Ingredients
1 pound veal shanks (about two pieces)
kosher salt
black pepper
1/4 cup all-purpose flour
2 tablespoons neutral oil
1 tablespoon unsalted butter
2 carrots – peeled, diced
1 onion – diced
1 stalk celery – diced
3 cloves garlic – minced
1 cup pureed tomatoes
1/4 cup red wine
1 1/2 cups chicken stock
2 bay leaves
*recipe was made using a 6-quart Pressure Cooker
Instructions
- Season both sides of shanks with salt and pepper then lightly coat in flour. Shake off excess. Set aside.
- Press SAUTE button on cooker. Add oil. When heated add shanks and brown on both sides. Transfer shanks to plate. Set aside.
- Add butter, when melted add carrots, onion, celery and garlic. Cook until softened.
- Add tomatoes, wine, stock and bay leaves. Mix to combine. Return shanks and submerge in liquid. Press OFF button.
- Place lid on cooker and set to SEAL. Press MANUAL button and set to 25 minutes. Allow pressure to NATURALLY RELEASE. Once pressure has naturally released, press OFF button.
- Remove lid. Remove and discard bay leaves. Check for seasoning. Adjust salt and pepper to taste if necessary.
