Veal shanks usually require a long, slow braise to become tender, but using a pressure cooker significantly reduces the cooking time. The meat is browned in the cooker, vegetables are added, then white wine, beef broth, and tomatoes are stirred in to make a savory, beefy sauce for the veal to cook in. In 30 minutes, the meat will be falling off the bone and you’ll have a rich sauce. Serve it all over egg noodles or mashed potatoes, topped with vibrant gremolata (a parsley, lemon zest, and garlic mixture) to cut through the fatty meat.
What to buy: Ask your butcher for crosscut veal shank pieces from the meatier, wider end of the shank.
Game plan: Though the CHOW Test Kitchen prefers a stovetop pressure cooker, this recipe can also be made in an electric model. Use the brown setting for steps 3 through 5, then proceed with high-pressure cooking.
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For the gremolata: