For my future reference: spicy osso bucco recipe

Before I forget, tonight's successful osso bucco cooking must be recorded:

For 4:

About 1kg osso bucco
large carrot, diced
large onion, or a few small ones, diced fine
1 teaspoon each fennel seeds and cumin seeds
3 largish tomatoes
about half a small can of tomato paste
1 cup beef stock
1 cup red wine

Trim osso bucco pieces, season well with salt and pepper, and coat generously with flour.  In pressure cooker, fry for few minutes each side in olive oil to brown.  Puree the tomatoes in a blender.  Add onion, carrot and fennel and cumin seeds to the pressure cooker, stir with meat and fry off for a few minutes.

Add pureed tomatoes, beef stock and wine, and tomato paste.  Stir, and seal up pressure cooker (higher pressure setting.)   Cook for 40 - 45 minutes.

Meanwhile, get some mashed potatoes going, and beans or other green veges.

The meat will probably fall off the bone when serving, but doesn't matter.  I think it is the presence of the marrow dissolved in the sauce that gives it a rich taste.

Recipe is my version of one by Gabriel Gate, except he used white wine and water instead of red wine and stock, and he also stirs in fresh spinach at the end (which is nice).  Celery or fennel could be added to the pressure cooker too, if handy, but just this basic version works very well for a good sauce of the right thickness.