Instructions: Serves 4

*If using smaller shanks, check for doneness after 15 minutes under high pressure.

Rinse the veal shanks, pat dry, and dredge in flour, pressing the flour into the veal with the heel of your hand. Shake off extra flour. Heat 2 tablespoons oil in the cooker. Over medium heat, brown the veal on both sides and set aside on a platter.

Add the remaining oil and saute the onions until soft, about 3 minutes. Add the red wine and stir, taking care to scrape up any browned bits that are stuck to the bottom of the pan. Add the beef stock, browned shanks, carrots, celery, mushrooms, tomatoes, basil, oregano, nutmeg and salt and pepper to taste.

Lock the led in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 18 minutes. Let the pressure drop naturally or use a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

Pare the Gremolata by combining the garlic, lemon zest and parsley. When the shanks are done, stir in the gremolata and simmer for a few minutes. Adjust seasonings and serve.

Serving Suggestion: serve with a simple risotto, orzo or thin spaghetti to drink up the garlicky sauce.

Bess W. Metcalf:
Preparation Time: 0:00

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