½ cup unbleached all-purpose flour 2 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper, divided 6 meaty veal shanks, about 10 to 12 ounces each, cross-cut about 1-1/4 to 1-1/2-inches thick, tied with butcher’s twine* 2 tablespoons extra virgin olive oil 12 ounces cremini mushrooms, cleaned and quartered ½ cup chopped shallot ½ cup chopped carrot ¼ cup chopped celery 1 tablespoon herbes de Provence ½ cup dry white wine or vermouth ½ cup sun-dried tomato halves (dry, not oil packed) 1/3 cup low sodium chicken broth or stock
Calories 607 (20% from fat) • carb. 20g • pro. 100g • fat 13g • sat. fat 4g • chol. 381mg • sod. 686mg • calc. 179mg • fiber 4g
Combine flour with 1 teaspoon of the salt and ½ teaspoon of the pepper. Dust veal shanks with seasoned flour, shaking off excess. Select Browning and add 1tablespoon of olive oil to the cooking pot. When hot, add 2 of the veal shanks to the pot and brown well on each side, about 3 to 5 minutes per side. Remove to a platter and continue until all are browned. Add the remaining olive oil to the cooking pot and when hot, add the mushrooms. Cook for several minutes until nicely browned. Turn off. Select Sauté. Add the shallot, carrot, celery and herbes de Provence. Cook for 2 to 3 minutes, until the shallots are translucent. Add wine and reduce by half. Stir in the sun-dried tomatoes and chicken stock. Remove about two thirds of the vegetable mixture from the cooking pot and reserve. Arrange the veal shanks in the cooking pot in 2 layers. Spoon the reserved vegetables over the veal and add any juices that may have accumulated on the platter. Cover and lock lid in place. Select High Pressure and set timer for 25 minutes. When audible beep sounds, use Natural Pressure Release for 15 minutes then use Quick Pressure Release to complete. When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse. Remove veal shanks and place on a serving platter. Cover loosely with foil. Season sauce with remaining salt and pepper. Select Simmer and cook the sauce for an additional 10 minutes to thicken slightly. Spoon sauce over veal to serve. *Tie the shanks using butcher’s twine to hold the veal in shape during cooking by tying each shank around its circumference. Remove string before serving.