I have 3 lb of veal shanks and I want to make Osso Buco in my stovetop pressure cooker (to get it done in a reasonable time for a weeknight).
I looked at about half a dozen recipes on the web, and they list cooking times that vary from 15 to 30 minutes at 15 psi (high pressure), with around 20 minutes being most common.
But comes now the Cook's Illustrated "Pressure Cooker Perfection" book -- and it specifies 60 minutes at high pressure.
My experience has been that recipes from Cook's Illustrated turn out quite well when followed precisely. But the discrepancy between the typical and CI's self-proclaimed "Perfection" has me a little anxious. So I'm thinking of doing 20 minutes and then checking it out -- if it needs more I can either simmer for a while without pressure or perhaps even re-pressurize again. At least I won't have produced cat food.
Does anyone have any advice for me?
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