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Veal Shanks with Mushrooms & Sun-Dried Tomatoes, Pressure Cooker

Veal Shanks with Mushrooms & Sun-Dried Tomatoes, Pressure Cooker

Ingredients

1/2 cup unbleached all-purpose flour
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
6, 10-12 ounce meaty veal shanks, cross-cut about 1-1/4 to 1-1/2 inch thick, tied with butcher's twine*
2 tablespoons extra virgin olive oil
12 ounces cremini mushrooms, cleaned and quartered
1/2 cup shallots, chopped
1/2 cup carrots, chopped
1/4 cup celery, chopped
1 tablespoon herbes de Provence
1/2 cup dry white wine or vermouth
1/2 cup sun-dried tomato halves, not oil packed
1/3 cup chicken broth or stock, low sodium

Cooking Instructions

In a bowl, combine flour with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Dust veal shanks with seasoned flour, shaking off excess.

Select the browning setting and add 1 tablespoon of the olive oil to the cooking pot of the Cuisinart Electric Pressure Cooker. When the oil is hot, add of the veal shanks to the pot and brown well on each side, about 5 minutes per side. Remove browned shanks 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 setting, and add the shallot, carrot, celery and herbes de Provence. Cook for 6 to 8 minutes, or until the shallots are translucent. Add wine and allow it 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.

Layer browned veal shanks in the cooking pot. Spoon the reserved vegetables over 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 5 minutes. When audible beep sounds, use Natural Pressure Release for 15 minutes, and 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. Makes 6 servings.

Note: 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>


Recipe courtesy of Cuisinart, Reprinted with permission.

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