Osso Buco Express

• 1 tbsp. olive oil
• 2 lb. bone-in veal shoulder arm steaks
• 1 bag peeled baby carrots
• 8 oz. frozen small onions
• 1 medium celery stalk
• 3 clove garlic
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 tsp. dried thyme
• 1 can diced tomatoes
• 1/4 c. dry white wine
• 1/2 c. chopped fresh parsley leaves
• 2 tsp. grated fresh lemon peel

1. In 6-quart pressure cooker, heat oil over high heat.
2. Add half the veal and cook until browned on both sides.
3. Transfer veal to bowl; repeat with remaining veal.
4. Add carrots, onions, celery, garlic, salt, pepper, and thyme, and cook 1 minute, stirring.
5. Stir in tomatoes, wine, and 1/4 cup water; heat to boiling over high heat.
6. Return veal to pressure cooker.
7. Following manufacturer's directions, cover pressure cooker, bring up to pressure, and cook under pressure 15 minutes.
8. Release pressure quickly, as manufacturer directs.
9. In cup, mix parsley with lemon peel; sprinkle over stew.

olive oil, carrots, frozen small onions, celery stalk, clove garlic, salt, ground black pepper, thyme, tomatoes, white wine, parsley

Taken from www.delish.com/recipefinder/osso-buco-express-1030 (may not work)