2 kg (3-4 lbs) veal shank cut into 4 cm (2 inch) lengths, coated with mixture of flour, salt, pepper, ground nutmeg (use flour that remains to make a slurry)
1 large onion finely chopped
2 medium carrot, pared & shredded
2 stocks of celery, sliced thinly
250 ml (1 cup) dry white wine
250 ml (1 cup) chicken broth
1 can diced tomatoes
15 ml (1 tbsp) tomato paste
15 ml (1 tablespoon) salt, 5 ml (1 tsp) sugar, 5 ml (1 tsp) thyme, 5 ml (1 tsp) rosemary, 2.5 ml (1/2 tsp) sage,
80 ml (1/3 cup) minced parsley, grated lemon rind, 4 cloves garlic, minced
Steps (Instant Pot)
Add the olive oil to the Instant Pot and set to “Sauté” on the “High” setting.
Coat the veal shanks in the flour mixture. Add to Instant Pot and sear on both sides. Remove from Pot when done.
Add the butter to the pot. Deglaze (scrape) the bottom of the pot to remove flour/meat stuck to the bottom.
Add the onion, carrot, celery to the pot and sauté for 5 minutes
Add the white wine and, deglaze the bottom of the pot
Add in the chicken broth, diced tomatoes, tomato paste, salt and spices. Bring to a boil.
Add the veal shanks.
Secure the lid, set the Pot to “Manual” or “Pressure Cook” High Pressure for 20 minutes
When done cooking, allow a 10 minute natural release followed by a quick release
Remove the veal shanks keeping the bone intact
Set Pot to “Sauté” on the “High” setting. Once the sauce boils, add a flour slurry, lemon rind and garlic.
Allow it to boil for a minute and then turn the pot off.
Service with rice or noodles.
Soak clay cooker for 15 minutes
Sprinkle veal shanks with salt, pepper, nutmeg
Coat lightly with flour
Place veal, carrot, onion and 2 cloves of garlic in cooker
Combine tomato with liquid, wine, 15 ml (1 tbsp) salt, sugar, thyme, sage
Pour into cooker
Place covered cooker into cold oven
Set oven at 425F. Stir once or twice until veal is very tender (about 2.5 hours)
Combine remaining 2 cloves of garlic, parsley, lemon rind
Remove veal shank to a warm serving bowl
Pour liquid from cooker into a large skillet
Heat to boil, stirring constantly until thick.