Equipment
* optional
Ingredients
Veal
- 4 veal shanks, thickly sliced cross-sections
- 10 g kosher salt
- 5 g black pepper, freshly ground
- 30 ml olive oil
Mirepoix & Aromatics
- 150 g yellow onion, finely diced
- 100 g carrot, finely diced
- 100 g celery, finely diced
- 4 garlic, minced
- 30 g tomato paste
Liquids & Herbs
- 120 ml dry white wine
- 240 ml chicken or beef stock
- 2 fresh rosemary, whole sprigs
- 4 fresh thyme, whole sprigs
- 1 bay leaf, dried
Nutrition (per serving)
Method
Pat the veal shanks thoroughly dry with paper towels. If using, tie a piece of kitchen twine around the equator of each shank to help it hold its shape. Season all sides generously with salt and pepper.
Set the electric pressure cooker to saute mode on high heat. Add the olive oil. Once the oil shimmers, add the veal shanks and sear until deeply browned, about 4 minutes per side. Remove shanks with kitchen tongs and set aside on a plate.
Add the diced onion, carrot, and celery to the residual fat in the pot. Cook, stirring occasionally with a wooden spoon, until the vegetables soften and the onion turns translucent.
Stir in the minced garlic and tomato paste. Continue to cook until the tomato paste darkens to a brick red color and becomes highly fragrant.
Pour in the dry white wine to deglaze the pot. Use the wooden spoon to scrape up all the browned bits from the bottom. Let the liquid bubble and reduce by half.
Return the browned veal shanks and any accumulated juices to the pot. Pour in the stock, and add the rosemary, thyme, and bay leaf. The liquid should come about halfway up the sides of the shanks.
Cancel the saute function. Secure the lid on the pressure cooker and ensure the valve is set to the sealing position. Cook on High Pressure for 45 minutes.
When the cooking cycle finishes, allow the pressure to release naturally for 15 minutes before carefully venting any remaining steam. Remove the lid.
Carefully transfer the tender shanks to serving plates using tongs. Ensure the internal temperature reaches at least 74C/165F, though braised shanks will greatly exceed this. Skim any excess fat from the surface of the braising liquid, then spoon the sauce and vegetables over the meat.
Chef's Notes
- Tying the shanks with a piece of kitchen twine around their circumference helps hold the meat to the bone as it becomes exquisitely tender during pressure cooking.
- Do not skip the deglazing step. The fond left at the bottom of the pot after searing the meat contains deep savory compounds that serve as the flavor backbone for the braise.
- For an authentic finish, top the plated dish with gremolata, a vibrant mixture of finely chopped parsley, lemon zest, and raw garlic, which cuts through the richness of the braised meat.
- The marrow inside the center bone is a culinary delicacy. Serve it alongside small slices of toasted crusty bread and a tiny spoon to scoop it out.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors deepen nicely after a day.
Freezer: 3 months — Freeze shanks submerged in the sauce to prevent freezer burn.
Reheating: Reheat gently in a covered pan over medium-low heat or microwave until warmed through.
