Braised veal shank in pressure cooker by Magefesa USA



  • 5.5 lb. Bone-in veal shank
  • 1 lb. shallots
  • 2 – 3 carrots
  • 3 garlic cloves
  • 1 tsp. thyme
  • 1 tsp. rosemary
  • 80 ml. sherry wine
  • 400 ml beef stock
  • Salt and pepper
  • Olive oil

Heat olive oil in Magefesa pressure cooker. When oil is hot enough, brown veal shank, previously seasoned, until well brown on both sides. Remove and set aside. Stir in garlic, shallots and carrots and sauté for a couple of minutes until they turn brown. Transfer veal shank back to pot, season with rosemary and thyme and pour sherry wine over it. Let reduce over medium-high heat for a couple of minutes, letting the alcohol freely boil away, and pour in beef stock. Close lid securely, select the “II” position, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for 45-50 minutes (Practika Plus, Qualix and Athenas models), 55 – 60 minutes (Nova and Favorit models). Once time has elapsed, remove pressure cooker from heat and release steam using the natural release method. Check for doneness and let it rest 20 minutes before serving.



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