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Veal shanks in the pressure cooker

Method

  • Lightly flour and season the veal shanks and cook in a thin layer of hot oil in the pressure cooker (or a large heavy-bottomed pot) until brown all over. Then drain.
  • Heat 4 tbsp fresh oil in the pressure cooker and gently saute the garlic, celery, carrots and onion until softish, before adding the tomatoes, stock and seasonings. Place the shanks on top, turn the heat down a little, cover and bring to pressure. Then cook for about 30 mins, turning the heat down when the steam is being released evenly.
  • When ready, turn the heat off, set aside for about 10 mins and reduce the pressure. Taste the sauce for seasoning.
  • To make the gremolata, combine the lemon zest and parsley with the extra garlic.
  • To serve, place the shanks on individual plates, spoon the vegie mixture and the sauce on top and sprinkle with gremolata.

Ingredients

  • 4 veal shanks, French trimmed
  • plain flour
  • sea salt & freshly ground pepper
  • olive oil
  • 2 garlic cloves, crushed
  • 4 celery stalks, diced
  • 2 medium carrots, diced
  • 1 large onion, chopped
  • 3 cans diced tomatoes, drained a little
  • 2½ cups chicken stock
  • ½ tbsp chopped lemon zest
  • 1 tbsp chopped parsley
  • ½ tbsp extra chopped garlic

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm