Place pressure cooker over high heat. Oil and salt
the oxtail and shank pieces then sear in batches. Add
remaining ingredients and cover with water, being
careful not to fill above the cookers "maximum fill"
line. (If your pressure cooker does not have a water
line, fill the pot 2/3 full). Bring to a boil and skim
off any foam that gathers at the surface. Cover and lock
lid. Once pressure builds up inside the cooker, reduce
the heat so that you barely hear hissing from the pot.
Cook for 50 minutes.
Release pressure using your cookers release device
(read that manual) or cool the cooker by running cold
water over the lid for 5 minutes. Carefully opening the
lid and strain squeezing the solids before feeding to
the compost pile, or the dogs. Strain through a fine
sieve or several layers of cheesecloth. Season and serve
or use as a base for other soup recipes.
