My post yesterday reminded me of how neglectful I've been to my trusty pressure cooker, and in need of a really quick and tasty meal for dinner last night, osso bucco seemed to fit the bill. Apart from chopping up the onion, carrot, garlic and celery, and browning the beef shin, pressure cooking time is less than 20 minutes.
I must admit she's a noisy old thing, hissing and jiggling away, but the flavours are just so much better than the conventional oven cooked method. I added a large tin of tomatoes, a good cup of white wine, (I had a Chardonay on hand) salt and pepper, then just put the lid on. The creamy polenta, which I mixed while the osso bucco was doing it's thing (I'm not fond of the quick cooking polenta, so did it the traditional way and used it as my aerobic workout for the day), oozed up the rich sauce from the dish like a sponge. Toss a bit of freshly torn basil over the top...viola. One pot to clean, simple meal. Ah, if they were only all like that.