Yield: 6 Servings

Adapted from Emeril Lagasse

• 6veal shanks (4 to 4 ½ lb total), about 1 ½ inches thick, tied tightly around the middle with kitchen string
• 3¾tsp kosher salt
• 2tsp freshly ground black pepper
• ½cup all-purpose flour
• ¼cup olive oil
• 2½cups chopped yellow onion (about 2 medium onions)
• 1cup diced celery (2 to 3 ribs)
• 1cup diced carrot (2 medium carrots)
• 3TBS tomato paste
• 2TBS minced garlic (4 to 6 cloves)
• 2bay leaves
• 1tablespoon chopped fresh thyme leaves
• 1tablespoon chopped fresh rosemary leaves
• 1½cups dry red wine
• 4½cups rich veal stock, or homemade beef stock, or substitute 1 cup demi-glace and 3½ cups packaged low sodium beef broth
• 2TBS unsalted butter, at room temperature
• ¼cup chopped fresh parsley leaves
• Note: Reduce all ingredients proportionally for less than 4 lbs shanks.

Season the meat on all sides with 2½ tsp of the salt and 1 tsp of the pepper. Dredge the veal shanks in the flour, shaking them to remove any excess. Set the shanks aside. Reserve 3 TBS of the remaining dredging flour and discard the rest.

Set a 6-qt Instant Pot to the SAUTÉ HIGH setting. Add oil and heat until shimmering. Brown the shanks on all sides, in batches if necessary, 10 to 12 minutes per batch. Remove the shanks from the Instant Pot and set aside.

Add the onion, celery, and carrot to the Instant Pot and cook until softened and lightly browned around the edges, 4 to 6 minutes. Add the tomato paste, garlic, bay leaves, half of the thyme, half of the rosemary, the remaining 1¼ tsp salt, and the remaining 1 tsp pepper. Cook, stirring, for 2 minutes. Add the red wine, scraping the bottom of the pan to loosen any browned bits. Add the stock and return the shanks to the Instant Pot. Bring to a boil. Seal Instant Pot and set to MANUAL HIGH pressure 65 minutes. Note: With 3 lbs of shanks, the cook time was too long. Try 45 minutes.

Open the pressure release valve and allow the steam to escape. Unlock and carefully open the lid. The shanks should be nearly fall-from-the-bone tender. If the meat still meets with resistance, continue to cook under pressure for 2 to 4 minutes longer. Carefully transfer the shanks to a bowl and tent it with aluminum foil to keep warm. Remove and discard the bay leaves.

In a medium heat-proof bowl, mix the butter with the reserved dredging flour to form a smooth paste. Ladle 1 cup of the hot cooking liquid into the bowl and whisk to combine. Then stir this flour-broth mixture into the cooking liquid in the Instant Pot. Add the remaining rosemary and thyme. Set the Instant Pot to the SAUTÉ LOW and cook, stirring occasionally, until the sauce is thickened and smooth and any floury taste is gone, 5 to 10 minutes. Adjust the seasoning if necessary, then return the shanks to the sauce to rewarm briefly before serving. Serve as desired, garnished with a sprinkling of parsley.