Hey Beverly - I did Oxtails. I've not ever done (yet) Osso Bucco!

Anyone else?

Here are two of my favorite Lorna Sass recipes; annotated by me.

This recipe for Osso Buco is from Lorna Sasss 'Cooking Under Pressure'. I have made it both as a slow braise (traditional), and made it in the pressure cookerÂI actually prefer the pressure cooker version. Even if youÂre only cooking for two and using just two veal shanks, donÂt halve the remaining ingredients; the sauce is wonderful by itself. Once you get the Osso Buco started in the cooker, cook up some pasta or rice to soak up the sauce. The gremolata garnish is traditional, but I donÂt care for it; some authorities, such as Marcella Hazan, donÂt use it.

OSSO BUCO alla MILANESE (Braised Veal Shanks, Milan-style)
Serves 4

4 veal shanks, about 10 oz each
2 tablespoons all purpose flour
3 tablespoons olive oil, divided
1 large onion, coarsely chopped
½ cup dry red wine or dry vermouth
1/3 cup beef or chicken stock or bullion
2 medium carrots, coarsely chopped
1 stalk celery, sliced thinly
½ pound mushrooms, thinly sliced
One 14 oz can tomatoes, coarsely chopped, including juice
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon grated nutmeg (optional)
½ teaspoon salt, or to taste (less if using canned bullion)
Freshly ground black pepper to taste

Gremolata: (optional)

1 tablespoon finely minced garlic
2 tablespoons grated lemon zest
½ cup finely minced fresh parsley

Rinse the veal shanks, pat dry, and dredge in flour, pressing the flour into the veal with the heel of your hand. Shake off excess flour.

Heat 2 tablespoons oil in the cooker. Over medium heat, brown the veal on both sides and set aside on a platter.

Add the remaining oil and sauté the onions until soft, about 3 minutes. Add the red wine and stir, taking care to scrape up any browned bits that are stuck to the bottom of the pan. Add the stock, browned shanks, carrots, celery, mushrooms, tomatoes, basil, oregano, nutmeg and salt and pepper to taste.

Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 18 minutes. Let the pressure drop naturally or use a quick-release method (venting the steam or putting the cooker in the sink and running cold water over it). Remove the lid, tilting it away from you to allow any excess steam to escape.

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

Note: if using smaller shanks, check for doneness after 15 minutes of high pressure.

And here's a good standby for quick good eats:

CURRY IN A HURRY

This recipe from Lorna SassÂs 'Pressure Perfect' is a quick and easy way to make a pretty tasty curry. You can make it with chicken, beef, lamb or pork, and vary the hotness by using mild or hot curry paste. 2 tablespoons of mild curry paste makes a pleasant-but-wimpy curry; 4 tablespoons of mild paste makes it pleasantly zingy; 4 tablespoons of hot curry paste makes it very hot, near my limit of tolerance (and I really like hot food). I generally use 2 tablespoons of hot and 2 tablespoons of mild curry paste. This is another recipe thatÂs ridiculously easy yet produces delicious food. If you donÂt want to mess with the yogurt, peas and cilantro, donÂt botherÂthe dish will still be very tasty, but the sauce wonÂt be as rich or velvety-smooth. ( I personally donÂt like cilantro, so I donÂt use it.) The recipe calls for 3 pounds of bone-in chicken; I find it easier to use about 2 or 2.5 pounds of boneless skinless chicken thighs. ÂOnce you get the pressure cooker up to pressure, make a pot of rice. By the time the rice is done, so is this.

1 cup water
4 tablespoons PatakÂs Mild Curry Paste
1 medium onion, coarsely chopped
3 pounds bone-in skinless chicken thighs or breasts, or 2-2.5 lbs boneless skinless thighs, or 2 lbs. other meat
(see chart below)
1 cup plain yogurt
1 ½ cup frozen peas
3 tablespoons cilantro, chopped (optional)

Pour the water into a 4-qt or larger pressure cooker and blend in the curry paste. Place on high heat and add the onion and meat of your choice.
Lock the lid in place. Over high heat bring up to high pressure. Reduce the heat just enough to maintain high pressure and cook for the time indicated in the chart. Turn off the heat. Allow the pressure to come down naturally. (If cooking chicken, release any remaining pressure after 4 minutes.) Remove the lid, tilting it away from you to allow steam to escape. If the chicken or meat isnÂt tender, cover again and simmer until done.
If necessary, skim off the fat that rises to the surface or degrease the broth in a fat separator. Blend the yogurt into 1 cup of the broth. Stir the peas into the curry and simmer until they are defrosted, about 1 minute. Turn off the heat and stir the yogurt mixture into the curry. Stir in the cilantro and salt to taste. Serve in bowls over rice.

Meat choices & Cooking times

Chicken (see notes above)8 minutes high pressure, 4 minutes of natural release, then quick release

Beef (boneless chuck, 1" cubes) 8 minutes high pressure, then natural release

Pork shoulder (1" cubes)8 minutes high pressure, then natural release

Lamb (boneless, 1" cubes)12 minutes high pressure, then natural release

If using beef, pork or lamb, trim off excess fat and cut the meat into approximately 1" cubes before cooking..

I'm sure it was the oxtails I was thinking about Jessy.

Thanks to both of you for your quick responses. I'm definitely going to make the pressure cooker Osso Buco Arley.

Beverly