Age for a couple of days (optional).
Then half an hour to an hour on a rack in the pressure cooker, with
a bay leaf, some peppercorns, and maybe a few mustard seed in the water
under the rack ; maybe also a Thai pepper in there -- and of course a splash
of wine (white, this time, I think ; it's very mild meat, though dark).
The idea is to cook just until *almost* ready to fall off bones.
Then cool, flour, saute till brown, add back the stock, and simmer about
twenty minutes. Serve with noodles or a mixture of wild rice and
saffron rice, and a good salad.