Osso Buco

4 veal shanks (about 3½ pounds total), about 2 inches thick, 3 to 3½ inches in diameter, tied with butcher’s twine

1½ teaspoons kosher salt, divided

¾ teaspoon freshly ground black pepper

2 teaspoons olive oil

1 large leek, white and light green parts only, washed and dried well, finely chopped

2 medium carrots, finely chopped

1 celery stalk, finely chopped

4 garlic cloves, chopped

cup dry white wine

1 can (28 ounces) plum tomatoes, drained and roughly chopped

1 tablespoon tomato paste

½ teaspoon dried thyme

1 bay leaf

¼ cup chopped parsley

Nutritional information per serving (based on 8 servings):

Calories 274 (23% from fat) | carb. 9g | pro.40g | fat 7g | sat. fat 2g | chol. 149mg | sod. 850mg | calc. 79mg | fiber 2g

1. Season the shanks on all sides with ½ teaspoon salt and all of the pepper.

2. Put the Cuisinart Pressure Cooker over medium heat and add the olive oil.  Once the oil is hot, brown the veal in 2 batches; do not crowd the pot. Brown well, about 8 to 10 minutes per side. Remove and reserve.

3 Add the leek, carrots, celery and garlic. Stir vegetables well to scrape up any brown bits that are on the bottom of the pot. Cook until vegetables are softened and slightly brown, about 5 minutes. Add the wine to the pot and simmer until completely reduced. Add the tomatoes, tomato paste, remaining salt, thyme and bay leaf. Bring mixture to a simmer.

4. Add the shanks to the pot, secure the lid and select High pressure. Turn heat to high until pressure cooker reaches full pressure. Reduce temperature to maintain pressure* and set a timer for 1 hour.

5 When time expires, remove from heat and allow pressure to release naturally. When the red safety valve drops, remove lid and degrease by carefully blotting top with layered paper towels.

6. Taste and adjust seasoning as desired. Stir in chopped parsley before serving.

* Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.

Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.