated zest of 1 lemon|
|1 \N||Lemon, juice of|
|¼ cup||Finely chopped parsley|
|½ teaspoon||Coarse grind black pepper|
Mix together the ¼ cup flour and ¼ 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@... Posted to MC-Recipe Digest V1 #565 by Rooby <MsRooby@...> on Apr 13, 1997