Instructions: 1.Heat oil in the cooker. Add the veal shanks and brown well on all sides, set aside.

Slowly pour the wine into the cooker, stirring up any brown bits from the bottom. Add the onion and garlic and cook 1 minute. Add the plum and sun-dried tomatoes, sage, orange zest, and broth, then the shanks.

Lock cover in place and bring cooker up to high pressure (15 pounds).

Reduce heat to stabilize and cook for 30 minutes. Release pressure.

Remove the shanks. Boil the sauce vigorously uncovered for 8 to 10 minutes to thicken.

Note: I have made this recipe several times and it is very good. A note on
the fresh sage. I found that fresh sage freezes beautifully so I no longer user the "rubbed" sage, which I always thought had an odd taste.

If you used rubbed or dried sage, simply reduce to 1 teaspoon.

Serving Ideas : Serve with polenta or noodles and steamed cauliflower

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.