Pressure Cooker Veal Shanks with Mushrooms & Gravy

4 slices Veal Centre Cut Shank, 1 to 1½ inches (2.5 to 4 cm) thick (about 2½ to 3 lb/1.3 to 1.5 kg), tied

½ tsp (2 mL) EACH salt and fresh ground pepper

2 tbsp (30 mL) all-purpose flour

2 tsp (10 mL) olive oil, divided

1 tbsp (15 mL) butter

1 EACH large onion, stalk celery and carrot, diced

2 cloves garlic, minced

3 tbsp (45 mL) tomato paste

1 cup (250 mL) dry white wine

1½ cups (375 mL) mushroom or chicken broth (approx)

1 can (14 oz/398 mL) diced tomatoes

8 oz (250 g) small whole button mushrooms

1 tsp (5 mL) EACH finely chopped fresh thyme and rosemary

2 bay leaves

2 tbsp (30 mL) cornstarch

1/4 cup 960 mL) cold water

1/2 cup (125 mL) pomegranate seeds

Saffron Rice

½ tsp (2 mL) saffron threads

¼ cup (60 mL) hot water

2 tbsp (30 mL) extra virgin olive oil

¾ cup (175 mL) diced onion

1½ cups (375 mL) basmati rice (uncooked)

3 cups (750 mL) no-salt-added chicken broth

1 tsp (5 mL) salt

Gremolata

Grated zest of 2 lemons

2 cloves garlic, minced

½ cup (125 mL) parsley leaves, finely chopped

1. Pat veal shanks dry with paper towel; season all over with salt and pepper. Place flour in a shallow dish. Add each shank to the flour, one at a time, and turn to coat. Discard excess flour.

2. Preheat a minimum 6-qt (6 L) electric pressure cooker on the Sear/Sauté function. Add ½ tsp (2 mL) oil for each shank that will fit in pot without overcrowding. Brown veal, in batches, for about 8 minutes, turning once, until well browned on both sides. Transfer to a plate and set aside. Add more oil between batches.

3. Add butter to pot and stir to melt. Cook onions, celery and carrots, stirring occasionally, for 4 to 5 minutes, until softened. Add garlic and tomato paste; cook, stirring for 1 to 2 minutes, until garlic is fragrant. Pour in wine and boil for 2 minutes, scraping up browned bits from pot.

4. Stir in broth, tomatoes, mushrooms, thyme, rosemary and bay leaves. Nestle veal into sauce and pour in any accumulated juices (add up to ¾ cup/175 mL more broth if needed to just cover the shanks).

5. Seal the pressure cooker lid and make sure the vent is closed. Set the pressure to HIGH and time for 45 minutes.

Saffron Rice

6. Meanwhile, lightly crumble saffron threads over hot water in a measuring cup or small bowl; set aside.

7. Heat oil over medium heat in a large heavy pot. Cook onion for 8 to 10 minutes, stirring often, until onion is soft and translucent.

8. Meanwhile, soak basmati rice in a bowl of cold water for 5 minutes. Drain rice and add to onions in pot; cook, stirring, for 1 minute. Stir in saffron water, broth and salt; bring to a boil. Cover, reduce heat to low and simmer for 20 minutes. Turn off heat and let rice stand, covered, for 10 minutes.

Gremolata

9. Combine lemon zest, garlic and parsley in a small bowl. Set aside.

10. When the pressure cooker timer beeps, let pressure release naturally for 10 minutes. Quick release any remaining pressure.

11. Transfer veal to a clean platter. Cover with foil to keep warm.

12. Strain sauce through a sieve, reserving strained sauce and mushrooms only. Discard remaining vegetables and bay leaves. Skim fat from remaining juices and return to pressure cooker pot.

13. Set pressure cooker on Sear/Sauté and bring sauce to a boil. Whisk cornstarch into cold water in a small bowl; gradually stir into sauce and return to a boil. Cook for 6 to 10 minutes, stirring occasionally, until thickened into a silky gravy.

14. Fluff the rice with a fork, stirring well to break up the rice and incorporate the cooked onion. Place hot Saffron Rice on a platter or serving plates, arrange veal shanks and mushrooms on the rice. Drizzle with a little gravy, then sprinkle with pomegranate seeds and Gremolata. Serve with remaining gravy on the side.

Tip

The gravy is key to this dish. If it takes a little longer to achieve a silky consistency, it is worth the time to get it right.

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