Updated Nov 24, 2014Chatelaine
veal shank, 1 to 2-in. thick
large onion, diced
celery stalk, diced
garlic cloves, minced
dried thyme leaves
low-sodium beef broth
dry white wine
- Sprinkle veal with salt and pepper. Coat both sides of veal slices with flour.
- Heat a 6- to 7-quart pressure cooker pot over medium. Add 1 tbsp oil, then shanks. Sear until golden-brown, about 2 min per side. Transfer to a plate.
- Add remaining 1 tsp oil, then onion, celery, carrot, garlic and thyme to the pot. Cook until onion starts to soften. Add broth and wine. Scrape up and stir in any brown bits from pot bottom.
- Return the shanks and any liquid to pot. Push shanks into the liquid, then pour the tomatoes overtop. Cover, and lock pressure cooker lid according to manufacturer’s instructions. increase heat to high. When steam starts to come out of the vent pipe, reduce heat to medium. Cook 15 to 20 min. Remove from heat and let pressure drop naturally before unlocking lid. Stir parsley with garlic and lemon zest in a small bowl. Serve shanks on plates, then ladle sauce overtop. Sprinkle with a little gremolata. Serve with Instant creamy risotto.