Instructions: In 6-quart pressure cooker, heat oil over high heat. Add half the veal and cook until browned on both sides. Transfer veal to bowl; repeat with remaining veal.

Add carrots, onions, celery, garlic, salt, pepper, and thyme, and cook 1 minute, stirring. Stir in tomatoes, wine, and 1/4 cup water; heat to boiling over high heat.

Return veal to pressure cooker. Following manufacturers directions, cover pressure cooker, bring up to pressure, and cook under pressure 15 minutes. Release pressure quickly, as manufacturer directs.

In cup, mix parsley with lemon peel; sprinkle over stew.

This recipe yields 6 main-dish servings.

Comments: This Italian dish, usually made with thick veal shanks, is done in a flash with the help of a pressure cooker. We call for thinner - and less expensive - veal shoulder arm steaks. They may be labeled as chops, just be sure to look for the small round bone. Serve over rice if you like.

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