Pressure Cooker Veal Stew

3 lbs. lean-ish veal shortribs (I paid $1.99 per pound)

1 tablespoon olive oil (you made need a little more--it just depends)

flour for dredging

1 bunch green onions, cut into 1 inch lengths (don't use the final 3 inches here--reserve those for garnish and slice them thinly)

1/2 cup dried shiitake mushrooms (if using caps break in half)

1 cup white wine or vermouth

1/2 cup water

2 medium carrots, sliced 1/4 inch thick

3 stalks celery, sliced 1/4 inch thick

1/2 lb. white mushrooms, sliced 1/3 inch thick

salt and pepper

egg noodles

Season short ribs with salt and pepper and dredge in flour. Brown on all sides in heated oil in bottom of pressure cooker. Towards the end of the browning add the green onions. When veal is browned, add dried mushrooms, wine, and water. Put lid on pressure cooker, bring to full pressure and cook 30 minutes. Depressurize quickly under cold water and add carrots, celery and mushrooms. Re-pressurize and cooker an additional 10 minutes, then de-pressurize quickly again. Taste for salt and pepper. Garnish with reserved green onions and serve over boiled egg noodles.

Serves 4.