It is possible to make this classic dish without the help of a pressure cooker but you’ll need to cook it in the oven, covered so as not to dry out, for approximately two hours until the meat is tender.

Ingredients (serves 4)
60g butter
4 Tbsp olive oil
3 carrots, cut into small cubes
3 sticks of celery, cut into small cubes
1 onion, finely chopped
3 cloves garlic, crushed
3/4 cup plain flour, seasoned
1 Tbsp thyme leaves, chopped
1.5kg veal shanks – ask your butcher to cut the shanks into 2cm slices
2 Tbsp tomato paste
1 tin diced Italian tomatoes in juice
2 cups beef stock

For the gremolata

Finely grated rind of 2 large lemons
2 cloves garlic, finely chopped
1/2 cup fresh parsley

Method

1. Heat 20g butter and 2 tablespoons oil in the pressure cooker. Add carrots, celery and onion. Cook for 4 to 5 minutes.
2. Place your seasoned flour into a bowl. Toss the veal in flour, shake off excess and place on a plate.
3. Melt the remaining butter and oil in a non-stick frying pan over high heat. Brown both sides of veal in 2 to 3 batches. Once browned, place on top of vegetables in your pressure cooker.
4. Add tomato paste, tomatoes, beef stock, thyme and garlic to the pot. Bring to the boil, stirring. Reduce heat to medium and lock pressure cooker for 30 minutes until veal is tender.5. To make the gremolata, blitz ingredients together and then sprinkle over your veal.
Serve with creamy mash or with a risotto alla Milanese.
Are you a fan of slow-cooking? You might also like to give this Moroccan lamb tagine a whirl and if you have any osso buco leftover, these little pies are winners.

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