Instructions: In a 5- to 7-quart pressure cooker, heat 1 tablespoon oil over medium heat.

In batches, add veal shanks and cook, turning occasionally, until lightly browned, about 3 minutes. Transfer veal to a platter and season with salt and pepper.

Add remaining oil to pressure cooker and heat. Add onion, carrot, celery and garlic. Cook, stirring occasionally, until softened, about 3 minutes. Stir in wine and cook until almost evaporated. Add tomatoes and juice, basil and rosemary. Return veal to cooker.

Lock lid in place. Bring to high pressure over high heat. Adjust heat to maintain pressure. Cook for 25 minutes.

To prepare gremolata: In a small bowl, combine parsley, zest and garlic. Set aside.

Remove cooker from heat and quick release pressure. Open lid, tilting it away from you to block any escaping steam. Arrange veal on a serving platter. Pour tomato sauce over veal. Sprinkle with gremolata. Serve immediately.

Note: If butcher has not already done so, tie shanks with kitchen twine to hold meat in shape during cooking. Tie each piece of veal securely around its circumference. To hold marrow in place, tie again over top of bone.

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