Serve over saffron risotto or just plain rice or polenta. Place the veal shanks on their sides so that the meat can fit in the Instant Pot® in a single layer.
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/4 cup fat-free, lower-sodium chicken broth
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 (14.5-ounce) can whole San Marzano tomatoes, drained and chopped
4 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 teaspoons olive oil
6 (10-ounce) veal shanks (2 inches thick)
3/4 cup chardonnay or other dry white wine
1/4 cup finely chopped fresh parsley
1 teaspoon grated orange rind
1 small garlic clove, minced
How to Make It
Combine first 8 ingredients (through garlic), 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in the inner pot of a 6-quart Instant Pot®.
Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons of the oil to pan; swirl to coat. Sprinkle veal with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add half of veal to pan; cook 10 minutes, browning on all sides. Place veal in cooker. Repeat procedure with remaining 2 teaspoons oil and remaining veal. Add wine to pan, scraping pan to loosen browned bits. Bring to a simmer; cook until reduced to 1/2 cup (about 2 minutes). Pour wine mixture over veal in cooker. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 4 hours cook time. (Cook additional time, if necessary, until veal is very tender.)
Remove veal from cooker; keep warm. Skim fat from surface of cooking liquid; pour cooking liquid into a medium saucepan. Bring to a boil over medium-high heat; cook until reduced to 3 cups (about 13 minutes), stirring occasionally.
Combine parsley, orange rind, and 1 garlic clove in a small bowl. Divide veal among 6 shallow bowls; top evenly with cooking liquid and parsley mixture.
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