📝 About This Recipe
Transport your kitchen to the heart of Lombardy with this luxurious Italian classic, traditionally simmered for hours but perfected here in a fraction of the time. These cross-cut veal shanks are braised until the meat is succulently tender and the rich marrow melts into a velvety wine and tomato reduction. Finished with a bright, citrusy gremolata, it is a masterclass in balancing deep, savory umami with vibrant Mediterranean freshness.
🥗 Ingredients
The Veal
- 4 pieces Veal Shanks (cross-cut, about 1.5 to 2 inches thick)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Extra virgin olive oil
The Soffritto and Braise
- 1 Yellow onion (finely diced)
- 2 Carrots (finely diced)
- 2 Celery stalks (finely diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato paste (double concentrated if possible)
- 1 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1.5 cups Veal or beef stock (low sodium)
- 1/2 cup Canned crushed tomatoes (San Marzano preferred)
- 3 sprigs Fresh thyme
- 2 pieces Bay leaf (dried)
Gremolata Garnish
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 1 tablespoon Lemon zest (from 1 large lemon)
- 1 clove Garlic (grated or finely minced)
👨🍳 Instructions
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1
Pat the veal shanks thoroughly dry with paper towels. Use kitchen twine to tie a loop around the circumference of each shank; this prevents the meat from falling off the bone during the high-pressure cook.
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2
In a shallow bowl, whisk together the flour, salt, and pepper. Dredge each shank in the flour mixture, shaking off any excess so only a thin coating remains.
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3
Set your Instant Pot to 'Sauté' on the High/More setting. Add the olive oil and allow it to shimmer. Brown the shanks in batches (do not crowd) for 5-6 minutes per side until a deep golden-brown crust forms. Remove shanks to a plate.
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4
Add the onion, carrots, and celery to the pot. Sauté for 4-5 minutes until the onions are translucent and the vegetables have softened slightly.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a dark brick red and smells toasted.
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6
Pour in the white wine. Use a wooden spoon to scrape all the brown bits (the fond) off the bottom of the pot; this is where the deep flavor lives. Let the wine reduce by half.
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7
Stir in the stock, crushed tomatoes, thyme sprigs, and bay leaves. Return the browned veal shanks to the pot, nestling them into the liquid in a single layer if possible.
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8
Secure the lid and set the steam release valve to 'Sealing'. Cancel the sauté function and select 'Pressure Cook' (or Manual) on High for 35 minutes.
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9
While the meat cooks, prepare the gremolata by tossing the chopped parsley, lemon zest, and one grated garlic clove in a small bowl. Set aside.
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10
When the cooking time is complete, allow the pressure to release naturally for 10-15 minutes, then carefully turn the valve to 'Venting' to release any remaining steam.
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11
Carefully remove the shanks to a warm platter and snip away the kitchen twine. If the sauce is too thin, turn the 'Sauté' function back on and simmer for 5 minutes to reduce to a glaze-like consistency.
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12
Taste the sauce and adjust seasoning with salt and pepper. Pour the rich sauce over the shanks and top generously with the fresh gremolata before serving.
💡 Chef's Tips
Always tie the shanks with kitchen twine; without it, the tender meat will separate from the bone during pressure cooking and lose its iconic shape. Don't skip the deglazing step—those caramelized bits on the bottom of the pot provide the complex, savory backbone of the sauce. If you can't find veal, thick-cut beef shin or lamb shanks are excellent substitutes, though they may require an extra 10 minutes of pressure cooking. For the best texture, use a natural pressure release for at least 10 minutes; a quick release can cause the muscle fibers to seize and become tough.
🍽️ Serving Suggestions
Serve over a traditional Risotto alla Milanese (saffron risotto) for the most authentic experience. A creamy polenta or buttery mashed potatoes also work beautifully to soak up the decadent braising liquid. Pair with a medium-bodied Italian red wine like a Chianti Classico or a Barbera d’Alba. Provide small spoons or cocktail forks so guests can enjoy the marrow inside the bones—it’s the 'butter of the gods.'